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Blush orange iced buns
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20 cardamom pods, seeds removed and lightly crushed
375ml whole milk
50g unsalted butter, plus extra for greasing
500g strong white bread flour, plus extra to knead
75g golden caster sugar
7g sachet easy bake yeast
½ tsp salt
1 blush orange, zest and juice
1 large egg, beaten
100g icing sugar
1. Put the crushed cardamom seeds, milk and butter in a small pan and heat together gently, then set aside to infuse and cool slightly. Meanwhile, mix the flour, caster sugar, yeast, salt and orange zest in a large bowl. Make a well in the centre, then strain in 2 / 3 of the milk mixture and add the beaten egg. Bring together to make a soft, slightly sticky dough, adding more of the milk mixture if needed. Knead for a few minutes on a lightly floured surface. Return to the bowl, then cover and set aside for an hour until the dough has doubled in size.
2. Butter and line the base of a deep 23cm loose-bottomed cake tin. Roll the dough into 9 even-sized balls and place in the tin. Leave to rise for 30 minutes.
3. Preheat the oven to 180˚C, gas mark 4. Bake for 30-35 minutes, until the buns are well risen and cooked through. Lift out of the tin and leave to cool on a wire rack. For the icing, mix together the icing sugar and 1-2 tbsp orange juice. Spoon over the buns and leave to set. SF
Typical values per serving:
This recipe was first published in February 2017.
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