Waitrose and Partners
Lemon iced buns

Lemon iced buns

These soft buns by Martha Collison are reminiscent of childhood birthday parties, with a zingy citrus twist. Be generous with the sticky icing.

0 out of 5 stars(0) Rate this recipe
  • Makes12
  • CourseDessert
  • Prepare40 mins
  • Cook15 mins
  • Total time55 mins
  • PlusPreparation time 40 minutes + rising

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 225ml milk
  • 25g unsalted butter
  • 1 unwaxed lemon, zest and juice
  • 250g strong white bread flour
  • 250g plain flour
  • 50g caster sugar
  • 1 tsp salt
  • 7g sachet fast action yeast
  • 1 British Blacktail Large Free Range Egg, beaten
  • 150g icing sugar


  1. 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.

  2. 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).

  3. 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.

  4. 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.

  5. 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.

  6. 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.


Typical values per bun when made using specific products in recipe


1,046kJ/ 247kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet