Lemon Iced Buns
Lemon iced buns are for me a part of my childhood. I remember queuing up in Cooplands bakery for an iced bun and just loving it. The question is do you lick the icing off and eat the bun, or just tuck in and eat the whole thing. I left it was time to revisit this recipe and update it a little in 2022 its a brioche style bun for a lovely soft rich bun and a super tangy lemon icing.
Makes 12 buns
350g strong white flour
150g plain white flour
14g dried yeast
1 tsp salt
1 tbsp custard powder
1 tbsp sugar
325ml warm milk
50g butter, softened
150g icing sugar
Mix both flours together in a mixing bowl, followed by the yeast, salt, sugar and custard powder.
Blend together, then add the milk and mix with your hand to form a soft ball of dough.
Add the butter and mix in before transferring the dough to a clean lightly floured work top and knead for 5-10 minutes.
Place the dough back into the mixing bowl, cover with cling film and leave to prove for 1 hour or until it doubles in size.
Once the dough has proved, scoop it out and knock all the air out of the dough.
Divide the mix into 12 equal portions and shape into bread rolls.
Place the rolls into a non stick muffin tin and leave to double in size, then bake for 20 minutes in a pre heated oven at 180c.
When the buns are baked remove from the oven and leave to cool for 20 minutes.
Mix the lemon juice and icing sugar together and spoon over each bun.