Iced London Buns
A fairly forgotten treat, these teatime buns are fragrant with orange and caraway and delicious any time. Don’t be scared of the caraway in this recipe – it really does work.
|300g||strong white bread flour, plus extra for dusting|
|1 tsp||fine sea salt|
|50g||chopped candied peel|
|zest of 1 orange|
|1½ tsp||caraway seeds|
|10g||fresh yeast, crumbled|
|75g||softened unsalted butter|
|1||egg, beaten, to glaze|
|For the icing:|
You will need an electric mixer.
Line a baking tray with baking paper: Put the flour; salt, sugar; peel, orange zest and caraway seeds into the bowl of an electric mixer Put I50g of water into a bowl or jug and add the yeast. When it has dissolved, add to the flour; then mix on a medium speed for 8 minutes, or until the mixture starts coming away from the sides. Turn off the mixer and let the dough rest for 5 minutes.
Start the mixer up again on a medium speed and slowly add the butter a teaspoon at a time, only adding the next piece once the previous butter is completely incorporated. Once all the butter is in, mix on high speed for I minute. Cover the bowl with clingfilm and let it rest for 10 minutes. Divide the dough into 12 pieces and roll them into fat sausage shapes about 8-9cm in length. Place them on the prepared baking tray, cover lightly and leave for about 1½ hours, until doubled in size.
Preheat the oven to 200°C/fan I80°C/gas 6. Eggwash the buns and bake for about 10 -12 minutes, or until golden brown.
To make the icing, put the glucose and lemon juice into a heatproof bowl and place over a pan of simmering water to gently melt the glucose. Sift in the icing sugar and whisk together until smooth, removing the bowl when the icing starts to warm up. Pour the icing into a piping bag and leave for a few minutes.
Once the buns are cold, pipe the icing on top, along the centre of each bun.
Suitable for freezing (un-iced)
Prep time: 25 minutes
Proving time: 1 hour 45 minutes
Cook time: 12 minutes