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Iced Buns with Sprinkles

Iced Buns

Prep Time 30 minutes
Cook Time 10 minutes
Inactive Time 1 hour 40 minutes
Total Time 2 hours 20 minutes
Servings 12


  • 4 cups all-purpose flour
  • ¼ cup granulated sugar
  • 3 TBS unsalted butter
  • 2 eggs
  • 14 g instant fast-acting yeast 2 packets
  • 2 tsp salt
  • 5 oz warmed milk
  • ½ cup water at room temperature
  • cup powdered sugar


  • Begin by making the dough. Place the flour, caster sugar, butter, eggs, yeast, salt and milk into a large bowl. Add about half of the water and slowly mix everything together with your hands.
  • Add the remaining water slowly to make a soft dough. It will be sticky at this stage but it will become smooth as you knead it.
  • Turn the dough out onto a lightly floured work surface and knead for about 15 minutes, or until smooth and elastic.
  • Place the dough back into the bowl, cover with a damp tea towel and leave it to rise in a warm place for 1 hour or until doubled in size.
  • Divide the dough into 12 pieces. I do this but cutting it in half, then each half in half and so on until you have 12 pieces.
  • Roll each piece into a ball, flatten slightly and then roll the edges over into the middle with your fingers.
  • Flatten again slightly and then gently stretch each piece into a finger shape about 5 inches long.
  • Grease a baking tray lightly with butter or baking paper and place the dough fingers on top. Remember to leave enough space for them to double in size.
  • Set them aside in a warm place for 40 minutes and preheat an oven to 425 degrees F.
  • Bake the buns for about 10 minutes, then remove from the oven and leave to cool.
  • When they are completely cool, make the icing. Sift the icing sugar in a large bowl and gradually stir in about 5 teaspoons of cold water to form a smooth, thick paste – it should be thick enough so it won’t slide off the bun but not so thick that you need to use a knife to spread it.
  • Dip the top side of each bun in the icing to evenly coat and arrange across a tray. Working quickly before the icing dries, decorate the iced tops with your chosen sweets and garnishes.


From: Great British Chefs, with conversions to U.S. ingredients names, measurements and temperatures by me