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How to make iced buns

Iced buns: a retro bake that’s just the right mix of sweet and savoury. With a little bit of help, older kids will love owning this baking project – just make sure they remember to share the finished product!

  1. Mix the flour

    Mix together the flour, salt, sugar and yeast in a large bowl. Make a well in the centre and set aside. With adult supervision, put the milk and butter in a small pan and warm over a low heat until the butter has just melted and the milk is steaming. Pour into the well in the flour, then add the egg. Stir until a wet dough forms.

    Mix the flour
  2. Knead the dough

    Dust a surface with flour and knead the dough for 10 mins. If it’s too sticky, add extra flour, a little at a time (adding up to 50g). When it’s ready, it should feel elastic, smooth and no longer sticky. Clean and lightly oil the bowl, then put the dough in. Cover with clingfilm and leave in a warm place to rise for about 1 hr or until doubled in volume. Knock the air out of the dough using your fist, then divide it into 15 pieces (each weighing about 60g). Dust the work surface with flour, roll each piece of dough into a ball, then into a fat sausage shape about 10cm long.

    Knead the dough
  3. Bake the buns

    Oil a large baking tray and place the dough on it in rows, leaving a 2cm gap between each piece. Lightly oil a piece of clingfilm and lay it over the buns. Allow to rise in a warm place for 30-45 mins until puffed up and just touching. Preheat the oven to gas 6, 200°C, fan 180°C. Bake for 10 mins or until lightly golden (an adult should take things in and out of the oven). When cool enough to handle, move to a wire rack and allow to cool completely. Gently pull the buns apart.

    Bake the buns
  4. Ice the buns

    Divide the icing sugar between 3 wide, lipped bowls, then add 1 tbsp water and a couple of drops of a different food colour gel to each and mix until smooth (a little gel goes a very long way, so just start with small amount). Dip 5 buns into each bowl to just cover the tops with icing, scraping any excess off on the side of the bowl. 

    Ice the buns
  5. Sprinkle

    Return to the tray and scatter over the sprinkles. Allow to set for 15 mins or until the icing is just hard. Will keep in an airtight container for up to 2 days but are best eaten the day they are iced.

  6. Ingredients

    We've prepared a simple shopping list so you can easily get all you need to make these iced buns. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    500g strong white bread flour, plus extra for dusting
    1 tsp salt
    50g caster sugar
    7g sachet dried yeast
    300ml semi-skimmed milk
    40g unsalted butter, cubed
    1 large egg, lightly beaten
    vegetable oil, for greasing

    For the icing
    240g icing sugar pink, yellow and orange food colour gel (swap the pink for blue or green to make vegetarian)
    1½ tbsp sprinkles

    Makes 15 buns

    Each serving contains

    • Energy

    • Fat

      4g 5%
    • Saturates

      2g 9%
    • Sugars

      20g 23%
    • Salt

      0.5g 11%

    of the reference intake
    Carbohydrate 47.1g Protein 5.3g Fibre 1.2g