Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sticky iced buns. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Sticky iced buns make a simple but satisfying sweet treat and are surprisingly simple to make at home. Make this iced finger recipe with kids, then serve them with an indulgent mug of hot chocolate. And, if you like a retro sweet, you'll love our retro puddings collection. To make the dough, place all the dry ingredients into the bowl of the stand mixer fitted with a dough hook attachment.
Sticky Iced Buns is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Sticky Iced Buns is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook sticky iced buns using 27 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Sticky Iced Buns:
- Make ready 2 mugs any dried Fruit
- Take 2 Earl Grey Teabags
- Prepare 2 Dessert Spoons Caster Sugar
- Prepare 1 Teaspoon Mixed Spice
- Prepare 1 Pint Boiling Water
- Prepare 2 Teaspoons Vanilla Essence or (I used Vanilla Paste)
- Take The Yeast Mix
- Make ready 1/2 pint Lukewarm Water
- Prepare 1/2 oz Dried Yeast
- Prepare 1 Teaspoon Castor Sugar
- Make ready The Dough Mix
- Make ready 1 LB (4 oz) Strong Bread Flour (plus some for dusting the worktop)
- Make ready 1 oz Melted Butter
- Take 1/4 Teaspoon salt
- Make ready 1 Large Egg
- Take 2 oz Castor Sugar (plus a little for dusting later)
- Get 2 Teaspoons Vanilla Essence
- Prepare 2 Teaspoons Mixed Spice
- Prepare The Bun Glaze
- Make ready 1/2 Pint Water
- Get 2 oz Sugar
- Make ready 1 Teaspoon Mixed Spuce
- Prepare The Icing
- Get 1 Mug of sieved Icing Sugar
- Prepare 1 Egg White
- Make ready Splash warm water (balanced to create the right texture for piping)
- Take 12 Glacé Cherries to decorate
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. Dough should remain soft and slightly sticky. Stir in enough remaining flour to form a soft dough.
Instructions to make Sticky Iced Buns:
- Pre-soaked fruit is key here, so combine the fruit and boiling water etc and mix well, overnight is recommended but I left mine for 5 hours, stirring occasionally, until soft.
- Create your yeast mix, after around 20-30 minutes it will start foaming when it’s ready to use.
- Put the flour into a mixing bowl with all of the dough mix above then add the yeast mix and knead for about 10 minutes, it will become very elasticated and rubbery, It will also look very wet but don’t worry.
- Cover the dough mix with lightly oiled cling film (this prevents it from sticking) and leave the bowl in a warm place like an airing cupboard (I left it on the window sill in the sun). This will prove the dough mix.
- After about 30-45 minutes your dough mix will double in size, put it back to the mixer and knead again for 5 minutes. This really activates the gluten and improves the elasticity and helps create really light buns. Cover and allow to double in size.
- Preheat the oven to 160 degrees (gas mk 5) I put 2 dishes of boiling water in the bottom of the oven to create a combo oven effect which assists the cooking). Drain your fruit in a sieve.
- Make your bun glaze by bringing the ingredients up to the boil then allow to simmer for 5+ minutes until it thickens slightly. Then set to one side.
- Once your dough has doubled in size again, remove it from the bowl and put it onto a well dusted worktop and knead it into a ball.
- Using a rolling pin roll out your dough into a rectangular shape to about 1cm thick all over.
- Evenly sprinkle your soaked fruit over your dough mix leaving about 1 inch on the top edge.
- Roll the dough like a sausage up to the end, brush it with milk and finish the seal.
- Cut the roll into 1 inch sections and turn them on the side to expose the fruit, ensuring you shape them into rounds.
- Place the little buns on a baking tray (I put mine into a round shape like Chelsea buns), put half a glacé Cherry in the middle and cover with cling film and allow to prove in a warm place. I used my grill top as the oven had warmed it up nicely.
- Once the dough has doubled in size pop them into the oven for about 15 minutes until they have gone golden brown.
- Remove from the oven and immediately brush your buns with the glaze you made earlier.
- Place the buns onto a cooling rack. Once cool, sprinkle a little castor sugar to dust the tops, they can then be iced to finish, that’s it, they are ready to eat, as ever, enjoy.
Dough should remain soft and slightly sticky. Stir in enough remaining flour to form a soft dough. When cool, tear buns apart and spread or pipe (with a flat nozzle) icing on to buns. They should be light and fluffy and not too dark. Once the buns are completely cooled, mix the icing sugar and water together to get a thick and sticky icing.
So that is going to wrap this up with this special food sticky iced buns recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
