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Tear ‘n’ share sticky iced buns
- Published: 31 Oct 13
- Updated: 18 Mar 24
Sticky iced buns make a simple but satisfying sweet treat and are surprisingly simple to make at home. Make this iced finger recipe with kids, then serve them with an indulgent mug of hot chocolate.
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And, if you like a retro sweet, you’ll love our retro puddings collection.
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Makes 12 buns
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Takes 10 minutes to make, 15 minutes to cook, plus proving
Ingredients
- 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
Method
- 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.
- 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.
- Knock back the dough (see know-how), 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.
- 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.
- 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.
- Recipe from November 2012 Issue
Nutrition
- Calories
- 328kcals
- Fat
- 4.7g (2.5g saturated)
- Protein
- 5.1g
- Carbohydrates
- 70.8g (36.5g sugars)
- Fibre
- 1.7g
- Salt
- 0.8g
delicious. tips
To knock back dough means to push or punch it down with your fists to release the air. After punching the dough down, give it a few quick kneads until it’s smooth again.
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These buns work ever time, fun trying to keep icing on the top 😳