Lemon iced buns

Pour the milk into a small saucepan and add the butter. Heat on low until the butter has melted, then remove from the heat, stir in ½ the lemon zest and allow to cool slightly.

Place the flours, caster sugar, salt and yeast into a large bowl, or the bowl of a stand mixer fitted with a dough hook. Gradually add ¾ of the milk mixture, stirring until a rough dough forms, then add the beaten egg and mix until combined. Add the remaining milk mixture until you have a soft dough (you might not need to add all the milk).

Tip the dough onto a lightly oiled surface and knead for around 10 minutes – it should be smooth and elastic – or use the stand mixer to knead it on low speed for 5-6 minutes. Put the dough into an oiled bowl, cover and leave to rise for 1-2 hours, or until doubled in size.

When the dough has risen, tip out onto a lightly oiled surface and knead a couple of times to knock out any irregular air bubbles. Divide the dough into 12 even-sized pieces and shape each into a rectangular roll, about 10cm long. Place the buns onto a parchment-lined baking tray, leaving around 1cm between each. You want them to touch each other as they bake. Cover the tray with oiled clingfilm and leave to rise for 1 hour, or until noticeably bigger in size.

Preheat the oven to 200°C, gas mark 6. Bake the risen buns for 10-15 minutes or until golden brown and cooked through. Allow to cool completely before icing.

To make the icing, mix the icing sugar with enough lemon juice to form a thick, spreadable paste. Spread the icing over the top of the buns, then sprinkle with lemon zest. Serve on the day they are made.