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Wednesday, 30 October 2013

Kiwi Style Iced Buns


My husband used to make the pilgrimage to our local bakery in NZ once a week for a whipped cream filled iced bun.  He begged and nagged asked me to bake some.  I hadn't baked these treats in a while so I decided to brighten up a rather cold and stormy Saturday by baking them.  

The buns are a sweet bread dough, baked then iced with strawberry flavoured icing, cut in half and filled with freshly whipped cream.  This recipe bakes 10 buns, they won't last long once they are ready to eat.

Kiwi Style Iced Buns

450g strong white bread flour
25g softened butter
25g caster sugar
1 tsp salt
1 tsp instant yeast
300ml lukewarm milk, I used semi-skimmed
100g raisins or sultanas (optional)

Icing
350g icing sugar
1 Tblsp warm water, approximately
a couple of drops of strawberry flavouring and pink food colouring

Put the flour into a large bowl, or the bowl of a stand mixer.  Rub the butter into the flour until the mixture resembles breadcrumbs.  Stir through the sugar, salt and yeast.  Add the warmed milk and mix until a soft dough forms.  Knead in a stand mixer for 5 - 7 minutes or turn out onto a work surface and knead for 10 minutes or until the dough is smooth and elastic.

Knead in the raisins/sultanas, if using, then divide the dough into 10 equal portions.  Shape each portion of dough into a 15cm sausage shape.  Put the dough shapes onto a greased and lined baking tray to prove until doubled in size.  This took about an hour in a warm room.

Preheat your oven to 220C/Gas Mark 7.  Once the rolls have proved bake them for 10 - 12 minutes.  Transfer to a wire rack to cool completely, drape a clean tea towel over the rolls which will keep the tops soft.

Once the rolls are cool make the icing.  Put the icing sugar into a bowl and gradually add enough hot water to make a fairly stiff icing paste.  Spoon the icing over the top of each bun and leave to set.  Once the icing has set cut the rolls almost in half and fill with freshly whipped cream.  Serve immediately.




12 comments:

  1. Just entered a cake into the credit crunch munch and saw these buns - they do look utterly scrummy - I think we call them finger buns in Australia - I resist buying them often at Bakers Delight but I really want to make some for myself - no wonder you had to make them!

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    1. Thanks Johanna, let me know how you get on if you give them a go. They are rather delicious, I try not to make them too often though as they aren't the healthiest buns with thick icing and whipped cream ;)

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  2. I've always adored iced buns but never actually made them... these ones look totally lush and perfect fodder with a reviving afternoon cuppa! This is definitely going on my must-bake list for after half term and peace has returned to the kitchen...

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    1. I'm sure your boys and hubby will like them, leave out the whipped cream if you want slightly less mess when eating them. Let me know if you bake them and like them.

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  3. I'd do just about anything to have one of these right now Michelle! They look amazing.

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  4. Gosh, I can't remember the last time I had an iced bun! I haven't been able to find any in Italy but never thought of making any of my own before!

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    1. It's a really easy recipe, only one rise and shaping. Let me know if you give it a go. :)

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  5. Hi Utterly Scrummy. Where in NZ is the bakery you used to go to? Is it in or near Auckland? I'd love to give it a visit as I've never had a really good iced bun and would like something decent to compare the buns I make with. Thanks.

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    1. Hi Sean, It was Callums Bakery in Papakura. Not sure if it has changed owners since we left NZ 7yrs ago. I hope you like the buns.

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  6. Oh so good, love iced buns as they remind me of my childhood and buying them at the local bakers shop!

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  7. Made these a few days ago...A-mazing. Thanks so much for the recipe!

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