Landscape (UK)

Lemon iced buns

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Makes 8

375ml whole milk, plus extra for brushing 50g unsalted butter, plus extra for greasing 500g strong flour, plus extra for dusting

80g caster sugar pinch of sea salt zest and juice of 1 lemon 7g fast action dried yeast 1 egg

150g icing sugar airtight wrap large, deep oven tin

In a large saucepan, combine the milk and butter, and simmer for 2-3 mins until just warm. In a large mixing bowl, mix together the flour, caster sugar, sea salt and lemon zest. Make a well in the middle of the ingredient­s with a wooden spoon, then tip in the yeast.

Whisk the egg into the warm milk, then pour it into the dry ingredient­s and stir until completely incorporat­ed. Knead with one hand for 4-5 mins until the dough is smooth, then transfer to a clean, large bowl and cover with an airtight wrap. Let stand to prove for 1 hr until doubled in size.

Grease the oven tin liberally with butter. Dust a clean work surface with flour and knead the dough for 2 mins. Divide the dough in half, then divide each in half again, so there are 4 pieces of dough. Divide each piece in half again to make 8. Roll each piece into a ball and position within the prepared oven tin. Cover the tin with a clean tea towel and leave to rise for 30 mins.

Preheat the oven to 180°C/160°C fan/gas mark 4 and brush the top of the buns with milk. Bake the buns for 25-30 mins until risen and golden. Allow to cool.

In a bowl, mix together the lemon juice with the icing sugar until smooth, then pour the icing over the buns. Allow to set, then tear the rolls apart to serve.

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