If you have a sweet tooth these are perfect, if you’re like me then reduce the sugar a little bit. There are plenty of iced bun recipes out there, but this was the one I recently tried out and turned out quite nice.
From the World’s Best Cakes book by Roger Pizey
Bun Dough Ingredients
30g Powdered Milk
345 ml Water
60g Fresh Yeast I divided this by 3 to use 20g Dry Yeast
1.1kg Plain Flour
1/2 tsp Salt
140g Castor Sugar
140g Cubed Butter
65 ml Stock Syrup
65ml Castor Sugar
Stock Syrup Method
Put water and sugar into a pan and boil until liquid becomes syrupy
Iced Buns Method
- Whisk the powdered milk into the water. Then dissolve the yeast into the milky water finally adding the eggs.
- In a large bowl mix the flour, salt and sugar. Then rub in the butter using your fingertips until the mix looks like breadcrumbs.
- Make a well in the middle of the flour mix, add the yeast mix in stages mixing in between until you have a firm but supple dough.
- Wrap the dough in clingfilm and let it prove in a warm place for about 40 minutes.
- After the 40 minute prove knock back the dough then let it prove for another 20 minutes.
- Grease and line a baking tray.
- Divide the dough into 12 pieces lightly roll the pieces into finger shape buns, though you can do whatever shape you want.
- Place each bun carefully onto the tray allowing enough room for the buns to expand.
- Then let the buns prove for another 40-60 minutes, until they have doubled in size.
- Preheat your over to gas mark 5, 190 C, I used an oven thermometer just to make sure my oven was at the right temperature.
- Bake the buns in the oven for about 7-9 minutes until they are golden brown. The time will vary depending on your oven, just keep an eye on them until they are a nice golden brown colour.
- While the buns are baking, make the stock syrup.
- Once the buns are cooked brush them with the stock syrup straight away, then allow them to cool on a wire rack.
- The recipe used fondant icing to ice the buns but I would think any icing would fine. Just make sure the icing is stiff but spreadable. Dip each bun into the icing. You can colour the icing, add hundreds and thousands, whatever you like. I took the measurements for the icing from a Paul Hollywood recipe.
For the Icing
200g Icing Sugar
5 tsp Cold Water