Ingredients

100ml local semi-skimmed milk
½ tsp Coop dried yeast
1½ tbsp Fairtrade caster sugar
250g Coop plain flour, plus extra for dusting
½ tsp salt
½ tsp baking powder
½ tbsp Coop vegetable oil, plus extra for greasing

Method

1. Gently heat the milk with 50ml water until warm. Add the yeast and sugar, then stir to combine

2. Put the flour in a bowl with the salt and baking powder

3. Make a well in the centre and add the liquid. Stir with a wooden spoon until the mixture comes together into a dough (add a splash more milk if it seems too dry), then transfer to a floured surface and knead for 10 mins, until smooth

4. Transfer to an oiled bowl, cover with cling film, then leave to prove in a warm place for around 1 hour, or until doubled in size

5. Roll the dough into a long sausage shape, then cut into 12 rounds

6. Shape into balls and flatten them

7. Roll each ball out, then brush with oil. Put a chopstick in the middle and fold 1 side of the dough over the other

8. Place them on a square of baking paper each and transfer to a tray

9. Cover with cling film and leave to prove again for around 20 mins

10. Bring a pan of water to a simmer

11. Place 4 buns in a bamboo steamer and cover

12. Set the steamer over the pan and steam for 12-15 mins, or until puffed up

13. Remove from the steamer and leave to cool slightly

14. Repeat until all the buns are cooked

15. Prise open and stuff with a filling of your choice