Tear ’n’ share sticky iced buns

  • Makes 12 buns
  • Takes 10 minutes to make, 15 minutes to cook, plus proving
  • Easy
This sticky iced bun recipe makes the perfect sweet treat and is surprisingly simple to make.

Nutritional info per serving

  • Calories328kcals
  • Fat4.7g (2.5g saturated)
  • Protein5.1g
  • Carbohydrates70.8g (36.5g sugars)
  • Fibre1.7g
  • Salt0.8g

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  • 250g strong white flour, plus extra for dusting
  • 250g plain flour
  • 7g dried yeast
  • 2 tsp fine salt
  • 50g butter, softened
  • 2 tbsp caster sugar
  • 100ml semi-skimmed milk, warmed
  • 1 medium free-range egg
  • 200ml tepid water

For the icing

  • 400g icing sugar, sifted
  • 3-4 tbsp lemon juice or water


  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. 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. 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. 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. 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.

From November 2013

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