Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sticky iced buns. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Sticky Iced Buns is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Sticky Iced Buns is something which I’ve loved my whole life. They’re fine and they look fantastic.
To make the dough, place all the dry ingredients into the bowl of the stand mixer fitted with a dough hook attachment. Add the milk, beaten egg, softened butter and half of the water, then mix until the dough comes together. Slowly add the remaining water to form a sticky dough.
To get started with this recipe, we must prepare a few ingredients. You can have sticky iced buns using 27 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Sticky Iced Buns:
- Prepare 2 mugs any dried Fruit
- Take 2 Earl Grey Teabags
- Take 2 Dessert Spoons Caster Sugar
- Take 1 Teaspoon Mixed Spice
- Prepare 1 Pint Boiling Water
- Take 2 Teaspoons Vanilla Essence or (I used Vanilla Paste)
- Make ready The Yeast Mix
- Prepare 1/2 pint Lukewarm Water
- Prepare 1/2 oz Dried Yeast
- Prepare 1 Teaspoon Castor Sugar
- Make ready The Dough Mix
- Make ready 1 LB (4 oz) Strong Bread Flour (plus some for dusting the worktop)
- Get 1 oz Melted Butter
- Get 1/4 Teaspoon salt
- Take 1 Large Egg
- Get 2 oz Castor Sugar (plus a little for dusting later)
- Make ready 2 Teaspoons Vanilla Essence
- Prepare 2 Teaspoons Mixed Spice
- Prepare The Bun Glaze
- Take 1/2 Pint Water
- Make ready 2 oz Sugar
- Take 1 Teaspoon Mixed Spuce
- Get The Icing
- Get 1 Mug of sieved Icing Sugar
- Make ready 1 Egg White
- Prepare Splash warm water (balanced to create the right texture for piping)
- Take 12 Glacé Cherries to decorate
Recipe for sticky delicious iced buns. Soft cakey bread topped with sugary icing and a sprinkling of coconut. Cut the buns in half and spread liberally with salted butter to elevate them to salty-sweet perfection." Deputy food editor Adam Bush. Paul Hollywood's sticky iced fingers make wonderfully wicked tea time treats.
Steps to make Sticky Iced Buns:
- Pre-soaked fruit is key here, so combine the fruit and boiling water etc and mix well, overnight is recommended but I left mine for 5 hours, stirring occasionally, until soft.
- Create your yeast mix, after around 20-30 minutes it will start foaming when it’s ready to use.
- Put the flour into a mixing bowl with all of the dough mix above then add the yeast mix and knead for about 10 minutes, it will become very elasticated and rubbery, It will also look very wet but don’t worry.
- Cover the dough mix with lightly oiled cling film (this prevents it from sticking) and leave the bowl in a warm place like an airing cupboard (I left it on the window sill in the sun). This will prove the dough mix.
- After about 30-45 minutes your dough mix will double in size, put it back to the mixer and knead again for 5 minutes. This really activates the gluten and improves the elasticity and helps create really light buns. Cover and allow to double in size.
- Preheat the oven to 160 degrees (gas mk 5) I put 2 dishes of boiling water in the bottom of the oven to create a combo oven effect which assists the cooking). Drain your fruit in a sieve.
- Make your bun glaze by bringing the ingredients up to the boil then allow to simmer for 5+ minutes until it thickens slightly. Then set to one side.
- Once your dough has doubled in size again, remove it from the bowl and put it onto a well dusted worktop and knead it into a ball.
- Using a rolling pin roll out your dough into a rectangular shape to about 1cm thick all over.
- Evenly sprinkle your soaked fruit over your dough mix leaving about 1 inch on the top edge.
- Roll the dough like a sausage up to the end, brush it with milk and finish the seal.
- Cut the roll into 1 inch sections and turn them on the side to expose the fruit, ensuring you shape them into rounds.
- Place the little buns on a baking tray (I put mine into a round shape like Chelsea buns), put half a glacé Cherry in the middle and cover with cling film and allow to prove in a warm place. I used my grill top as the oven had warmed it up nicely.
- Once the dough has doubled in size pop them into the oven for about 15 minutes until they have gone golden brown.
- Remove from the oven and immediately brush your buns with the glaze you made earlier.
- Place the buns onto a cooling rack. Once cool, sprinkle a little castor sugar to dust the tops, they can then be iced to finish, that’s it, they are ready to eat, as ever, enjoy.
You could make the buns in advance then ice and fill them just before serving. Add the beaten egg, blood orange zest and butter, and mix to a sticky dough. One of their favourites is iced buns. We've been making iced buns, or 'icing buns' as Amy, my littlest, called them for years. No matter how little their fingers are, children can get involved with the whole process from kneading to shaping and then of course the fun part which is decorating.
So that’s going to wrap this up with this special food sticky iced buns recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
