Iced buns Recipe

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makes:

12

Skill:

medium

Cost:

cheap

Prep:

2 hr 30 min

Cooking:

25 min

Nutrition per portion

RDA
Calories 293 kCal 15%
Fat 6.5g 9%
  -  Saturates 3.5g 18%

Love iced buns? Why not make your own. This recipe was first published in Woman’s Weekly in June 1956 and is a delight with its soft and sweet bun topped with pink and white icing

Ingredients

  • 500g (1lb) plain flour
  • ½ level tsp salt
  • 60g (2oz) butter
  • 90g (3oz) caster sugar
  • 1 x 7g sachet easy-bake dried yeast (¾oz fresh yeast)
  • 2 medium eggs
  • Finely grated rind of 1 lemon
  • 225ml (7½fl oz) milk, warmed (tepid)
  • For the icing:
  • 175g (6oz) icing sugar
  • 1 tsp lemon juice
  • Pink food colouring, optional
  • Large baking sheet, buttered

Method

  • Sift the flour and salt into a large bowl. Warm it in a low oven for a few mins or in the microwave on High for 30 secs. Rub in the butter, then stir in the sugar and dried yeast. Make a well in the centre. Beat the eggs with the lemon rind, add the milk and pour into the dry ingredients.

  • Using your hands, work in the flour to a soft, elastic dough (almost like a very thick batter), then beat it with your hand for 10 mins. Or make the dough in an electric mixer with a dough hook. Cover the dough with a damp cloth, or cling film, and leave in warm place until doubled in size. This could take about 1½ hrs.

  • Turn the dough out on to a lightly floured surface and divide into 12. Form each piece into a long bun by kneading it, then rolling it on the surface with your hands lightly. Place buns spaced apart in 2 rows on the baking sheet. Cover loosely with oiled cling film and put in a warm place to rise. This could take 30 mins.

  • Set the oven to 220°C/Gas Mark 7.

  • When buns have risen nicely, bake them for 10 mins, then turn the oven down to Gas Mark 5 or 190°C and bake for 2-3 mins. The buns should rise a lot, and be touching each other when baked. Put on a wire rack to cool.

  • To ice the buns: Mix the sifted icing sugar to a thick, smooth icing with the lemon juice and 4-5 teaspoons water. Break the buns apart and spoon the icing over them using a dessertspoon. Ice half of them white, then add a few drops of pink food colouring to the rest of the icing and ice the rest of the buns

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It's a soft batter you beat with your hands.

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