These Iced Buns are absolutely delicious and very nostalgic to me. Soft and sweet they really are outstanding.
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.
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.
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. About 75/80 grams each.
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 Zitty Face.