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Iced buns recipe

Iced buns recipe

3 ratings

Recipe developer Jacob Taylor says: "I’m the sort of person who, when spending time with friends, makes and brings food, especially baked goods. Iced buns are perfect for this – they’re a true tear ’n’ share treat! Not only are they a nostalgic bake for me, but everyone loves them." See method

  • Serves 12
  • 40 mins plus proving
  • 309 calories / serving
  • Freezable
  • Vegetarian


  • 500g strong white bread flour, plus extra for dusting
  • 7g sachet (or 2½ tsp) fast-action yeast
  • 50g caster sugar
  • 50g unsalted butter, softened
  • 1 medium egg
  • 195ml milk
  • vegetable oil, for greasing
  • 250g icing sugar
  • pink, yellow and orange food colouring gels
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    3g 14%
  • Sugars

    27g 30%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 57.4g Protein 6.6g Fibre 1.5g



  1. Put the flour, yeast, sugar and butter in a large mixing bowl with the egg, 140ml tap water and 160ml milk. Use a spatula to mix, then use your hands once the dough starts coming together. Tip out onto a work surface and knead for 10 mins until smooth – if it sticks, add a little oil, but avoid adding more fl our. Alternatively, knead with an electric mixer using a dough hook for up to 10 mins or until the dough stops sticking to the bowl.
  2. Clean and lightly grease the bowl, then return the dough to it. Cover with a damp tea towel and set aside for 1½-2 hrs until doubled in size. Meanwhile, double-line a large baking sheet with baking paper.
  3. Punch the air out of the dough, then tip onto a lightly fl oured surface and divide into 12 pieces with a sharp knife. Dust your hands with fl our and cup them around a piece of dough on the worktop. Draw one hand towards you while you push the other away, to turn the dough and smooth its top. Repeat until you have a smooth round of dough.
  4. Roll the round of dough between your hands to make a sausage shape 8-10cm long and 2-3cm wide. Transfer to the lined baking sheet and repeat with the remaining dough; space them about 2cm apart on the sheet.
  5. Gently cover the buns with a lightly greased piece of clingfi lm, then leave to prove for 30 mins-1 hr or until doubled in size. They should be almost touching each other. Preheat the oven to gas 7, 210°C, fan 190°C.
  6. Remove the clingfi lm and bake on the middle shelf for 10 mins or until golden. Transfer to a wire rack to cool completely.
  7. Mix the icing sugar in a bowl with 25-35ml milk to make a smooth, spreadable icing (you can add a little more milk if you want more of a glaze). Divide between bowls and add food colouring as desired. Spread a small dollop of icing over the top of each bun with the back of a spoon – it should smooth out as it settles. Drizzle with a second colour, then leave to set. The buns are best eaten on the day they’re made but will keep for up to 2 days in an airtight container.

Tip: Make the dough up to the start of step 2, then transfer to the fridge to slowprove overnight. Continue the recipe the next day.

See more Baking recipes

Freezing and defrosting guidelines

Freeze un-iced. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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