This week I have been trying to reproduce an Iced Buns Recipe that I remember fondly from my childhood!
During my school days, as well as Currant Buns, we could buy iced buns if we had another halfpenny – 2 ½ d! If we were really well off and had 3d we could buy ‘snail buns’ which was our name for Belgian buns. Both these buns are sometimes still available in independent bakers and some supermarkets with in house bakeries, but now of course cost a good deal more.
It amazes me how baked goods like croissants, pain au chocolat, Danish pastries and American muffins are more readily available than traditional British bakes.
So if we want to keep these traditional bakes we will have to make them ourselves!
Ingredients you will need to make this Iced Buns Recipe
Buns
- 1 pound 4 ounces / 560 grams / 2 ⅓ cups strong white flour
- 2 ounces / 55 grams caster sugar
- 1 teaspoon salt
- ½ ounce easy bake dried yeast
- Approximately ½ pint milk
- 2 ounces / 55 grams butter (softened)
- 1 large egg
Topping
- 1 x 500 gram packet of Fondant Icing Sugar
- Water to mix
Directions
- Put the flour, sugar, salt and dried yeast in a large bowl and mix together.
- Warm half the milk and add the butter and stir over a low heat until the butter melts.
- Add this mixture to the cold milk and allow to cool to blood temperature (approximately 38°C).
- Add the egg and butter/milk mixture to the flour and mix to a soft dough.
- Knead by hand for 10 minutes or in a stand mixer for 5 minutes until you have a smooth, soft dough.
- Put the dough into a clean bowl and cover with cling film or a wet tea towel.
- Allow to prove until approximately double in size. The time taken will depend on the room temperature, anything from 45 minutes in a warm place (over 20°C) to overnight in a cold kitchen.
- When doubled in size tip out onto a lightly floured surface and knead briefly.
- Divide into 12 pieces (each should weigh about 3 ounces) and shape into finger shapes about 4 inches / 10 cm long.
- Place these on a baking tray lined with baking parchment or greased and floured about ½ apart.
- Cover with greased cling film and leave to rise until about double in size. They should be touching each other. The time taken will again depend on the room temperature.
- While the buns are proving preheat the oven to 200°C / 180°C Fan / 390°F / Gas Mark 6.
- When the buns have proved bake for approximately 15 minutes until well risen and golden brown.
- Cool on a wire rack.
- Mix the fondant icing sugar with water to a very thick spreading consistency. Add the water very gradually – I used 6-7 tablespoons.
- When the buns are cold tear apart and ice with a thick layer of fondant icing.
Equipment you will need to make this Iced Buns Recipe
Along with the essential kitchen items make sure you have some baking trays, a mixing bowl a wire rack and a stand mixer if you choose to use one.
Iced Buns Recipe
12
servings20
minutes90
minutes15
minutesIngredients
- Buns
1 pound 4 ounces / 560 grams / 2 ⅓ cups strong white flour
2 ounces / 55 grams caster sugar
1 teaspoon salt
½ ounce easy bake dried yeast
Approximately ½ pint milk
2 ounces / 55 grams butter (softened)
1 large egg
- Topping
1 x 500 gram packet of Fondant Icing Sugar
Water to mix
Directions
- Put the flour, sugar, salt and dried yeast in a large bowl and mix together.
- Warm half the milk and add the butter and stir over a low heat until the butter melts.
- Add this mixture to the cold milk and allow to cool to blood temperature (approximately 38°C).
- Add the egg and butter/milk mixture to the flour and mix to a soft dough.
- Knead by hand for 10 minutes or in a stand mixer for 5 minutes until you have a smooth, soft dough.
- Put the dough into a clean bowl and cover with cling film or a wet tea towel.
- Allow to prove until approximately double in size. The time taken will depend on the room temperature, anything from 45 minutes in a warm place (over 20°C) to overnight in a cold kitchen.
- When doubled in size tip out onto a lightly floured surface and knead briefly.
- Divide into 12 pieces (each should weigh about 3 ounces) and shape into finger shapes about 4 inches / 10 cm long.
- Place these on a baking tray lined with baking parchment or greased and floured about ½ apart.
- Cover with greased cling film and leave to rise until about double in size. They should be touching each other. The time taken will again depend on the room temperature.
- While the buns are proving preheat the oven to 200°C / 180°C Fan / 390°F / Gas Mark 6.
- When the buns have proved bake for approximately 15 minutes until well risen and golden brown.
- Cool on a wire rack.
- Mix the fondant icing sugar with water to a very thick spreading consistency. Add the water very gradually – I used 6-7 tablespoons.
- When the buns are cold tear apart and ice with a thick layer of fondant icing.
Notes
- Please note that the proving time is dependent on your room temperature so may vary from the given times.
Serving Iced Buns
Iced buns are best served fresh but the buns will freeze if they are not iced. I am afraid once they are iced they need to be eaten that day. My grandchildren had no problem with this!
Make sure you take a look at my recipe for another traditional bun – Currant Buns!
Until next time happy baking!
Tanya
