Boston Bun Pink Icing Recipes
ALL-NATURAL PINK FROSTING!
This is a great way to make your Valentine's Day baking more colorful without the added harsh ingredients! And it adds an extra-brilliant flavor to complement a chocolate-based cake or vanilla! Voila! You have a deliciously colorful icing without the added chemicals or harsh ingredients! For different colors try blueberries, avocado, raspberries, blackberries, or anything really!
Provided by AlyPurdue
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Beat confectioners' sugar, butter, strawberry puree, and vanilla extract together in the bowl of a stand mixer or using a hand-held mixer, gradually increasing speed to reach high, until smooth.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 28.4 g, Cholesterol 15.3 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.7 g, Sodium 41.2 mg, Sugar 27.8 g
FINGER BUNS (WITH ICING !)
Something I cound not find anywhere! Its an Australian bun and they are so yummy. Cut in half, spread butter or marg and enjoy!
Provided by Caithi Romeo
Categories Breads
Time 1h35m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 220°C/425°F.
- Grease a small baking tray.
- In a large bowl add flour and salt, then sprinkle over the easy blend yeast.
- In a saucepan, heat butter, milk and sugar together until the butter has melted and the milk is just warm.
- Stir milk mixture into the flour and beat well until smooth.
- Knead onto a lightly floured surface for 5 minutes.
- Then place in an oiled bowl covered with oiled cling film and leave to prove for 1 hour or double in size.
- Turn out dough and divide into 12-14 pieces.
- Knead into long even finger shapes and leave to prove for 20 minutes in a warm place or until well risen and puffy.
- Bake in the oven for 15-20 minutes or until well risen and golden brown.
- Make up the thick icing and coat the tops of the fingers in pretty colours.
- ENJOY!
Nutrition Facts : Calories 269.4, Fat 4.1, SaturatedFat 2.4, Cholesterol 10.6, Sodium 201.3, Carbohydrate 53.1, Fiber 1.2, Sugar 21.1, Protein 5
BOSTON BUN & PINK ICING
When I was a little girl this was my favorite but it was many years later that I discovered that it was made with potato. But don't be put off it really is yummy. I haven't actually made this recipe but will do now that I have found it again.
Provided by Aussie mum 2_2
Categories Breads
Time 45m
Yield 2 Buns, 16 serving(s)
Number Of Ingredients 10
Steps:
- Beat together potato & sugar.
- Add mixed fruit, milk & flour and mix thoroughly.
- Pour into 2 buttered 20cm (8in) round sandwich tins and bake in oven at 180 C (350 F)for 20-25 minutes.
- Allow to cool.
- Ice with pink glace icing,sprinkle with coconut and serve buttered.
- Pink Glace Icing:.
- Place the sugar in a bowl and stirring constantly, add enough liquid to make a creamy consistency.
- Add a drop of coloring at a time until the desired color is achieved.
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AUSTRALIAN BOSTON BUN • ROAMINGTASTE.COM
From roamingtaste.com
Reviews 1Calories 309 per servingCategory Breads
- Place the mashed potato (must be fine, sieve if necessary) into a bowl and combine with the sugar until well mixed.
- In a separate bowl, sift the flour, baking powder and salt. Add to the potato mixture along with the milk and sultanas.
BOSTON BUN (RAISIN BRIOCHE BUN WITH COCONUT ICING ...
From cloudykitchen.com
Servings 6-8Estimated Reading Time 7 mins
- BREAD DOUGH Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy. In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine. Add the milk mixture, egg, butter and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 10 minutes, until the dough is soft and smooth. Add the raisins and mix for a minute or so to combine. Turn the dough out onto a work surface, and finish kneading the raisins in by hand. Shape the dough into a ball, and then place into a lightly buttered bowl (I use my stand mixer bowl to save dishes), cover with plastic wrap, and place in a warm spot until doubled in size, approximately an hour.
- Turn out the dough onto a very lightly floured work surface, and knock back the dough. Grease an 8 inch ring, such as the ring from a spring form cake pan, and place onto a sheet pan lined with parchment paper. Pat the dough into a disc, and place inside the ring on the baking sheet. Gently pat the dough to the edges of the ring, making a flat disc. Cover with plastic wrap and rise in a warm spot for 45 minutes to an hour, until puffy. In the last 20 minutes of rising, preheat the oven to 350°f / 180°c. Brush the surface of the bun with egg wash. Bake for 30 to 35 minutes, or until the surface of the bun is golden brown, and an internal temperature measures 200°f / 95°c. The bun should sound hollow when you tap the bottom. Remove from the oven, let cool 10 minutes, then remove from the ring and place on a wire rack. Allow to cool Completely.
