Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Wednesday, 1 April 2015

Iced Buns

 photo DSCN1264_zpsjbmyrxih.jpg

I was thinking of the lovely Easter Breads my Aunt Thelma used to bake and send over to us when I was a girl.  They were so sweet and light . . .  slathered in icing with candied cherries on top.   They were just gorgeous.   I remembered these beautiful Iced Buns in the cookery book I was recently sent,  Tea & Cake by Lisa Faulkner.  They have been on my list of things to bake and so today I did just that and they turned out just lovely!

 photo DSCN1266_zpsjgl4hkzq.jpg

They were super easy to make too.   I often look at the iced buns in the shops and think they look really tasty.  I never buy them though because more often than not they are very disappointing.   I am not a yeast baker at heart.  I never quite get it right.

PINTEREST FAIL ALERT!

 photo DSCN1225_zpsrm5xys2p.jpg

I saw these bunny buns on Pinterest a week or so ago.     They didn't look too bad sitting on the tray prior to rising and baking  . . .

 photo DSCN1227_zpshcd6mcos.jpg

Once baked however, any resemblence to a cute little bunny was gone.  Blah.  The ears were hard and dry, but the body parts were okay.

 photo DSCN1255_zpsifo9jdza.jpg

These buns worked perfectly!  Just look at how light and fluffy they are.   You would expect no less from a recipe by Paul Hollywood, who is a master bread baker here in the UK.  I love watching him in the Great British Bake Off, don't you?

 photo DSCN1265_zpsgnrpswru.jpg

These were everything you would expect an Iced Bun to be.  Light.  Fluffy.   Soft inside.  Just the right amount of sweet icing . . .  and that cute little cherry on top, it's just so adorable.  They remind me so much of my Aunt Thelma's Easter Breads.

 photo DSCN1270_zpsp7jtizqx.jpg

You will really have to bake a batch of these for yourself and see just what I am talking about.  I know the recipe makes quite a few, but  . . . that really isn't a problem.  I took six of them over to our elderly friend Doreen.   Each Todd and myself  have had one and a half, and our landlord who dropped by to fix the door had one.  (He ooohed and aaaahed over it.)  And  . . .  a few hours later there are only seven left.  I dare say they will be gone by the end of tomorrow. Even un-iced the buns are gorgeous.

 photo DSCN12641_zpsaibzkhaa.jpg


*Iced Buns*
makes about 16

Soft and yeasty and delicious.  Topped with a glace icing and half a cherry.  Based on a recipe by Paul Hollywood, so you know it's good. 

40g of butter (3 TBS)
50g caster sugar (4 TBS)
150ml of milk (5 fluid ounces)
140ml of water (4.5 fluid ounces)
2 7g (1/4 ounce) packages of fast action dried yeast
500g strong white flour (3 1/2 cups plus 2 TBS bread flour)
2 tsp salt
2 medium free range eggs 

For the glaze and decoration:
200g sifted icing sugar (1 cup confectioners)
water (about 2 1/2 TBS)
7 glace cherries, halved 


 photo DSCN1271_zpsnkiiqodj.jpg 

Heat the butter, sugar, milk and water in a saucepan just to blood temperature. (38*C/100*F)  Whisk iin the yeast.   

Measure the flour and salt into the bowl of a stand mixer fitted with a dough hook.   Add the milk mixture and the eggs.  Mix for about 4 minutes on low speed.  Increase the speed and mix for a further 6 minutes.  Turn dough out onto a lightly floured surface and knead a bit more.   Place the dough in a clean bowl, cover lightly with a clean tea towel and then place in a warm place for one hour to rise. 
 photo DSCN1269_zpsjtizqicu.jpg 

Butter a large baking tray. 

Divide the dough into 16 equal pieces.  Shape into round buns.  Place onto the buttered baking sheet, leaving space between them as they will double in size.  Return to a warm place, lightly covered, and let rise for about 45 minutes. 

Preheat the oven to 220*C/425*F/gas mark 7. 

Bake in the preheated oven for 7 minutess, then allow to cool completely.  They should be light and fluffy and not too dark. 

Once the buns are completely cooled, mix the icing sugar and water together to get a thick and sticky icing.   Dip the tops of the cooled buns into the icing and then place half a cherry on top. 

8 comments:

  1. beautiful Marie I will make them today

    ReplyDelete
  2. These are so delicious! You know me and buns... as soon as I read the recipe I raced to the kitchen and got started and we had iced buns for afternoon tea. While they were proving I dashed to the shop for some glacé cherries (after many years without them, Dr Oetker has released them here - yay!)

    They are every bit as light and fluffy as you said they would be and were eagerly scoffed by the visiting family members. Thankyou for another winning recipe ♥♥

    ReplyDelete
  3. They look fantastic Marie;) The bunnies are not as bad as you think:)

    ReplyDelete
  4. Shirley, you will love them! oxox

    Marie, they are gorgeous aren't they? So happy you enjoyed. I forgot to put the eggs in and thought the dough was kinda stiff, but they still rose really well in the bowl. Then when I went to shape them I realized I had forgotten the eggs and so I just threw the dough into the mixer along with a bit of flour and kneaded them all in and let them rise again. Worked a charm, and they are fabulous. So happy you and Lars enjoyed! xoxo

    Thanks Monique! I don't think the bunnies are not so great, lol. Every time I see them I want to laugh! But I am glad that you can see the worth in them. ;-) xoxo

    ReplyDelete
  5. Amazing. I made them yesterday. So light and fluffy. Thanks. Regine

    ReplyDelete
  6. So happy you enjoyed them Regine! xoxo

    ReplyDelete
  7. So good. Can also convert to plain rolls by just skipping the icing, and serving them with soup, etc. Also, do u find that it is best to put icing just before serving? I iced all last night and this morning the icing became a glaze. Last night, they looks like yours. But this morning the white thick glaze had changed to a thinner and more transparent glaze. Maybe it is because I should not have put cover. I placed them in a bit container with cover. Thanks. Regine

    ReplyDelete
  8. They would be great just as rolls also Regine. Perhaps it would be best to ice them on the day. In any case, they are lovely. xoxo

    ReplyDelete

Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam. It will be deleted immediately.