Iced buns are soft, fluffy, lightly spiced buns topped with a thick layer of icing and a sprinkling of coconut. They’re a little like an iced hot cross bun. Easy to make but you will need to plan for the rising time.
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer or large mixing bowl
Large baking tray
Sharp knife
Instructions
MAKE THE DOUGH: To the bowl of a stand mixer (with a dough hook attachment (or see notes if you don't have a stand mixer), add the flour, sugar, yeast, cinnamon and salt and give it a whisk to combine.
Make a well in the centre. Add the egg, milk (around 40C or warm to the touch, not hot), oil and vanilla. Knead on low-medium for around 10-12 minutes until the dough is smooth but elastic (just gently indent with a fingertip and it should bounce back out).
Add the sultanas, if using, and knead that through too. You can do this with your hands or with the dough hook again.
Remove the dough from the bowl then brush the bowl with a little oil. Place the dough into it and flip it over so that has a light coating of oil all over. Cover with plastic wrap and let it sit in a warm place for 1 to 1 ½ hours or until doubled in size.
ASSEMBLING THE BUNS: Grease a large baking tray generously with butter.
Punch down the dough and transfer it to a clean work surface. Cut into 8 even pieces (weigh them if you want to be precise).
Roll each piece into a smooth, round bun by pinching in the base over and over until you have a smooth top. Place on the baking tray 1-2 inches apart. Cover lightly with plastic wrap again and let them rest and rise for another 45-60 minutes until doubled again and they look puffy and soft.
Preheat the oven to 180C / 350F / 160C fan forced.
BAKE: Bake for around 20-22 minutes, turning the tray at the halfway mark, until golden.
Let the buns cool almost to room temperature before icing or the icing may just roll right off.
ICE: Combine the icing sugar with milk (a little at a time) and mix until you have a thick yet slightly runny consistency (more sugar to make it thicker and more milk to thin).
Spoon or pipe the icing onto the top of the buns then scatter over desiccated coconut.
Serve. These are lovely cut in half, spread with butter.
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Notes
I use instant yeast to keep this recipe very simple but you can swap it for active dry. If you use active dry yeast or your instant yeast is a little old, mix it into the warm milk and let it sit for 5 minutes to make sure it puffs up (blooms) – this way you know it’s alive and will do it’s job.
You must activate active dry yeast before adding to the dough - as per step 1 above.
The dough should be a little sticky but still manageable. If you notice it sticking to the sides of the bowl still after 3 minutes of kneading, add 1 tablespoon of flour. No more. You don't want the dough to become dry.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.