- Contains Dairy
- Contains milk
- Contains Eggs
Ingredients
- 5fl. oz milk
- 1oz unsalted butter, plus extra for greasing
- 17oz strong white flour, plus extra to dust
- 0oz sachet fast-action dried yeast
- 1oz caster sugar
- 1 teaspoon sea salt
- 1 large egg
- 5fl. oz water
- 7oz icing sugar
- 3-4 tablespoons water
Instructions
Step 1
In a small saucepan, add milk and butter. Cook over a low to medium heat, stirring frequently, until melted. Remove from heat and set aside to cool.
Step 2
In a large bowl, add flour, yeast, caster sugar and salt. Make a well in the centre and add the egg.
Step 3
Attach the hand mixer attachment to the power base then assemble the dough hooks. Select power to begin mixing on speed 1 and slowly increase to speed. Gradually add the warm milk mixture, then the water, kneading until everything comes together and is smooth and elastic, about 2 to 3 minutes.
Step 4
Leave dough in mixing bowl and cover with a clean tea towel. Leave in a warm place for 90 minutes to rest, until dough has doubled in size.
Step 5
Knock back dough and turn out onto a floured surface. Divide into 12 pieces and roll into 12 sausage shapes., about 12cm long.
Step 6
Place buns onto baking tray, spaced 2cm apart. Leave to prove, covered with a clean tea towel in a warm place for about 1 hour, or until doubled in size.
Step 7
Meanwhile, preheat oven to 210°C/Fan 190°C and grease a baking tray.
Step 8
Place the buns in the centre of the oven and bake for 10-15 minutes.
Step 9
Cooking is complete when the buns are golden brown . Allow the buns to cool on a wire rack.
Step 10
Meanwhile, in a medium bowl, mix the icing sugar and water together to form a thick but runny icing. Using a spoon, spread the icing in a thick layer over each bun. Leave to set before serving.