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Pucker Up Buttercup Iced Buns.

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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 on a wire rack at different angles

 

This is a recipe that is nostalgic and more than a bit retro to me. These are the iced buns of my childhood or more accurately my school canteen. This is a Paul Hollywood recipe. Simply incredibly delicious and as good now as then.

The baking of your own buns always is a mood lifter although a bit of a stomach sagger too. It’s worth it though fellow bun bakers. You feel ever so proud as your bronzed beauties burnish, plus your kitchen smells like a real life actual bakery you domestic goddess you.

This recipe gives a sweet, soft bun that tastes incredible even without the icing. I always feel like six is never enough…

Scroll down for the Recipe Card below if you do not need the step by step photos.

HOW TO MAKE ICED BUNS RECIPE

  • I use a free standing mixer and dough hook to make this as the dough is sticky. Although you could use a large mixing bowl and a wooden spoon followed by kneading for 10 minutes on a work surface until smooth and elastic. It is a lot easier with a mixer because of the stickiness.
Mixing Bun Dough in a free standing mixer

Mixing Bun Dough

  • If using the mixer mix the dough until it becomes less sticky and starts to come away from the sides of the bowl. This does take time. About 5-8 minutes on a medium speed.
Mixed Iced Bun Dough

Mixed Iced Bun Dough

  • Once the dough is smooth and elastic then cover and leave it in a clean, oiled bowl somewhere warm to double in size.
Iced Buns end of first prove

End of first prove

  • After knocking back I use scales to divide equally into 12 balls. It’s usually about 80 grams/2.8 oz per ball.
  • If the dough is still sticky then heavily flour the surface and your hands. It makes a whole heap of difference. Tap the excess dough off before you roll the dough in your hands.
Dividing the Bun dough

Dividing the Bun dough

  • I roll and 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. See here for a rolling demo.
iced buns proving on a baking tray

Proving

  • Bake for 10 mins until a middle brown colour and hollow sounding when tapped on their bottoms, leave to cool on a wire rack.
baked ice buns on a wire rack

Baked Buns

  • Mix the icing ingredients together until smooth. The icing may need adjusting (more icing sugar/water) to get the right consistency, it should be a really thick paste.
  • When the buns are cool dip them in the icing and leave back on the wire rack to set.

iced buns at different angles on a wire rackBaking Tips and Tricks

  • I make these with fresh yeast too. I use 34 grams crumbled in just as if it was instant dried yeast.
  • Flour the working surface when rolling the dough if it is too sticky. Flour your fingers a little too when rolling the buns. 
  • Add more water or icing sugar to adjust the consistency of the icing. Only add 1/2 tsp of water at a time as it goes a very long way when mixed with icing sugar.
  • Don’t over bake the buns as it can make all the difference. Not too much colour on the buns.
  • Use an independent oven thermometer to accurately monitor your oven temperature.
  • To make them gluten free then substitute the strong bread flour for a gluten free version such as those on  Shipton Mill.
  • These are best eaten on the day they are baked.
  • Can you freeze Iced Buns? Yes you can freeze them for up to two months. Freeze double wrapped and thaw at room temperature before icing.

Here are some more enriched dough classic recipes –

Cinnamon Rolls 

– Pain au Chocolat

Yum Yums

Doughnuts

cinnamon rolls on a wire rack

 

 

iced buns on a wire rack
5 from 8 votes
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Iced Buns

These Iced Buns are absolutely delicious and very nostalgic to me. Soft and sweet they really are outstanding.

Course Buns
Cuisine Universal
Keyword Iced Buns
Prep Time 30 minutes
Cook Time 10 minutes
Proving Time 1 hour 30 minutes
Total Time 45 minutes
Servings 12
Calories 275 kcal
Author Apply To Face Blog

Ingredients

  • 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
  • 100 ml of water

Icing

  • 200 grams icing sugar
  • 3 tbsp water can use milk instead
Metric - U S Customary

Instructions

  1. Preheat the oven to 220 C.

  2. Place 500 grams strong bread flour, 50 grams caster sugar, 40 grams unsalted butter, 2 large free range eggs (beaten), 2 x 7 grams sachet instant yeast and 1 ½ tsp fine salt in the bowl. Add 150 mls of luke warm milk and 100 mls water to the dry ingredients.

  3. I do this in a food mixer but you can do it by hand. If using a dough hook and mixer then mix on a medium speed for about 8 mins. The dough is sticky but will begin to come away from the sides cleanly towards the end of the mixing.

    If mixing by hand then tip out onto a work surface once the dough has come together and knead for about 10 minutes.

  4. 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.

  5. Knock the dough down and then divide into 12. I measure the lot and then work out what each bun should weigh. About 75/80 grams each.

  6. 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.

  7. Bake for 10 mins until a middle brown colour and hollow when tapped on the bottom, leave to cool on a wire rack.

  8. 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.

  9. Apply to Zitty Face.

Recipe Notes

  • Flour the working surface when rolling the dough if it is too sticky.
  • Add more water or icing sugar to adjust the consistency of the icing. Only add 1/2 tsp of water at a time as it goes a very long way when mixed with icing sugar.
  • Don't over bake the buns as it can make all the difference.
  • Use an independent oven thermometer to accurately monitor your oven temperature.

 

Nutrition Facts
Iced Buns
Amount Per Serving
Calories 275 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 35mg12%
Sodium 308mg13%
Potassium 71mg2%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 21g23%
Protein 5g10%
Vitamin A 145IU3%
Calcium 24mg2%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Iced Buns

Iced Buns

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old-school-iced-buns

 

 

 
 

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Comments

  1. Jhuls

    These look amazing! It’s been a while since I made buns. Thanks for sharing and for stopping by my blog so I could find you. Looking forward to following your blog. 🙂

    Reply

  2. Debbie

    hahaha – giggling at this story, I remember something vaguely similar at one of my school discos. These buns look great though, not had one in ages! That definitely needs to be rectified:-)
    Thanks for stopping my blog as well 🙂

    Reply

  4. Life Love and Dirty Dishes

    I haven’t thought about “Forever” in forever! It was the teenage bible! Thanks for a trip down memory lane and those hideously awkward moments. Thanks for linking up to #FridayFrolics

    Reply

  6. Angela / Only Crumbs Remain

    I love your stories Jenny, they always have me chuckling 🙂 Absolutely great bake too, I’ve not had an iced bun for years – you’ve mae me want to go out any buy one (ok three now! – sorry can’t actually make your recipe with a dodgey wrist sadly!)
    Angela x

    Reply

  8. Kirsty Hijacked By Twins

    What a great story and oooh what lovely buns! I haven’t made iced buns in such a long time. Thank you for sharing with #CookBlogShare x

    Reply

  9. Silly Mummy

    Haha – I don’t even remember mine! Must have been good! I did become less confident over time, however, which I think was moving in the wrong direction! In Primary school, I was quite popular and had quite a few ‘boyfriends’, by secondary school I was very shy and avoided everyone! Most of my friends were boys as a teenager, so I actually could talk to boys very easily – I just didn’t even attempt to deal with the fear associated with anything else! Thanks so much for joining us for #FridayFrolics

    Reply

  10. The Mum Project (@mumproject)

    Love your story about the first kiss! Mine was in a fort, I think I was thirteen or fourteen and he had braces! YUCK. He wanted to be girlfriend/boyfriend but I wasn’t into it hahaha. I remember my first boyfriend and I never even spoke to each other lol. It must have been really different at an all girls school, I can totally imagine your handsome tubby, I know the type! Thanks so much for sharing with #stayclassymama!

    Reply

  16. louise Gunstone

    These are a dirty secret pleasure of mine, except I sneak down to our local shop and buy one from them to have with my afternoon cup of tea. But now, I will expose my secret to the family and try your recipe… thanks!

    Reply

  17. Veronica

    5 stars
    Oh I could do with one of those right now. I love the sweetness of the icing with the softness of the bun. Ymmmy!

    Reply

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