- Elderflower Iced Buns.jpg (79.96 KiB) Viewed 7 times
Takes: 50 minutes (plus proving, cooling and setting time)
Serves: 15 (makes)
No nutritional information available.
Ingredients
- 240g strong white flour, plus extra for dusting
- 240g plain flour
- 7g fast-acting dried yeast
- Pinch of sea salt
- 60g butter, softened
- 3 tbsp sugar
- 95ml milk, warmed
- 1 egg
- 6 tbsp elderflower cordial, or lemon cordial if preferred
- 250g icing sugar
Method
1. Line a 40cm x 30cm oven tin with baking paper. Combine both the flours in a large mixing bowl. Mix in the yeast and salt. Make a well in the centre.
2. In a jug, combine the butter, sugar, milk, egg and 2 tbsp of the elderflower coridal. Pour into the dry mixture, then using a wooden spoon in a figure-of-eight-motion. Gradually mix in 200ml lukewarm water until a very soft dough forms.
3. Knead the dough on a surface dusted with flour for 10 minutes, then transfer to a clean, large bowl. Cover with cling film and leave for 1½ hours or until doubled in size.
4. Knock the air out of the dough with your fist, then knead for 1 minute on a clean surface dusted with flour. Cut the dough into 15 equal pieces, then roll into sausage shapes, approximately 10cm long. Place in the tin in three rows of 5 buns, so the sides of the dough are nearly touching. Cover loosely with cling film and leave to stand for 1 hour.
5. Preheat oven to 200°C/Fan 180°C/Gas Mark 6. Bake the buns for 12 - 15 minutes or until fluffy and golden. Allow to cool within the tin, then separate the buns and place on a wire rack.
6. In a bowl, mix together the icing sugar and the remaining elderflower cordial. Spoon the icing sugar over the buns and allow to set before serving.
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