Yorkshire Iced Buns

Yorkshire Iced Buns were a firm favourite in our shops over the past 50 years or so and although not unique to Yorkshire they have long been associated with the area. You can still find them in many high street bakers in the small town and villages of East and West Yorkshire. This is my recipe from my college days and the one use during my working life, the only change I made is to the type of yeast. In the old days we always used fresh bakers yeast, however, with the advent of new fast action yeasts the bread making process has become so much easier. Traditionally eaten just split and buttered, but you can add a little jam of your choice if you wish.

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3 from 2 votes

Iced Buns

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12

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Prep Time1 hour hr 30 minutes mins

Cook Time10 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Bread

Cuisine: British

Author: :Mr. Paul

Ingredients

Metric - US Customary

• For the Dough
• ents
• 500 g bread flour
• Half a teaspoon of salt
• 40 g caster sugar
• 40 g unsalted butter cold
• 2 eggs lightly beaten
• 14 g instant yeast
• 200 ml warm milk
• For the Topping
• 300 g icing sugar sift
• 4 tablespoons cold water

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• Heat the oven to 210°C/190°C fan/415°F/Gas 7.
• To make the dough, place all the dry ingredients into the bowl of the stand mixer fitted with a dough hook attachment.
• Add about 3/4 of the milk, beaten egg, softened butter and then mix until the dough comes together.
• Slowly add the remaining milk to form a sticky dough. Mix on a high speed for 7 - 8 minutes until the dough is smooth and elastic. Using a dough scraper, place the dough in an oiled bowl and leave to prove for 45 minutes or until just doubled in size.
• Turn the dough out onto a lightly floured surface and knock the air out of the dough. Then knead for a further 2 minutes by hand until smooth. Divide the dough into 12 pieces, then roll into balls and shape into fingers about 12-13cm long. Place the dough fingers in a line on an oiled baking sheet, leaving a space between so that they just touch each other when risen. Place the tray in a large greased plastic bag or cover with oiled plastic sheet and set aside in a warm place for 30 minutes.
• Once the buns have risen, bake for 10 minutes or until the tops are a nice golden colour.
• To make the icing, sift the icing sugar into a bowl and gradually add the cold water to make a thick, smooth spreadable paste
• Dip the top of each bun into the icing and smooth off any excess and place on a wire rack to set.

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Category: Baking, Breads & Doughs, British, Cuisine, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From