Michael and Rachel's

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Iced Buns

Updated: 18 Oct 2015

Ingredients

  • 250g strong white flour
  • 25g caster sugar
  • 20g unsalted butter, softened
  • 1 egg
  • 8g yeast
  • 1 tsp salt
  • 75ml lukewarm milk
  • 70ml water

  • Extra flour

  • 200g icing sugar

  • 6 tsp cold water

  • 200ml whipping cream

  • 100g smooth strawberry jam
  • Icing sugar

Method

  1. Place all the ingredients in a large bowl, but hold back about a quarter of the water. Stir the mixture using a spatula then slowly add the remaining water to form a dough. Kneed in the bowl for at least four minutes.
  2. Turn out onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.
  3. Return to the bowl, cover with a damp tea towel, and leave to rise in a warm place for 1 hour.
  4. Divide into 6 pieces (if making large buns) then roll into balls and shape into fingers about 13cm long.
  5. Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes. They should just touch each other when they've risen. Preheat the oven to 220C.
  6. Bake for 10 minutes exactly. Watch like a hawk as the sugar in the dough means they can catch very quickly.
  7. Once cooled, add the cold water to the icing sugar to form a thick paste, and place in a long narrow dish so there's a good depth of icing for dipping the buns.
  8. Dip the cooled fingers into the icing, smoothing it and being careful not to apply too thick of a layer (it is extremely sweet). Leave to set on a wire rack.
  9. Whip the cream and place in a piping bag fitted with a star nozzle. Spoon the strawberry jam into a bag with a smaller nozzle.
  10. Slice the fingers horizontally, leaving one long edge intact. Carefully fill with cream then pipe in a line of jam. Dust with icing sugar to serve.

N.B Makes 6 very large buns. Consider trying a mini size next time.