Iced Buns


Iced buns, or sticky buns as we used to call them, were one of my favourite treats when I was small. Me and my brother would love to eat these whenever we went out, and they’d be our request if we were ever at the bakery.


I can’t remember the last time I actually ate a sticky bun, however these buns taste exactly how I remember them from my childhood. The bun is light and sweet, and the icing is sticky. I found the dough quite wet and tricky to work with. Normally when I make bread I end up with a big floury mess all over the kitchen. This time it was a lot worse, I ended up with dough stuck everywhere. All over me, the work surfaces, the hob. A little bit even found its way onto the wall. I think I may need to think my kneading technique! Something a little less vigorous might be needed. Mess aside, do stick with the dough and your sticky hands. It’s very much worth it!

Iced Buns


(adapted from BBC Good Food)

Makes 6


250g strong bread flour

4g yeast (or about half of a 7g instant yeast sachet)

50g caster sugar

1 small egg, or half a large egg

125 – 150ml lukewarm water

125g icing sugar


In a large bowl, mix together the flour, yeast and sugar. Add the egg, and slowly add the water until you have formed a soft, sticky dough. You may not need all the water. Kneed for 5  Р10 minutes until the dough is smooth and stretchy.

Place in a clean bowl, cover with cling film and leave to rise in a warm place for about an hour until doubled in size.

Knock down the dough with your hands.

Divide the dough into six balls, and roll it into small sausage shapes. Place on a lined baking tray, cover and leave to rise again until doubled in size.

Preheat the oven to 200 degrees C.

Cook for about 10 – 15 minutes until golden.

Cool completely.

Mix the icing sugar with a little water, and food colouring if you like. Dip each bun in icing and leave to set. Decorate with a drizzle of white icing if you fancy.


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