Step #1
Place Ciabatta Bread Mix into mixing bowl, then add caster sugar, slightly warmed milk, and egg and mix together to form a dough. Knead well for 5 minutes before working in the softened butter.
Step #2
The dough will be quite soft initially but will tighten up during kneading.
Step #3
Loosely cover with a damp tea towel; lightly oiled plastic or polythene and rest the dough for 5 minutes.
Step #4
Divide the dough into 16 equal pieces. Mould into ball shapes and place onto greased baking tray(s), leaving sufficient space between each bun to increase in volume during proving. Cover again with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for approximately 40 minutes or at least doubled in size.
Step #5
Carefully remove the cover and bake in a preheated oven at 220°C (428°F Gas Mark 7) for 10-12 minutes until well risen and golden brown. Remove from oven, place on a cooling wire to cool.
Step #6
When completely cold, split each bun across the top with a sharp knife. Spoon in a small amount of raspberry jam, then pipe lightly whipped cream into each bun. Finish with sieved icing sugar as per illustration.
