MAKE THE ENRICHED BUN DOUGH:
In large bowl of stand mixer, combine bread flour, granulated sugar, instant yeast, and salt. Whisk dry ingredients together.

In separate bowl, whisk together warm milk (110°F) and room temperature eggs until combined.

Add wet ingredients to dry ingredients. Using dough hook, mix on low speed until combined, then increase to medium speed and knead 8-10 minutes until dough is smooth and elastic. If kneading by hand, knead on lightly floured surface 12-15 minutes.

Add softened butter, vanilla extract, and lemon zest to dough. Continue kneading on medium speed until butter is fully incorporated and dough is silky, smooth, and pulls cleanly away from bowl sides, about 5 more minutes. Dough should be soft and slightly tacky but not sticky.

Place dough in greased bowl, turning once to coat. Cover tightly with plastic wrap and let rise in warm place (75-80°F) until doubled in size, about 1 to 1.5 hours. Jasmine emphasized proper proving: I've just got to do the same as I did in bread week and then it should be okay. Don't rush this critical step.

SHAPE THE BUNS:
Line two large baking sheets with parchment paper. Punch down risen dough and turn out onto lightly floured surface.

Divide dough into 12 equal pieces, weighing about 80g each for uniformity. Work with one piece at a time, keeping remaining dough covered.

Roll each piece into smooth finger shape about 5-6 inches long, slightly tapered at ends. To shape: flatten piece slightly, fold edges toward center, then roll with palms to create even cylinder with gentle taper at ends. Surface should be smooth and taut.

Place shaped buns on prepared baking sheets, spacing 2 inches apart to allow for expansion. Cover loosely with lightly oiled plastic wrap to prevent sticking.

Let rise in warm place until puffy and nearly doubled in size, 45-60 minutes. Proper proving creates the soft texture Paul praised - buns should spring back slowly when gently poked.

BAKE THE BUNS:
Preheat oven to 375°F (190°C) during final 15 minutes of proofing. Gently brush risen buns with milk or beaten egg for golden crust.

Bake 15-18 minutes until buns are golden brown and sound hollow when tapped on bottom. Internal temperature should reach 190°F when measured with instant-read thermometer.

Transfer immediately to wire rack and cool completely before filling. Paul loved the soft dough - proper baking time ensures tender, not dry, texture. Overbaking creates tough, dry buns.

MAKE THE STRAWBERRY JAM:
While buns cool, combine hulled and diced fresh strawberries, granulated sugar, and fresh lemon juice in medium saucepan.

Cook over medium heat, mashing berries with potato masher or wooden spoon as they soften, until mixture thickens and reduces, about 12-15 minutes. Stir frequently to prevent sticking.

If you prefer thicker jam consistency, stir in cornstarch mixture (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook 2 more minutes until jam is glossy and thick.

Remove from heat and cool completely before using. Prue noted very strawberries lovely - fresh homemade jam provides intense fruit flavor that comes through clearly. Jam will thicken further as it cools.

MAKE THE LEMON MINT CREAM:
In chilled bowl, combine cold heavy cream, powdered sugar, fresh lemon juice, lemon zest, finely chopped fresh mint leaves, and vanilla extract.

Using electric mixer, whip on medium-high speed until stiff peaks form, about 3-4 minutes. Don't overwhip or cream will become grainy.

Transfer whipped cream to piping bag fitted with round or star tip. Refrigerate until ready to use. Paul got a mouthful of mint that works really nicely - fresh mint adds refreshing unexpected note to lemon cream without overwhelming.

MAKE THE LEMON ICING:
In medium bowl, whisk together sifted powdered sugar and 3 tablespoons fresh lemon juice until smooth and glossy. Add more lemon juice 1 teaspoon at a time if needed for spreadable consistency.

Stir in vanilla extract and optional yellow food coloring if desired. Jasmine's innovation: I'm making water icing, but I'm not doing water, I'm doing lemon. It's just quite sweet. The lemon takes the edge off it. This clever substitution cuts sweetness and adds bright citrus flavor.

Icing should be thick enough to coat back of spoon but still pourable and smooth. If too thick, add drops of lemon juice; if too thin, add more powdered sugar.

ASSEMBLE THE BUNS:
Using sharp serrated knife, cut slit lengthwise down center of each cooled bun, cutting about 2/3 of way through but not all the way to bottom. Bun should open like book while staying connected at base.

Spoon or pipe strawberry jam into bottom of each slit, using about 1-2 tablespoons per bun. Spread jam evenly along length. Paul confirmed got strawberry - generous jam ensures fruit flavor comes through clearly.

Pipe lemon mint cream generously on top of jam layer, filling cavity well. Cream should be visible and abundant.

Dip top of each filled bun into lemon icing, allowing excess to drip off, or spread icing over top with offset spatula. Icing should cover top surface smoothly.

While icing is still wet, garnish each bun with small fresh mint leaf, thin slice of fresh strawberry, or pinch of lemon zest for visual appeal and flavor indicator.

Let icing set at room temperature 15-20 minutes before serving for best presentation.

JASMINE'S WISDOM:
I've just got to do the same as I did in bread week - proper proving is essential for tender, soft finger buns. Don't rush the rise times or buns will be dense rather than soft and fluffy.

FINALS PRESSURE:
This Signature bake in Week 10 (Finals) shows Jasmine's confidence applying lessons from earlier weeks and her creative approach to traditional recipes through lemon icing innovation.

CHEF'S NOTES:
Paul Hollywood's praise preserved: I love the soft dough achieved through proper proving and careful baking to maintain tenderness without drying.

Mint surprise celebrated: Paul's mouthful of mint that works really nicely demonstrates success of fresh mint in lemon cream - unexpected element balances sweet and tart flavors beautifully.

Strawberry intensity: Prue's very strawberries lovely and Paul's confirmation of strawberry flavor maintained through homemade jam made with fresh berries.

Jasmine's icing innovation: Substituting lemon juice for water in traditional water icing cuts sweetness and adds bright citrus flavor - clever Finals-worthy touch that elevates simple icing.

VARIATIONS:
For traditional icing, use water instead of lemon juice, though Jasmine's lemon version is superior for flavor complexity.

Substitute raspberry jam or mixed berry jam for strawberry for different fruit flavors.

Add more or less fresh mint depending on preference - start conservative and increase to taste.

MAKE-AHEAD TIPS:
Dough can be made through first rise, then refrigerated overnight in covered bowl. Bring to room temperature before shaping next day.

Strawberry jam keeps refrigerated in airtight container 5 days. Bring to room temperature before using.

Baked unfilled buns freeze well wrapped tightly for up to 1 month. Thaw at room temperature before filling.

Fill and ice buns within 4 hours of serving for best texture - icing softens and cream can weep if assembled too far ahead.

STORAGE:
Filled buns are best eaten same day but can be refrigerated overnight in airtight container. Icing may soften slightly and cream may weep - best consumed fresh.