Lemon iced buns

Iced buns are classic British bakery treats, with sweet, soft, pillowy dough filled with whipped cream. I’ve added lemon curd to the filling, which lends a little zing to the bake and prevents it from being overly rich or sweet, but you could use jam or your favourite toast topping instead.

MAKES 12 buns PREP 20 mins plus at least 1 hr 15 mins proving, 1 hr cooling and setting

COOK 20 mins EASY V

60g softened butter, plus

extra for the tin

600g strong bread lour 1 tbsp fast-action dried yeast 60g caster sugar 300ml milk

1 egg, lightly beaten

For the illing

300ml double cream 30g icing sugar

2 lemons, zested (optional) 250g lemon curd

For the icing

200g icing sugar

1 tbsp lemon juice, plus 2 tsp

1 Butter a 23 x 33cm tin and line the base with baking parchment. Tip the bread flour, yeast, sugar, 60g butter, milk, egg and 11/2 tsp salt into a bowl, and stir until combined to create a rough, shaggy dough.

2 Tip the dough out onto a work surface and knead for 10 mins until it’s less sticky and smooth. Return to the bowl, cover and leave to prove in a warm place for 30 mins.

3 Tip the dough out onto a work surface and flatten into a disc. Cut into 12 equal portions, weighing for accuracy, if you like (each piece should be about 90g). Cover with a clean tea towel to prevent the dough pieces from drying out.

4 Working with one piece of dough at a time, stretch the edge of the dough into a point, then pull it into the centre. Repeat this all around the edge, then pinch all the folds together underneath to make a tight, round bun. Flip over so the seam is on the bottom. Cup your hand over the bun, press down gently and roll your hand around over the bun to create a smoother, rounder shape. Put this in the tin, then repeat with the remaining dough pieces, filling the tin with four rows of three buns each. Cover with a clean tea towel and leave to prove in a warm place for 45 mins1 hr 30 mins until the buns have doubled in size and are touching each another and jiggly when the tin is gently shaken. Heat the oven to 190C/170C fan/gas 5 and bake the proved buns for 20 mins until evenly golden all over. Leave to cool completely in the tin, about 1 hr.

5 Meanwhile, make the filling by whisking the cream with the icing sugar and lemon zest (if using) to soft peaks. Tear the buns apart from one another, then split them. Spread a spoonful of the lemon curd over the base of each bun, then spread over a thick layer of the cream and sandwich with the bun tops. For the icing, mix the icing sugar with the lemon juice until you have a thick, drizzly consistency. Spoon this over the buns, allowing it to drip over the edges. Leave to set for 30 mins before serving. Will keep chilled for up to two days. Bring to room temperature before serving.

PER SERVING 523 kcals • fat 20g • saturates 12g • carbs 75g • sugars 36g • ibre 2g • protein 9g • salt 0.9g