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