Quick and Easy Iced Buns Recipe

Iced Buns Recipe

My husband Peter made these iced buns for my older sons on the weekend so I had to share.  Being plant-based myself, with an egg and dairy-free daughter, I promised myself I would remake this iced bun recipe for us both at some point as they looked so good. My sons love an iced bun and my eldest in particular had requested them when my husband said he felt like baking.

If you fancy them, this is an easy and relatively quick, recipe using standard cupboard ingredients, your kids will surely thank you for!

There’s something so satisfying about making food, especially cakes from scratch I find. My husband and find baking and cooking so mindful and relaxing. Do you?

Why don’t you try these. My daughter and I have a joint birthday celebration coming up soon so I’m going to start researching more vegan alternatives of our family favourites.

Iced everything is always a good idea!

Ingredients:

Buns

(Makes 6)

  • 250 g strong, white bread flour
  • 30 g fine caster sugar
  • 7 gms Instant yeast (1 packet)
  • 0.5 tsp sea salt
  • 20 g softened butter 
  • 1 large egg
  • 70 ml milk (oat works well, warmed)
  • 30 ml water (warmed)

Icing

  • 250 gms icing sugar (I like Tate and Lyle)
  • 50 ml water
  • 3 tbsps cocoa powder/ food colouring

Method:

Preheat your oven to 200°C (180°C fan) mark 6. Warm your milk, water and butter in a pan. Mix your dry ingreditents in a large bowl. Create a well in the centre of the dry mixture and add the warm milk and butter mixture. Stir in a cracked egg. Create a dough adding more water if you need but ensure it is not sloppy. Flour your surface then knead the dough into a ball. Leave in a bowl with a towel on top to arrow it to rise. This will take 45-60 minutes and the ball should double in size. Flour your surface again and knead, dividing the dough into 6 long finger rolls. Place the fingers in a spaced out fashion on a lined baking sheet for 12-15 minutes until risen and golden brown. Cool on a wrack whilst you make your icing.
Heat up the water until warm but not hot or boiling. Cool water works well with icing too, it can just sometimes be a little lump and warm water avoids this.
Put the icing sugar into a small or medium bowl and add water, stirring vigorously. Add 3 tbsps of cocoa powder or food colouring to change the colour of the icing. This time, the icing should be gloopy. Pour over and allow to cool.
Enjoy these iced buns for yourselves and please let me know if you make them.
You can find more recipes here.

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