- ICING AND ASSEMBLY In the bowl of a stand mixer fitted with the paddle attachment, whip the butter, vanilla bean paste and salt until pale and creamy. Sift in the powdered sugar, and mix on medium speed until well combined. If needed, add milk a tablespoon at a time, until the frosting is light and fluffy, and a spreadable consistency. Spread the icing on the cooled bun, then cover generously with dessicated coconut. Slice and serve with butter if desired. Best eaten on the day it is made, but leftovers can keep in an airtight container at room temperature.
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From foodtolove.co.nz
Cuisine Modern New ZealandCategory Afternoon Tea, Morning TeaServings 6Total Time 55 mins
- Whisk milk, yeast and 30g sugar in a bowl to combine, then set aside in a warm place until foamy (3-4 minutes).
- Combine flour, sultanas, zests, vanilla, remaining sugar and salt in a large bowl, then make a well in the centre. Add yeast mixture, butter and egg, and stir to form a soft dough.
- Turn out dough onto a lightly floured surface and knead until smooth (4-5 minutes). Place dough in a lightly buttered bowl, cover and stand in a warm place until doubled in size (40-50 minutes).
- Knock back dough on a lightly floured surface, form into a 24cm round and place on a baking tray lined with baking paper. Cover loosely with a tea towel and stand until risen by half (30-40 minutes).
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Servings 4-6Category Dessert, Morning Tea, Afternoon TeaAuthor Emma KnowlesTotal Time 55 mins
- Whisk milk, yeast and 30gm sugar in a bowl to combine, then set aside in a warm place until foamy (3-4 minutes). Combine flour, sultanas, rinds, vanilla, remaining sugar and 1 tsp salt in a large bowl, then make a well in the centre. Add yeast mixture, butter and egg, and stir to form a soft dough. Turn out onto a lightly floured surface and knead until smooth (4-5 minutes). Place dough in a lightly buttered bowl, cover and stand in a warm place until doubled in size (40-50 minutes).
- Knock back dough on a lightly floured surface, form into a 24cm round and place on a baking tray lined with baking paper. Cover loosely with a tea towel and stand until risen by half (30-40 minutes).
- Preheat oven to 180C. Brush top of bun with eggwash and bake until golden and cooked through (15-20 minutes; bun should sound hollow when tapped). Cool completely on a wire rack.
- For vanilla-coconut frosting, beat icing sugar, butter, vanilla and 2 tbsp hot water in a bowl until thick and pale (2-3 minutes), spread over cooled bun, scatter with coconut and serve.
EASY BOSTON BUN | FOOD TO LOVE
From foodtolove.co.nz
Cuisine AustralianCategory DessertServings 6Total Time 40 mins
- Sift flours, soda and salt together into a large bowl. Stir through dried fruits and sugar. Make a well in the centre. Pour in buttermilk and mix quickly to a soft, sticky dough.
- Bake 25-30 minutes, until bun sounds hollow when tapped. If browning too quickly, cover with foil. Cool on tray 15 minutes. Place on a wire rack to cool completely.
BOSTON BUN - NZ HERALD
From nzherald.co.nz
Estimated Reading Time 1 minTotal Time 30 mins
- Preheat the oven to 180°C. Grease and flour two shallow round 20 cm sponge tins. Ensure the potato is cold and smooth - push it through a sieve if needed.
- Sift the flour, baking powder and salt together. Beat the mashed potato and sugar in a bowl until smooth, then add the sifted ingredients, the milk and the fruit. Divide mixture between the tins and smooth the tops.
- Bake for 30 minutes, rotating the tins after 20 minutes. When the buns are golden brown and springy to the touch, remove from the oven, wait a few minutes and then turn them out onto a rack. Ice the tops while they are slightly warm - not hot.
- Cream the butter, sifted icing sugar and warm milk and beat until soft. Colour it pale pink if you wish, spread it thickly on the tops of the buns, then press lots of desiccated coconut into it. Serve cut into slices with butter for spreading.
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