These Iced Buns are absolutely to die for. They are old school milky soft with a divine sweet icing. Be prepared to inhale at least two…
ICED BUNS RECIPE
I use a free standing mixer and dough hook to make this as the dough is sticky.
As the mixer mixes the dough it becomes less sticky and starts to come away from the sides of the bowl.
Once the dough is smooth and elastic then cover and leave it somewhere warm to double in size.
After knocking back I use scales to divide equally into 12 balls.
- I roll these into balls but you could shape into finger roll shapes-what ever suits you sir. I place them a good 2 cm apart on a lined or oiled baking tray and wait about 30 mins for them to puff up proudly.
- Bake for 10 mins until a middle brown colour and leave to cool on a wire rack.
- Mix the icing ingredients together until smooth. When the buns are cool dip then in the icing and leave back on the wire rack to set.
These Iced Buns are absolutely delicious and very nostalgic to me. Soft and sweet they really are outstanding.
- 500 g strong white flour
- 50 g of caster sugar
- 40 g unsalted butter softened
- 2 large free range eggs beaten
- 2 + 7g sachets of instant yeast
- 1 1/2 tsp salt
- 150 ml of lukewarm milk
- 140 ml of water
- 200 grams icing sugar
- 5 tsp water
- Preheat the oven to 220 C.
- Place all the ingredients in a large mixing bowl, holding back a quarter of the water.
- I do this in a food mixer but you can do it by hand. Add the extra water.
- Knead then on a surface for ten mins or for eight in a food mixer with the dough hook. The dough begins sticky but then becomes smooth as you knead/mix. Don't be afraid to stop your mixer and scrape the dough from the sides of the bowl down halfway through if it sticks to the sides.
Once the dough is smooth and elastic then put in a clean lightly oiled bowl and cover with a damp tea towel or clingfilm and place somewhere warm for about an hour or doubled in size.
- Knock the dough down and then divide into 12. I measure the lot and then work out what each bun should weigh.
I roll these into balls but you could shape into finger roll shapes-what ever suits you sir. Place a good 2 cm apart on a lined or oiled baking tray. Cover with damp tea towel or oiled clingfilm and leave somewhere warm to puff up for about 30 mins.
Bake for 10 mins until a middle brown colour and hollow when tapped on the bottom, leave to cool on a wire rack.
Mix the Icing ingredients vigorously together in a bowl until it forms a thickish paste and dip the buns.Place back on the wire rack to set.
Apply to Face covered with stubble rash.
Here are some more another classic recipes – Cinnamon Rolls
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