Malt iced buns with raspberry icing

Malt iced buns with raspberry icing

Who doesn’t love an iced bun?  Even better, how about a homemade iced bun. These ones temper the sometimes over-sweet flavour thanks to YQ wheat flour and a little malt, while the raspberry icing ensures they retain their retro look.

Malt iced buns with raspberry icing

Loved these? Try our tear ‘n’ share sticky iced buns next.

  • Serves icon Makes 12
  • Time icon Hands-on time 45 min, plus rising, proving and cooling. Oven time 20 min

Who doesn’t love an iced bun?  Even better, how about a homemade iced bun. These ones temper the sometimes over-sweet flavour thanks to YQ wheat flour and a little malt, while the raspberry icing ensures they retain their retro look.

Loved these? Try our tear ‘n’ share sticky iced buns next.

Nutrition: Per bun

Calories
329kcals
Fat
8.5g (4.8g saturated)
Protein
6.3g
Carbohydrates
55g (29g sugars)
Fibre
4.2g
Salt
0.5g

Ingredients

  • 240ml whole milk
  • 75g unsalted butter, chopped
  • 450g YQ wheat flour (or similar sustainably grown strong wholemeal flour), plus extra to dust
  • 50g malt flour (or more YQ wheat flour)
  • 7g sachet instant yeast
  • 80g golden caster sugar
  • 1 tsp fine sea salt
  • 1 medium free-range egg, beaten
  • Vegetable oil to grease

For the icing

  • 250g icing sugar, sifted
  • 20g unsalted butter, softened
  • 2 tbsp freeze-dried raspberry powder (optional)
  • 2-2½ tbsp hot water from a kettle
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Method

  1. Bring the milk to a simmer in a small pan. Remove from the heat, add the butter and stir to melt. In a large bowl, combine the flours, yeast, caster sugar and salt. Make a well in the centre, add the milk mixture and the beaten egg, then use a butter knife to draw it together.
  2. Once it forms a rough dough, tip out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic (you can also do this in a stand mixer with a dough hook attachment). Put in a lightly oiled bowl and cover with a shower cap or a damp tea towel. Put in a warm place for 1 hour 15 minutes or until doubled in size.
  3. Line a large baking tray with baking paper. Knock back the dough (knead a few times), then divide into 12 equal pieces. Roll each into a rough ball. Pinch at the edge and draw the dough into the centre. Repeat, turning the ball as you go, until you’ve gone all the way around. Flip and sit seam-side down on the work surface, form your fingers into a cage of claws over the top of it and move in a circular motion to help roll the ball to make it more even (you’ll sense the ball catching and tightening – there’s a knack to it). Put the bun on the tray, then repeat with the rest, leaving a thumb’s width between each ball on the tray in a 4 x 3 grid. Loosely cover with a damp tea towel, then leave to prove for another 30 minutes until puffed and risen.
  4. Heat the oven to 180°C fan/gas 6. Bake for 18-20 minutes until golden. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
  5. To make the icing, combine the icing sugar, butter and raspberry powder (if using) with the hot water in a small bowl, adding the water a little at a time until the icing reaches a spreadable consistency. Spoon and spread over the buns. The iced buns are best eaten on the day they’re baked but will keep in an airtight container for up to 2 days.

Nutrition

Calories
329kcals
Fat
8.5g (4.8g saturated)
Protein
6.3g
Carbohydrates
55g (29g sugars)
Fibre
4.2g
Salt
0.5g

FAQs

What is YQ wheat?
Population wheats take “a number of varieties, cross them every which way so they are genetically diverse and then plant them all in a field.” says baker Anna Higham. “Each year, as you grow and resow that population, the plants that survive will be best suited to that piece of land, giving the crop strength and resilience.” The Organic Research Centre (ORC) has been working with Wakelyns Agroforestry since 2001, using 20 different parent varieties to produce a wheat which offers good levels of Yield and Quality – hence YQ wheat.

Buy ingredients online

Recipe By

Emily Gussin

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