Easy Iced Buns Recipes

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EASY QUICK BUNS



Easy Quick Buns image

These are super easy, super quick buns. I get requests to take them everywhere we go. They are great for those last minute dinner guests, or a nice surprise for breakfast. They freeze well, and make excellent toast. This recipe is a combo of my grandmothers recipe and a few others, all tweaked to make a fast, easy, soft, fluffy bun.

Provided by Toffiffeezz

Categories     Yeast Breads

Time 1h15m

Yield 12-15 Buns, 12-15 serving(s)

Number Of Ingredients 7

4 1/2 cups flour
4 1/2 teaspoons dry yeast (2 8g packages)
1 cup milk
3/4 cup water
1/2 cup butter or 1/2 cup oil
1/3-1/2 cup white sugar
1/2 teaspoon salt

Steps:

  • Mix 2 C flour& yeast in a large bowl.
  • In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
  • Add all at once to flour mixture and beat till smooth. (Approx 2 mins in a Kitchenaid stand mixer).
  • Mix in enough flour to make a soft dough (2 - 2 1/2 Cups).
  • Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 15 minutes.
  • Shape dough into 12-15 small balls and place on greased baking sheet to rise until doubled in size. (approx 45 Mins).
  • Bake in preheated 400 degree oven 12-15 minutes.

Nutrition Facts : Calories 243.8, Fat 5.1, SaturatedFat 1.3, Cholesterol 2.9, Sodium 153.5, Carbohydrate 42.9, Fiber 1.7, Sugar 5.7, Protein 6.2

ICED FINGER BUNS



Iced Finger Buns image

Soft and fluffy Iced Finger Buns (or Iced Buns), a classic Australian bakery treat! Easy recipe with step-by-step photos.

Provided by Thanh | Eat, Little Bird

Categories     Bread

Time 3h30m

Number Of Ingredients 13

600 g (4 cups) strong white bread flour
110 g (1/2 cup) caster sugar
1 teaspoon fine salt
14 g (4 teaspoons) instant dried yeast (see Kitchen Notes below)
375 ml (1 1/2 cups) milk, warmed to 37°C (98°F)
60 g (4 tablespoons) butter, softened
40 g (1/4 cup) sultanas or raisins (or more, to taste)
1 egg, lightly beaten
1 tablespoon milk
320 g (2 cups) icing sugar (powdered sugar)
1-2 tablespoons milk
pink food colouring (optional)
dessicated coconut

Steps:

  • Measure the flour, sugar, salt and yeast into the bowl of an electric stand mixer.
  • Lightly mix the ingredients together using the dough hook.
  • Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough.
  • Add the butter, one tablespoon at a time. Once the butter has been fully incorporated into the dough, add the next tablespoon of butter.
  • Once all of the butter has been added, continue kneading the dough on medium speed for about 15 to 20 minutes.
  • The dough is ready when it is soft and smooth, and also slightly elastic in texture when you try to stretch it. If you poke the dough softly, it should bounce back right away.
  • Lightly oil a large mixing bowl.
  • Place the dough inside the bowl.
  • Cover the dough with a clean tea towel, cling film, or a reusable bowl cover.
  • Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).
  • Once the dough has doubled in size, punch back the dough to release all of the air.
  • Gently knead the dough a few times, and then knead in all of the raisins.
  • Portion your dough into 16 equal pieces. If you have some kitchen scales, weigh the dough and then divide this number by 16. This will be the weight of each bun dough.
  • Lightly grease two rectangular pans measuring 17 cm x 27 cm (7 inch x 11 inch) or similar.
  • Gently knead each ball of dough, and then roll the dough into a small log which is a bit shorter than the short length of the pan you are using. So if your pan is 17 cm (7 inches), aim to make your buns about 13 cm (5 inches) long.
  • Place 8 pieces of dough into each pan.
  • Cover the pans with a clean tea towel, and place the pans somewhere warm for about 30 minutes, or until the buns have risen and puffed up slightly.
  • Preheat the oven to 220°C (428°F) (without fan).
  • Make the egg wash by lightly whisking together the egg and milk.
  • Brush the buns with some egg wash.
  • Bake for about 25 minutes, or until the buns are lightly golden. Check the buns at about 10 minutes, and if they are browning too quickly, cover them with a loose sheet of foil for the rest of the baking time. The buns are cooked if an internal thermometer reads 85°C (185°F).
  • Gently remove the buns (intact) to a wire rack, and leave them to cool completely.
  • Whisk in just enough milk to the icing sugar (powdered sugar) until you have a thick but spreadable consistency.
  • If you like, add some pink food colouring. Start by adding just a drop and keep adding more until you have the colour you want.
  • Leave the buns on a wire rack, but place a sheet of baking paper under the wire rack for easy cleaning.
  • Use a small palette knife to spread the icing all over the (unseparated) buns.
  • Sprinkle generously with dessicated coconut.
  • Leave the buns for about 20 minutes to set before serving.

EASY ICED BUNS



Easy iced buns image

Kids will love these old fashioned iced buns, get them to help you decorate them too!

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 45m

Yield Makes 20

Number Of Ingredients 5

500g white bread mix (we used Wright's)
100g caster sugar
1 egg
350g icing sugar
sprinkles (plus food colouring, if you like)

Steps:

  • Pulse together the bread mix and sugar in a food processor or table-top mixer. While the motor is running, add the egg and about 250-300ml lukewarm water, until a soft dough is formed. Knead on a lightly floured surface until smooth, about 5-10 mins. Leave in an oiled bowl, covered with oiled cling film, in a warm place until doubled in size - about 1 hr.
  • Knock back dough by squashing with your fist, and divide into 20 even-sized pieces - keep covered with a clean tea towel so they don't dry out. Shape each into a sausage and place on an oiled baking tray. Cover with oiled cling film and rise until doubled in size again.
  • Heat oven to 200C/180C fan/gas 6. Remove film and cook buns on top shelf for 8-10 mins, until golden. Cool on a wire rack. To decorate, mix icing sugar with a little water until stiff but spreadable - add food colouring, if you like. Dip in the top of each bun and scatter with sprinkles.

Nutrition Facts : Calories 183 calories, Fat 1 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.46 milligram of sodium

ICED FINGERS



Iced fingers image

Paul Hollywood's sticky iced fingers make wonderfully wicked tea time treats. You could make the buns in advance then ice and fill them just before serving.

Provided by Paul Hollywood

Categories     Cakes and baking

Yield Makes 12 buns

Number Of Ingredients 13

500g/1lb 2oz strong white flour
50g/1¾oz caster sugar
40g/1½oz unsalted butter, softened
2 free-range eggs
2 x 7g/¼oz sachets instant yeast
2 tsp salt
150ml/5fl oz warm milk
140ml/4½fl oz water
200g/7oz icing sugar
5 tsp cold water
200ml/7fl oz whipping cream
100g/4oz strawberry jam
icing sugar, for dusting

Steps:

  • Preheat the oven to 220C/425F/Gas 7.
  • To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl for four minutes.
  • Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour.
  • Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape into fingers about 13cm/5in long.
  • Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes. They should just touch each other when they've risen. Bake in the oven for 10 minutes then set them aside to cool.
  • For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste.
  • Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack.
  • Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the strawberry jam into another piping bag.
  • Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam. Dust the iced fingers with icing sugar and serve.

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