EASY ICED BUNS
Kids will love these old fashioned iced buns, get them to help you decorate them too!
Provided by Good Food team
Categories Afternoon tea, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 5
Steps:
- Pulse together the bread mix and sugar in a food processor or table-top mixer. While the motor is running, add the egg and about 250-300ml lukewarm water, until a soft dough is formed. Knead on a lightly floured surface until smooth, about 5-10 mins. Leave in an oiled bowl, covered with oiled cling film, in a warm place until doubled in size - about 1 hr.
- Knock back dough by squashing with your fist, and divide into 20 even-sized pieces - keep covered with a clean tea towel so they don't dry out. Shape each into a sausage and place on an oiled baking tray. Cover with oiled cling film and rise until doubled in size again.
- Heat oven to 200C/180C fan/gas 6. Remove film and cook buns on top shelf for 8-10 mins, until golden. Cool on a wire rack. To decorate, mix icing sugar with a little water until stiff but spreadable - add food colouring, if you like. Dip in the top of each bun and scatter with sprinkles.
Nutrition Facts : Calories 183 calories, Fat 1 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.46 milligram of sodium
EASY QUICK BUNS
These are super easy, super quick buns. I get requests to take them everywhere we go. They are great for those last minute dinner guests, or a nice surprise for breakfast. They freeze well, and make excellent toast. This recipe is a combo of my grandmothers recipe and a few others, all tweaked to make a fast, easy, soft, fluffy bun.
Provided by Toffiffeezz
Categories Yeast Breads
Time 1h15m
Yield 12-15 Buns, 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix 2 C flour& yeast in a large bowl.
- In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
- Add all at once to flour mixture and beat till smooth. (Approx 2 mins in a Kitchenaid stand mixer).
- Mix in enough flour to make a soft dough (2 - 2 1/2 Cups).
- Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 15 minutes.
- Shape dough into 12-15 small balls and place on greased baking sheet to rise until doubled in size. (approx 45 Mins).
- Bake in preheated 400 degree oven 12-15 minutes.
Nutrition Facts : Calories 243.8, Fat 5.1, SaturatedFat 1.3, Cholesterol 2.9, Sodium 153.5, Carbohydrate 42.9, Fiber 1.7, Sugar 5.7, Protein 6.2
ICED BUNS WITH CREAM & JAM
Make our iced buns for an afternoon tea party or bake sale. Learn how to pipe cream and shape dough using our step-by-step guide to make these extra special
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Makes 10
Number Of Ingredients 12
Steps:
- Heat the milk until steaming. Add the butter and swirl until melted. Leave to cool slightly. Tip the flour and yeast into a bowl or stand mixer fitted with a dough hook, then add the caster sugar and ½ tsp salt.
- When the milk mix has cooled slightly (it should feel just warm when you stick a finger in) pour into the flour mix. If using a stand mixer, mix for 5-8 mins on a medium speed until springy. Or, knead in the bowl for about 10 mins - when the dough is pulled apart, it should be able to stretch without ripping.
- Put the dough in a clean bowl, cover with a tea towel and leave to rise for 1½ hrs or until doubled in size. Or, transfer to the fridge to slowly rise for up to 24 hrs (this will improve the texture and flavour).
- If the dough is chilled, remove from the fridge 1 hr before shaping. Divide into 10 equal portions (weigh them out if you want to be accurate). To make round buns, roll and shape each piece into a smooth ball, or to make finger buns, roll and shape each piece into a finger shape. Arrange on a lined baking tray, leaving space between each. Cover loosely and leave to rise for 30 mins-1 hr more until doubled.
- Heat the oven to 180C/160C fan/ gas 4. Brush the buns with milk and bake for 25-30 mins until golden. Put on a wire rack and leave to cool.
- Mix the icing sugar with 2-3 tbsp water - it should be thick. Divide between bowls, depending on how many food colourings you're using (we used three). Dye each with a different colouring, adding a splash more water if needed.
- Whisk the cream and 1 tbsp icing sugar until just holding its shape. Don't overwhip, as it will thicken as you pipe (see tip, below). Fit a piping bag with a star nozzle and fill with a third of the cream.
- Split the round buns in half as you would a burger bun, or the finger buns down the middle lengthways. Spoon roughly 60g lemon curd or jam over the bottom half of each bun (or down the middle), alternating the flavours, then pipe over a swirl of cream. Continue until all the buns are filled, refilling the piping bag with cream as needed. Spoon some icing over each bun, matching the colours to the jam (we used yellow for the curd, pink for the raspberry jam and purple for the blackcurrant). Decorate with the glacé cherries, sprinkles and crystallised petals, if you like, then leave to set for about 20 mins before serving. Best eaten the day they're made, but will keep in the fridge for 24 hrs.
Nutrition Facts : Calories 647 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 113 grams carbohydrates, Sugar 74 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
ICED FINGER BUNS
These picture-perfect iced buns are ideal for an afternoon tea spread or a weekend baking project. Fill with jam and cream for a traditional treat.
Provided by Cassie Best
Time 1h10m
Yield Makes 10
Number Of Ingredients 12
Steps:
- Heat the milk in a pan until steaming. Add the butter and swirl until melted. Leave to cool slightly. Tip the flour and yeast into a bowl or stand mixer fitted with a dough hook, then add the caster sugar and ½ tsp salt.
- When the milk mix has cooled slightly (it should feel just warm), pour into the flour mix. If using a stand mixer, mix for 5-8 mins on a medium speed until springy. Or, knead in the bowl for about 10 mins - when the dough is pulled apart, it should be able to stretch without ripping.
- Put the dough in a clean bowl, cover with a tea towel and leave to rise for 1½ hrs or until doubled in size. Or, transfer to the fridge to slowly rise for up to 24 hrs (this will improve the texture and flavour).
- If the dough is chilled, remove from the fridge 1 hr before shaping. Divide into 10 equal portions (weigh them out if you want to be accurate). To make finger buns, take a piece of dough and roll it into a rough finger shape, like a mini hot dog bun. Tuck the sides into the middle of the bun. Flip the bun over, and make sure the surface is nice and taut. Arrange on a lined baking tray, leaving space between each. Cover loosely and leave to rise for 30 mins-1 hr until doubled in size.
- Heat the oven to 180C/160C fan/gas 4. Brush the buns with milk and bake for 25-30 mins until golden. Put on a wire rack and leave to cool.
- Mix the icing sugar with 2-3 tbsp water - it should be thick. Divide between bowls, depending on how many food colourings you're using (we used three). Dye each with a different colouring, adding a splash more water if needed.
- Whisk the cream and 1 tbsp icing sugar until just holding its shape. Don't overwhip, as it will thicken as you pipe (see tip below). Fit a piping bag with a star nozzle and fill with a third of the cream (see tip below).
- Split the finger buns down the middle lengthways. Spoon roughly 60g lemon curd or jam over the bottom half of each bun (or down the middle), alternating the flavours, then pipe over a swirl of cream. Continue until all the buns are filled, refilling the piping bag with cream as needed. Spoon some icing over each bun, matching the colours to the jam (we used yellow for the curd, pink for the raspberry jam and purple for the blackcurrant). Decorate with the glacé cherries, sprinkles and crystallised petals, if you like, then leave to set for about 20 mins before serving. Best eaten the day they're made, but will keep in the fridge for 24 hrs.
Nutrition Facts : Calories 647 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 113 grams carbohydrates, Sugar 74 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
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