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Make the icing used for the writing really quite thick so it holds it's shape nicely. For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste. Dip the top of the cooled. You can cook Sticky Iced Buns using 27 ingredients and 16 steps. Here is how you cook that.
Ingredients of Sticky Iced Buns
- Prepare 2 of mugs any dried Fruit.
- It's 2 of Earl Grey Teabags.
- Prepare 2 of Dessert Spoons Caster Sugar.
- Prepare 1 Teaspoon of Mixed Spice.
- Prepare 1 Pint of Boiling Water.
- You need 2 Teaspoons of Vanilla Essence or (I used Vanilla Paste).
- You need of The Yeast Mix.
- Prepare 1/2 pint of Lukewarm Water.
- You need 1/2 oz of Dried Yeast.
- It's 1 Teaspoon of Castor Sugar.
- You need of The Dough Mix.
- Prepare 1 LB (4 oz) of Strong Bread Flour (plus some for dusting the worktop).
- Prepare 1 oz of Melted Butter.
- It's 1/4 Teaspoon of salt.
- It's 1 of Large Egg.
- It's 2 oz of Castor Sugar (plus a little for dusting later).
- You need 2 Teaspoons of Vanilla Essence.
- It's 2 Teaspoons of Mixed Spice.
- You need of The Bun Glaze.
- It's 1/2 Pint of Water.
- Prepare 2 oz of Sugar.
- It's 1 Teaspoon of Mixed Spuce.
- It's of The Icing.
- It's 1 of Mug of sieved Icing Sugar.
- It's 1 of Egg White.
- You need Splash of warm water (balanced to create the right texture for piping).
- It's 12 of Glacé Cherries to decorate.
Recipe for sticky delicious iced buns. Heat the milk and water until hot but not boiling hot and set aside to cool. Tip the flour, sugar and salt into a large bowl then whisk in the eggs. Gradually pour in the milk mixture, using your hands to mix and fully incorporate the liquid until it forms a very sticky dough.
Sticky Iced Buns step by step
- 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..
Don't worry, though - it will become less sticky once kneaded. To make the dough, place all the dry ingredients into the bowl of the stand mixer fitted with a dough hook attachment. Add the milk, beaten egg, softened butter and half of the water, then mix until the dough comes together. Slowly add the remaining water to form a sticky dough. To decorate, mix icing sugar with a little water until stiff but spreadable - add food colouring, if you like.