Lemon Iced Buns

Lemon Iced Buns

This recipe is pure nostalgia for me. As a kid, whenever we went to the bakery, this was the treat I always picked — soft, golden buns topped with sweet, tangy lemon icing.

A perfectly baked enriched dough with that zingy citrus glaze — these Lemon Iced Buns bring back those simple childhood memories in every bite. They’re great for afternoon tea, school treats, or just when you fancy something sweet and homemade.

Timings

Prep time: 1 hour (plus 2 hours proving)

Cooking time: 20 minutes

Makes: 12 buns

Ingredients

For the Dough

• 350g strong white bread flour

• 150g plain flour

• 14g dried yeast

• 1 tsp salt

• 1 tbsp custard powder

• 1 tbsp granulated sugar

• 325ml milk, warmed

• 50g unsalted butter, softened

  
  

For the Icing

• 2 lemons, juiced

• 150g icing sugar

  
  

Method

1. Make the dough

   Combine both flours in a mixing bowl, then add the yeast, salt, sugar, and custard powder. Pour in the warm milk and mix with your hand to form a soft ball of dough.

2. Add the butter

   Add the softened butter and knead it in until fully combined. Transfer the dough to a lightly floured surface and knead for 5–10 minutes until smooth and elastic.

3. First prove

   Place the dough in a clean bowl, cover with cling film, and leave to prove for 1 hour, or until doubled in size.

4. Shape the buns

   Once the dough has risen, knock the air out with your hands. Divide into 12 equal portions and shape into smooth rolls. Place into a nonstick muffin tin.

5. Second prove

   Cover and leave to prove again until doubled in size — around 1 hour.

6. Bake

   Bake in a preheated oven at 180°C for 20 minutes, until golden brown. Remove and cool for 20 minutes.

7. Make the icing

   Mix the lemon juice and icing sugar together until smooth, then spoon generously over each bun. Allow to set before serving.