Raspberry iced buns

Tip the flour into a large bowl or the bowl of a freestanding mixer fitted with a dough hook. Add the sugar, yeast and a large pinch of salt; mix to combine. Make a well in the centre, add the milk, egg and butter, then mix to form a rough dough. Knead for 5-10 minutes until soft, smooth and elastic.

Lightly oil a large, clean bowl. Shape the dough into a smooth ball and put in the prepared bowl, cover with a clean, damp tea towel and leave to prove at room temperature for about 1 hour, or until the dough has doubled in size.

Line a large baking tray with baking parchment. Tip the dough onto a clean work surface and knead for 20 seconds. Cut the dough into 8 even-sized pieces (about 85g each). Roll and shape each into a finger or round bun with the seal on the underside. Arrange side by side on the prepared baking tray, leaving a little space between each. Cover loosely with a clean, damp tea towel and leave to prove for 45 minutes or until doubled in size and the dough springs back when gently pressed with a fingertip.

Preheat the oven to 190ºC, gas mark 5. Brush the tops of the buns with milk and bake on the middle shelf of the oven for 12-15 minutes until well risen and golden brown. Leave to cool on the tray for 2-3 minutes, then transfer to a wire rack to cool completely.

For the icing, in a bowl, use a fork to crush 100g raspberries, then press through a sieve into another bowl; discard the seeds. Gradually whisk in the icing sugar until the mixture is smooth and thick (you may need more or less sugar depending on the juiciness of the raspberries).

Tear the cooled buns away from each other. Spread the icing over the top of each, scatter with the chopped pistachios, then press on the halved raspberries. Leave the icing to set completely before tucking in.