Blackcurrant Jam & Cream Buns

PREPARATION

• 1 Preheat oven to 160ºC fan-forced and line a baking tray with baking paper. Lay brioche rolls flat on prepared tray and brush tops with melted butter. Bake for 5-7 min or until golden and lightly crusted on top. Remove from oven and let cool completely.
• 2 Meanwhile, prepare one packet of jelly according to packet instructions but using only 1 cup (250 mL) of HOT water. Set in the fridge for 1 hr. Remove from fridge and leave at room temperature to avoid further setting. Break up jelly with a fork before transferring to a squeeze bottle or piping bag with a 9 mm – 11 mm round nozzle. Mixture should be soft and able to be easily squeezed out. If it is too firm, simply add a splash of water and stir until loosened and desired consistency is reached.
• 3 Using the second packet of jelly, remove ¼ cup (60 mL) of crystals and add to a large bowl with the icing sugar and hot water. Whisk well to combine. Icing should be thick and keep its density when spread.
• 4 Working one at a time, dip the cut-side of each hotdog roll in the icing. Let it sit for a moment before removing and hold at an angle to let the excess drip off. If uneven, you can use an offset spatula to carefully spread the icing. Set rolls aside to dry for 5 min before using a sharp knife to split the icing down the cut line to re-open.
• 5 Remove another tablespoon of jelly crystals from the second packet and transfer to the bowl of an electric mixer along with the cream. Using the whisk attachment, beat cream until stiff peaks form. Transfer to a piping bag with a 16 mm – 18 mm closed star piping nozzle.
• 6 To build buns, carefully separate each roll at the cut-side and gently open. Pipe a single layer of whipped cream from end to end. Pipe or squeeze jelly on top of the cream either in a straight line or in small blobs at intervals, as pictured. Enjoy fresh!