Malt iced buns with raspberry icing

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.