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Sunday, 12 June 2011

My Husband's Favourite Iced Buns

My husband LOVES iced buns, he used to buy one from the local bakery every Sunday when we used to get the Sunday papers from the local corner dairy in New Zealand.  I've finely tuned this recipe to get it as close to our old local bakery ones as I possibly can.  Give them a whirl!

500g plain flour

70g (1/3 cup) caster sugar

1 tsp ground mixed spice

30g (1/4 cup) milk powder

7g sachet dried yeast

65g (1/3 cup) raisins

50g butter, melted and cooled

1 egg, lightly beaten

310ml (1 1/4 cups) lukewarm water

Plain flour, to dust bench when kneading

Vegetable oil, to grease bowl the dough rises in

1 egg yolk

1 Tbsp of extra water

Icing

250g (1 1/2 cup) icing sugar

15g (1 Tbsp) unsalted butter, melted and cooled

3-4 tsp water

2 drops natural pink or red food colouring

1 tsp natural stawberry flavouring

Sift the flour into a large bowl then add the sugar, milk powder, yeast, mixed spice  and raisins.  Stir everything to combine.  Make a well in the centre and add the cooled melted butter, lightly beaten egg and lukewarm water.  Use a bread and butter knife to mix everything together using a cutting motion.  Once the mixture starts to come together use your hands to mix it until you have a nice soft dough.

Turn the dough out onto a lightly floured surface and knead for 5-10 minutes or until smooth and elastic.  You may need to use a little more dusting flour whilst you are kneading.  I mix the dough in my standmixer using the dough hook and put it on to knead for around 5 - 7 minutes.

Once the dough has been kneaded, using your preferred method, brush a large bowl with a little vegetable oil to grease it and then put the dough in the bowl.  Turn the dough slightly to make sure it gets lightly coated in the oil.  Cover with clingfilm and place in a warm, draught-free place for about an hour or until dough has doubled in size.

When the dough has doubled in size preheat your oven to 190°C.  Line two baking trays with non-stick baking paper.  Punch down the dough with your fist before turning it out onto a lightly floured surface and knead for 1-2 minutes or until it's once again smooth and elastic.

Divide the dough into 12 equal portions and shape each into roughly 5 inch lengths.  Put the moulded buns onto the prepared baking trays, leaving about 2 inches between each bun to allow for spreading.  Cover with a damp tea towel or clingfilm and put in a warm, draughtfree place for 20-25 minutes to prove.

Mix the egg yolk and extra water together in a small bowl, this will be a glaze for the buns.  Gently use a pastry brush to coat the top of the buns with the egg mixture.  Bake in the preheated oven, swapping the trays halfway through the cooking time.  Bake for 12-15 or until golden brown and buns sound hollow when tapped on the bottom.  Transfer to a wire rack for 30 minutes to cool.

To make the icing

Sift the icing sugar into  a bowl and add the cooled melted butter.  Gradually add the water and stir until the mixture is smooth.  Add the natural red/pink food colouring and flavouring then mix it well.  Spread the icing over the buns and leave them until the icing sets.  If you're serving them to children or just want  them to look extra special, sprinkle some coconut, hundreds and thousands or white chocolate shavings over the icing before it sets.

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