Iced Buns for Mother's Day

By Urvashi Roe •


Try these pretty tea time treats for Mother's Day. They're something children can help to make and decorate too.


I have an album full of cards and handmade gifts my girls have made me over the years.  I have little portraits and calendars with their hands and feet stamped all over them in different colours.  I have pictures they have drawn at nursery and school.  I will treasure these because as much as they are gifts, they are also a wonderful record of their development and progress.  We look at these together from time to time and it’s surprising how much they remember. 

One thing I hope they will treasure is the little recipe books they both received the day they were weaned.  These books hold recipes from friends and family and then over the years, recipes my girls have added themselves.  One of their favourites is Iced Buns. 

We’ve been making iced buns, or ‘icing buns’ as Amy, my littlest, called them for years.  No matter how little their fingers are, children can get involved with the whole process from kneading to shaping and then of course the fun part which is decorating.


Iced Buns


Makes 12

Ingredients

500g strong white flour
50g  caster sugar
40g soft unsalted butter
2 eggs
14g instant yeast
2 tsp salt
150ml warm milk
140ml water at room temperature
200g icing sugar
1 pack of ready to roll icing
Food colouring (optional)
Sprinkles, edible glitter chocolate balls, mini sweets for decorating (optional)

Method

1.  First make the dough.  Put the flour, caster sugar, butter, eggs, yeast, salt and milk into a large bowl.  Add about two quarters of the water and then slowly mix everything together with your hands. 

2. Add the remaining water slowly to make a soft dough.  It will be sticky at this stage but as you knead it will get smoother. 

3.  Turn the dough out onto a lightly floured work surface and knead it for about fifteen minutes to help work the gluten. It should become smooth and elastic. 

4.  Put the dough back into the bowl, cover the bowl with a damp tea towel and leave it to rise in a warm place for about an hour.

5.  Divide the dough into 12 pieces. I do this but cutting it in half, then each half in half and so on until you have twelve pieces.


6.   Roll each piece into a ball, flatten slightly and then roll the edges over into the middle with your fingers.  My girls call this ‘making a flower’.


7.   Flatten again slightly and then gently stretch each one into a finger shape about 5 inches long.

8.   Grease a baking tray lightly with some butter or greaseproof paper and then put the dough fingers on top.  Remember to leave space for them to double in size.

9.  Set them aside in a warm place for 40 minutes and meanwhile put the oven on to preheat at 220C.

10.  Bake the buns for about 10 minutes and then leave them to cool.

11. When they are completely cool, make the icing.  Simply sift the icing sugar in a large bowl and gradually stir in about 5tsp of cold water to form a thick paste. It should be thick enough so it won’t slide off the bun but not so thick that you need to use a knife to spread it.

12. You can then colour this as you want with food colouring and then dip the top of each bun in to cover the top. We then decorate the tops with flowers and sweets.

These will last overnight so you can make them in the evening for a special Mother’s Day breakfast. 


 
Inspired?  For more Mother's Day recipes visit Great British Chefs collection.
 

Comments

sarahtriv
Wonderful - I'd rather have one of these than an eclair any day!
21 March 2014
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RenBehan
Beautiful - such a lovely and pretty project for Mother's Day x
20 March 2014
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Urvashi Roe

Urvashi finds food, baking, cooking & eating a therapeutic relief from her day job in marketing. She also freelances for various publications including lovefood.com & The Foodie Bugle and was a former contestant on BBC2's Great British Bake Off. Fascinated by the nutritional properties of fresh produce she started to share her knowledge on her Botanical Baker blog. As an Indian, she's also passionate about the food of her foremothers & shares the simplicity of this on her Gujerati Girl blog. 

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