Every morning, rows and rows of fresh fruit greet us as soon as we leave Warren Street tube station.

The fruit-sellers are there come sun or dreadful rain, making the morning that much nicer and giving our day a colourful start, with mounds of apples, pears, persimmons and mandarins in autumn, British berries in the spring and all kinds of peaches in the summer.

Makes eight muffin-sized buns

Ingredients

For the basic bun dough

• 70g unsalted butter, diced and at room temperature
• 20g fresh yeast (or 1½ tsp dried yeast)
• 1 whole egg
• 30g caster sugar
• 80-100ml milk
• 300g strong white bread flour

Pinch of table salt Place the butter, yeast, egg, sugar and 80ml of the milk in a large mixing bowl, then top with the flour and salt. Use the dough attachment on your mixer or your hands to bring it all together to a smooth, shiny dough, adding the remaining 20ml of milk if it looks dry. Don’t worry if you still have some flecks of butter running through the dough; they will make your final bun super-light.

Once the dough has a nice texture, (after about 2-3 minutes with an electric mixer or 5-6 minutes working by hand), wrap the bowl in cling film and place in the fridge to chill for at least 2 hours. You can leave it there for up to 12 hours but not much longer or it will start to prove.

Ingredients For the sugar syrup

• 100ml water 100g caster sugar
• 1 tbs glucose or honey
• 1 tbs rosewater

For the pistachio cream

• 80g pistachios
• 80g unsalted butter, at room temperature
• 80g caster sugar
• 1 egg
• 1 tbs plain flour
• 8 tsp strawberry jam

To make the sugar syrup, heat the water, sugar and glucose/honey in a pan and stir to dissolve sugar. Bring to the boil, skim off any foam, remove from heat and reserve.

Blitz the pistachios in a food processor until they resemble breadcrumbs. Add all the other pistachio cream ingredients (except the jam) and pulse until they form a paste.

Butter an eight-hole muffin tin or eight individual pudding moulds. Remove the dough from the fridge and roll out on a lightly floured work surface to a rectangle of 40cm x 20cm. You may need to flip the dough once or twice to create a smooth, even rectangle, but try to work with as little flour as you can so as not to dry the dough out.

With a sharp knife, cut a 2 x 4 grid into the dough so that you have eight squares of 10cm x 10cm. Lift each square into a pudding mould or cup of the muffin tin and push it all the way down. Allow the excess dough to hang over the sides. Divide the pistachio cream between the squares, then top with a teaspoon of strawberry jam. Fold the corners over lightly to cover the filling. You can freeze these if you want to, but if you are ready to bake today, preheat the oven to 200C.

Allow the buns to prove in the muffin tin/moulds (30-40 minutes). You can tell they are proved when the little dough triangles on the top start poking up. Place in the centre of the oven and bake for 10 minutes, then turn them to bake evenly. Reduce oven to 180C and bake for another 10 minutes. Remove from oven. Brush generously with the sugar syrup laced with rose water and allow to cool slightly in the tin or moulds before serving.