A BAKERY SHOP CLASSIC AND ONE OF MY PERSONAL FAVOURITES!
A STICKY AND SIMPLE CURRANT ICED BUN WHICH IS DELICIOUS AND SUPER EASY TO MAKE
INGREDIENTS
MAKES 8 ICED BUNS
260ML MILK
7G DRIED YEAST
85G SOFT BUTTER
1 EGG
50G CASTER SUGAR
200G ICING SUGAR
480G STRONG BREAD FLOUR (PLUS EXTRA)
GLAZED CHERRIES
HANDFUL CURRANTS
RECIPE
FIRST
WARM THE MILK IN THE MICROWAVE FOR 1 MINUTE
THEN
ADD IN THE DRIED YEAST AND MIX WELL, SET ASIDE FOR 5 MINUTES
NOW
ADD IN THE SUGAR AND MIX
THEN IN A BOWL
POUR IN THE MILK AND ADD IN THE BUTTER, FLOUR, EGG AND CURRANTS AND MIX WELL TO FORM A STICKY DOUGH
NOW
SPRINKLE A WORKTOP WITH FLOUR AND KNEAD THE DOUGH FOR 5 MINUTES, ADD MORE FLOUR A LITTLE AT A TIME IF IT’S REALLY STICKY UNTIL IT BECOMES A MORE SMOOTH BALL
ADD THE DOUGH TO THE BOWL AND COVER WITH CLING FILM – LEAVE TO RISE FOR 1 HOUR UNTIL DOUBLE IN SIZE
ONCE DOUBLED
LINE A BAKING TRAY WITH BAKING PAPER. TIP OUT THE DOUGH ONTO A FLOURED SURFACE AND CUT INTO 8. ROLL THEM INTO BALL SHAPES VERY CAREFULLY AND PLACE THEM ON THE TRAY – CLOSE TOGETHER BUT NOT TOUCHING.
LEAVE TO RISE FOR A SECOND PROVE FOR 30-45 MINUTES
PREHEAT THE OVEN TO 170°FAN
ONCE THE SECOND PROVE HAS RISEN
BAKE ON 170° FOR 15-20 MINUTES UNTIL GOLDEN BROWN ON TOP
WHEN COOL
MIX ICING SUGAR WITH WATER TO A THICK YET POURABLE PASTE AND POUR ONTO THE BUNS- ADD THE CHERRIES AND ALLOW TO SET
ENJOY
TUDDENHAMS KITCHEN 
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