Tear ’n’ share sticky iced buns recipe

By Lizzie Kamenetzky

  1. Makes 12
  2. Takes 10 minutes to make, 15 minutes to cook, plus proving
  3. Rating

These sticky iced buns are a perfect sweet treat and surprisingly simple to make.

tried and tested
Tear ’n’ share sticky iced buns


  1. 250g strong white flour, plus extra for dusting
  2. 250g plain flour
  3. 7g dried yeast
  4. 2 tsp fine salt
  5. 50g butter, softened
  6. 2 tbsp caster sugar
  7. 100ml semi-skimmed milk, warmed
  8. 1 medium free-range egg
  9. 200ml tepid water
  10. for the icing
  11. 400g icing sugar, sifted
  12. 3-4 tbsp lemon juice or water


  1. 1. Sift the flours into a mixing bowl with the yeast and salt. Make a well in the centre, then add the butter, sugar, milk and egg. Gradually bring the ingredients together using a wooden spoon, adding the tepid water a little at a time until you have a soft, quite wet dough.
  2. 2. Lightly dust the worktop with flour, then turn the dough out and knead well for 10 minutes until smooth and elastic. Transfer to a lightly oiled bowl and cover with a tea towel, then leave in a warm place for an hour or until the dough has doubled in size.
  3. 3. Knock back the dough (see know-how, above right), divide into 12 even pieces, then shape into finger buns. Arrange on a lined baking tray in two rows of 6 so the buns are almost touching.
  4. 4. Preheat the oven to 200°C/fan 180°C/gas 6. Cover the buns with cling film, then leave in a warm place for 45-60 minutes to double in size. Bake in the oven for 10-15 minutes until risen and golden, then transfer to a wire rack to cool.
  5. 5. Meanwhile, mix the icing sugar and lemon juice together to form a thick but runny icing. Using a metal spoon, thickly drizzle the icing over each bun. Leave for a minute or so to set, then tear and share.

Nutritional info

PER SERVING 328kcals, 4.7g fat (2.5g saturated), 5.1g protein, 70.8g carbs (36.5g sugars), 0.8g salt, 1.7g fibre


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