Coconut jam finger buns

For the dough:

1 Put 5 tbsp of the flour and about 5 tbsp of the milk into a small saucepan and whisk together to form a paste. Put the saucepan over a medium heat and cook for about a minute, whisking all the time. Remove from the heat and set aside to cool.

2 Place the remaining flour, salt, milk powder, yeast and sugar into a large mixing bowl or the bowl of an electric stand mixer with the dough hook attachment fitted.

3 Add the remaining milk, one of the eggs and the floury milk paste and start to knead for about 10 minutes to form a smooth dough.

4 Mix in the butter, and continue to knead for a further 10 minutes. Form the dough into a ball, and place in a lightly greased bowl covered with cling film. Leave to rise in a warm place for an hour.

5 Tip the dough out on to a lightly floured work surface and knock it back to remove the air, then divide into eight equal balls. Roll the balls into sausage shapes, about 15cm in length.

6 Line up the finger buns in a baking tin about 20 x 40cm and cover loosely with a clean tea towel. Leave to rise in a warm place for an hour.

7 Preheat the oven to 190 degrees or 170 degrees Celsius if using a fan oven. Whisk the remaining egg in a bowl with a splash of water, and using a pastry brush, brush the egg wash over each of the buns before baking for 20 minutes, until risen and golden brown.

8 Remove from the oven and leave to cool.

For the coconut cream:

1 In a bowl, whisk the coconut milk, cream cheese and sugar together until smooth.

2 Place the gelatine leaves in a bowl of cold water to soak for about five minutes.

3 Put about 2 tbsp of the cream into a small saucepan and bring to a simmer. Remove from the heat, squeeze the water from the gelatine leaves and whisk the gelatine into the hot cream.

4 Pour the cream into the coconut milk mix and whisk well to combine.

5 Whisk the remaining cream to soft peak and fold into the coconut milk mix. Leave to set for at least an hour.

To serve:

1 Pull the finger buns apart and slice them lengthways, then spread some jam into each.

2 Whisk the chilled coconut cream until smooth and add a few tablespoonfuls to the buns to serve.