Zombie Guts- Nutella and Plum Filled Buns

Soft and fluffy, Nutella-plum filled buns in a shape of bloody intestines. Perfect for Halloween.

Ingredients for one 30x40cm pan:

1. 420g plain flour
2. 60g sugar (powdered, caster or brown)
3. 7g dried yeast
4. 1/4 tsp salt
5. 2 small eggs
6. 180ml milk
7. 60g fat (melted butter, coconut butter or sunflower oil)
8. 2 tsp flavouring - vanilla, almond or lemon essence
9. 1.5 - 2 cups of filling of choice
10. rolling pin, piping bag, baking tray, parchment paper
11. 1 cup of icing sugar and red food dye or 1/2 cup seedless jam for the glaze
12. optional- a handful of thin rice noodles

Filling options:

1. Nutella-plum filling: 3/4 cup Nutella+ 3/4 cup low sugar plum butter [if you don't have plum butter, you can substitute by pulverising canned plums and cooking them in the pan for a few minutes until the mixture thickens)
2. Plain Nutella, jam, cherry pie filling etc

1. Combine all dry ingredients in a large bowl.
2. Scramble the eggs in a separate bowl and add milk and flavouring.
3. Use a whisk to mix all the dry ingredients together.
4. Add wet ingredients and, using a fork, combine until a dough comes together.
5. Transfer the dough onto a floured, clean surface and knead for about 10 minutes until it comes together. You want the dough to be no longer sticky and elastic. You can use an electric mixer for this step if you have one. If the dough is still too sticky after kneading, you might have to add more flour (in small increments).
6. Place the dough in a large, floured bowl, cover with a tea towel and leave in a warm spot for 1 hour to double in volume.

1. Take the dough out of the bowl, knead it into a ball and divide into smaller pieces.
2. Roll out small pieces of dough (about 20x20cm) at the time, no thicker than 5mm.
3. Pipe the filling onto the dough, fold the dough over the filling, cut away the excess of the dough and pinch the edges with your fingers.
4. The thicker you pipe the filling, the thicker the baked bun will be. Make several different sizes, thin and thick snakes. Make them as long as you can, so you can coil them around.

You can use thin rice noodles to add to the filling to make an impression of worms spilling out of the bun once you take a bite. Rice noodles are neutral tasting, so they don't change the taste of the filling. They add some texture and chewiness, which is quite nice actually, not to mention the awesome gross effect, perfect for Halloween.

Rice noodles have to be pre-soaked according to the instructions on the packet, then drained and dried off before using.

When all the dough snakes are filled, arrange them in the baking pan, coil them around to resemble the intestines.

Cover the pan with a tea towel and leave to proof for 45-60min.

Once doubled in size bake at 180C or 160C (fan assist) for 13-15 min.

Leave to cool down.

Once cold, ice the buns with red ''stuff''. Use warmed up seedless jam- like strawberry or raspberry. Or 1 cup icing sugar mixed with red food dye and few splashes of warm water. Add a second layer of red icing if the colour is too pale and not to your satisfaction.