Iced buns are enriched buns having a sugar glaze and decorated with sprinkles, glazed cherries etc. These iced buns decorate the bakeries all over England around the time of Easter which is coming this week.
I thought that the iced buns wouldn't be preferred by my husband but he asked for seconds and said they were just mildly sweet. The soft buns with the mildly sweet icing is perfect as a snack.
Check out I for Iced Buns from Britain.
But before that if anyone has missed the previous bakes in this series, here they are..
A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy
D for Date And Walnut Bread - A Traditional Bread From Scotland
E for Epi - The Wheat Stalk Bread from France
F for Focaccia Caprese - A Flatbread From Italy
G for Gai Mei Bao ~ Cocktail Buns - China or Hong Kong
H for Hokkaido Milk Buns - Japan
Recipe Inspiration from here
Warm Water 1 cup
Sugar 1 tsp
Active Dry Yeast 1 tsp
Bread Flour 2 cups
Salt 1 tsp
Butter 2 Tbsp
Icing Sugar 1/4 cup [can use more but I prefer this amount]
Water 2 Tbsp
Topping - Sprinkles of your choice
Method Of Preparation -
In a small bowl, add yeast and sugar to about 1/2 cup of warm water and set it aside for the yeast to froth up.
In the stand mixer bowl, add the flour, salt and butter. Add the frothy yeast water and mix well. Gradually add the remaining water to make a sticky dough. Knead well to get an elastic and smooth dough.
When the dough is soft and pliable, make a smooth ball and set it aside for fermenting in a well oiled bowl. Also take care to cover the bowl with a cling wrap. I usually place it in the oven with the light on for extra warmth.
After the dough is doubled (90 minutes approximately), divide the dough into 8 portions. Shape each portion onto a parchment lined baking tray into a sausage/hoagie shape.
Set it aside for a second rise for about 20 minutes. Meanwhile preheat the oven to 400 °F.
Meanwhile, prepare the icing by mixing the icing sugar and water to a spreadable consistency.
Remove from oven when the buns are light brown in color [about 15-20 minutes].
While the buns are still warm, dip them into the icing and add the sprinkles. Set aside and enjoy when they cool down.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75