This ice bun recipe uses enriched bread dough, which means the dough contains butter, sugar and eggs. This is my twist on Paul Hollywood's iced bun recipe; I have added the zest of an orange and 1 teaspoon of ground cardamom into the dough. Also I have added an orange curd filling for the inside of the iced bun. This recipe makes 12 iced buns.
Ingredients:
Dough:
500g Strong White Flour
50g Caster Sugar
40g Softened Unsalted Butter
2 x Eggs
2 x 7g Instant Fast Acting Yeast Packets
2 tsp Salt
150ml Warm Milk
140ml Cold Water
1 tsp Ground Cardamom
1 Orange
Filling:
300ml Double Cream
1 Orange
75g Caster Sugar
50g Unsalted Butter
2 x Eggs
Icing:
300g Icing Sugar
1. Start by preheating the oven to 220C (Gas Mark 7)
2. Add the strong white flour, caster sugar, soften butter, eggs, yeast and salt into a large mixing bowl. Mix the ingredients together by hand or using a stand mixer with dough hook attachment.
3. Slowly pour the warm milk and cold water (you may not need to use all of it) into thee bowl and continue mixing for around 4 minutes until all the ingredients have been incorporated.
4. Continue mixing for another 6 minutes if using a stand mixer until the dough is smooth and elastic. If mixing by hand, turn the dough on a floured surface and knead the dough until smooth and elastic.
5. Placed the dough back into the mixing bowl and cover with cling film or a damp cloth. Leave to prove in a warm area for 1 hour.
6. While the dough is proving, start making the orange curd. Zest 1 orange and then extract the juice from the orange and place it into a bowl. Add the caster sugar, butter and eggs and whisk all the ingredients together.
7. Place the bowl over a simmering pan of water and mix consistently (to prevent the mixture from scrambling) until the mixture coats the back of a wooden spoon.
8. When the mixture reaches this consistency take off the heat and allows it to cool.
9. Once the dough has proved, knock back the dough, then add the orange zest and the ground cardamom and knead the dough until everything is evenly distributed throughout the dough.
10. Then divide the dough into 12 portions (each weighing around 75g). Then roll the dough into a ball and then shape the dough into a roll around 13cm in length. Place each bun onto a lined baking tray leaving a space between each roll. Allow to prove in a warm area for 45 minutes.
11. Once the buns have proved they should touch each other if fully raised. Bake for 10 minutes. When 5 minutes into the baking time turn the tray around to allow even baking of the buns.
12. Once baked allow the buns to cool on a wire rack. Once the buns have cooled separate the buns.
13. To make the icing, place the icing sugar into a bowl and slowly add water until the icing is a thick consistency. Dip the buns into the icing, smoothing it with your finger. Set aside to allow the icing to dry.
14. Whip the double cream to soft peak and then transfer the cream into a piping bag. Next fill a piping bag with the cooled orange curd and set aside.
15. Slice the bun horizontally, leaving one long edge intact. Pipe the whipped cream into the bun and the pipe a horizontal of orange curd across the whipped cream.