Whitby lemon buns

Whitby lemon buns are similar to Iced Fingers, but are usually square. The icing will harden, so for a softer version, add 1 tsp of water. 15g dried yeast 250ml lukewarm whole milk 500g plain flour ½ tsp baking powder 60g demerara sugar 100g butter

Makes 12 buns For the buns: For the glaze:

200g icing sugar 35ml lemon juice

1 Add the yeast to the milk and stir to gently activate. Meanwhile, in a bowl or electric mixer fitted with a dough hook, combine the flour, baking powder and sugar, then add the butter on top. Pour in half of the yeast mix and knead. When fully absorbed, add the rest of the yeast mix, along with the eggs, and knead for 5 mins more. Leave to stand for a few mins.

2 Add the salt, lemon zest and raisins and knead for 10 mins more, or until it’s formed a smooth, elastic dough.

3 Cover and set aside for 1 hr. Line a 39x27cm tin with baking parchment. 4 Divide the dough into 12 equal parts. Take each piece and lightly flatten, pulling in the outer parts like a purse and squeezing together.

Turn over and place in the baking tin.

5 Cover with a cotton cloth, then wrap in a plastic bag. Rest for 1 hr, or until doubled in size. Preheat the oven to 210C/Fan 190C/Gas 6.

6 Bake for 8–10 mins, or until golden. Allow to cool, then make the glaze by mixing the icing sugar with the lemon juice and using to top each bun. Cook’s note: You can freeze these buns before icing: thaw and revive in a hot oven before adding the icing.