Thursday, 13 September 2012

Iced Buns

If there is one sweet treat that reminds me of my childhood the most it's the iced buns my mother used to pick up from the local bakery. The bakery itself is long gone (in fact all my local bakeries worthy of the name are long gone), but if I ever get the nostalgic craving for a sticky sweet rolls these more than satisfy. A milky white and fluffy dough is encased in a golden chewy crust and slathered in white icing, simple but irresistible. You can freestyle if you want, topping with cherries, adding some vanilla or lemon to the icing, but personally I like them just how they are!

Prep time: 25 Mins (Plus some time to prove and cool)
Baking time: 30-35 Mins
15g Fresh Yeast
30g Caster Sugar
100ml Milk (Plus 2tbsp to brush)
100ml Warm Water
300g Strong White Bread Flour
1 Egg Yolk

150g Icing Sugar
2tbsp Warm Water

First up is the bread dough. Crumble the fresh yeast into a mixing bowl with the sugar then pour over the milk and water. Mix together until it starts to dissolve then tip in the flour and egg yolk. Start mixing it with a wooden spoon, then tip out onto a lightly floured surface. Bring the mixture together with your hands, then start to knead. If it's too sticky add a little more flour but don't go mad or it'll dry out too much. After about 6-8 minutes of kneading the dough should be smooth and elastic, so transfer it to a clean floured bowl, cover with a damp tea towel and leave in a warm place for about 90 minutes (Until doubled in size).

When the dough has risen, tip it back out onto a lightly floured surface and give it a brief knead to knock back. Divide into eight and shape each into little finger buns. Place into a greased tin (I used a 26x19cm one), seam side down and evenly spaced apart, then cover again with a damp tea towel and leave for about 40 minutes, until the buns have risen and started to join at the edges.

Preheat the oven to 190C/375F/Gas 5. Brush each roll with a little milk and place into the centre of the oven for about 30-35 minutes until deep golden. When baked remove from the oven and whilst hot, turn out onto a wire rack. Cover a final time with a damp tea towel for 15 minutes, which should soften the crust, then remove and leave to cool completely.

For the icing sift the icing sugar into a bowl. Stir through the water until it's smooth, glossy and coats the back of a spoon. Pour all over the cooled buns and leave to set. Eat them all up at your leisure!

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