Lucy's Friendly Foods

2014 photo!

Here we have another updated recipe. I rarely make Iced Buns but this has been another recipe that has gathered a lot of great comments and likes over the years, so it needed revisiting, updating and embellishing with some shiny new photos! (Although I have kept one of the previous photos just for my own nostalgia – haven’t cameras improved over the past years!)

Iced buns, viewed in the window of any English bakery, are a must for a collection of comfort food. For some reason they make me think of roaring fires and cosy knitwear – odd I know! Apparently some iced buns found in supermarkets are dairy-free, but I’ve never found any that are also nut-free – if you know of any safe brands please let me know?

Anyway, these iced buns are the perfect tea time treat, and this recipe will give you authentic but friendly buns to please your friends and family. They certainly go down a treat in this house 🙂

Iced Buns 

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 6

  • 150ml dairy-free milk
  • 50g dairy-free margarine
  • 260g strong bread flour
  • 1/2 tsp salt
  • 3g or 1 tsp dried yeast
  • 50g caster sugar

for the icing:

  • 175g icing sugar
  • 1 to 2 tbsp water

– Melt the margarine into the milk (don’t make it more than tepid though)
– Place the flour, salt, yeast and caster sugar in a bowl and pour in the warmed milk and margarine mixture.
– Bring to a dough and knead until smooth and bounces back when you press a finger onto the surface.
– Place in an oiled bowl, cover and leave to double in size in a warm place.
– Divide into 6 even sized pieces and form into balls, then roll out to sausage shapes, trying to make them nice and even.
– Place about 1cm apart on a lined baking sheet, cover and leave to rise for 30 minutes
– Preheat the oven to 190 degrees centigrade/180 degrees fan, or gas mark 4
– Bake for 15 minutes until golden, risen and they sound hollow when tapped. Cool on a wire rack.

– Meanwhile, make the icing by mixing together the icing sugar and water to form a very thick, smooth icing. Start by adding 1 tbsp of water and gradually add more as required.
– Once the buns are cool top with the thick water icing.

15 Responses

  1. I made these the other day and they were delicious! I’m making them again but I didn’t have enough butter- eep! Hope they turn out okay (currently leaving to prove) . Thanks for the recipe! It was non-vegan approved too.

  2. Thank you so much for this recipe, I can’t wait to try it!! I run past a bakery every evening where they make these, and the smell has got me craving them so badly! 😀 xx

      1. Hi! I’m going to make these with my daughter, they look amazing!

        In the second rise, does that need to be in a warm place as well?

  3. I’m trying these using doves farm free from bread flour, should it still be sticky when i leave it ro rise? Or should i add more flour as I added more for this reason and it doesn’t seem to be rising.

    1. how did they turn out? sorry i didn’t get a notification of your comment for some reason so didn’t notice it – sorry for the delay in replying.

  4. I made these the other day and they were amazing. I’m thinking of making more and freezing some, would it be best to freeze the dough before the second rise or freeze them once baked?

    1. Hi Alice, I’m so happy you enjoyed the iced buns. I would suggest freezing after baking (but before icing). Then defrost and maybe pop into the oven for a few minutes to ‘freshen and dry’ then cool and ice. X

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