Delicious sweet dough topped with icing, no one can resist these classic iced buns!
Makes 12 | Preparation time 25 mins plus rising | Baking time 12-15 mins
For the buns:
- 450g strong white flour
- 1 tsp salt
- 5g fast action dried yeast
- 50g caster sugar
- 1 egg, lightly beaten
- 250-280ml tepid milk
- Milk for brushing
For the icing:
- 300g icing sugar, sifted
- Warm water
- Food colouring (optional)
- For decoration:
- Sugar sprinkles
- For the buns, place the flour in a large bowl, add the salt to one side and the yeast and sugar to the other side then stir briefly to combine.
- Add the egg and most of the tepid milk and bring together with your hands to form a sticky dough, adding the remainder of the milk if necessary. Turn the dough out onto your work surface and gently knead for approx. 5 mins until smooth and elastic. Place the dough back in the bowl and cover with a damp tea towel or some oiled clingfilm and leave to rise in a warm place for 1-2 hours until doubled in size.
- Turn the risen dough out onto a floured surface and knock it back by gently kneading the air out of it until it is almost back to its original size. Divide the dough into 12 equal portions then roll each portion of dough into a ball. Roll each ball into a 10-12cm long sausage shape and place on lined baking sheets spaced apart to allow for spreading.
- Cover loosely with a tea towel or oiled clingfilm and leave to rise in a warm place for approx. 30-40 mins until doubled in size. Towards the end of this time preheat the oven to 200˚C/180˚C fan/gas mark 6. Brush the top of each bun with milk and bake for 12-15 mins until golden brown on top. Leave to cool on a wire rack.
- For the icing, mix the icing sugar with enough warm water to create a thick spreadable consistency. Add a couple of drops of food colouring if desired. Dip the top of each bun into the bowl of icing or use a knife to spread it on if preferred. Decorate with sugar sprinkles and leave on the cooling rack until the icing has set.