For our Sylvanian Families party earlier in the week I wanted to have some traditional looking buns. As iced buns are usually quite light I opted for a bridge roll recipe and added some extra sugar to sweeten it up. Unfortunately the result was a little heavier than I'd hoped for but the kids loved them all the same. Next time I'll try adding some more yeast and if that fails I'll ditch my yeast and buy some more and try again!
I made the dough in a breadmaker but I'm sure it would work out just as well without, albeit with a lot more muscle power.
Cherry Iced Buns - Makes 16
225ml milk (room temperature)
500g Strong white bread flour
1/2 tsp salt
100g caster sugar
50g butter, softened
1 tsp dried yeast
1 cup (approx) icing sugar
8 glace cherries, halved
- Add the milk & egg to the bread maker
- Add the flour, covering all the liquid
- Add the salt, sugar and butter to separate corners of the pan
- Make a well in the centre of the flour and add the yeast
- Set the breadmaker to the dough setting
- When the dough is ready turn it out onto a floured surface and divide into 16 peices
- Roll each piece of dough into a ball and place on a baking sheet, quite close together
- Cover with oiled clingfilm and leave in a warm place until doubled in size and are touching (approx 30mins - 1hr)
- Brush the buns with milk and bake in a preheated 200º C oven for approximately 15 minutes, until golden brown
- Cool the buns on a wire rack and when completely cooled make the icing by adding small water to the icing sugar in small quantities until the consistency of custard
- Dip each bun into the icing, allowing any excess to drip off
- Pop half a glace cherry on the top of each bun. I defy you not to start humming '5 currant buns in a bakers shop, round and fat with a cherry on the top' at the same time as doing this.
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