Blood orange sticky iced buns
- Preparation and cooking time
- Total time
- + proving + cooling
- A little effort
- Makes 20
Skip to ingredients
- 250g strong white bread flour
- 250g plain flour
- 125ml whole milkwarmed
- 1 tsp fast-action dried yeast
- 2 tsp fine sea salt
- 50g caster sugar
- 1 medium eggbeaten
- 1 blood orangezested
- 50g unsalted buttersoftened, plus extra for the bowl
BLOOD ORANGE ICING
- 300g icing sugarsifted
- 2 blood orangesjuiced
- to decorate edible flowers(optional – see notes below)
- to decorate toasted flaked almonds(optional)
Nutrition: per serving
- kcal191
- fat2.9g
- saturates1.6g
- carbs37.3g
- sugars18.2g
- fibre1g
- protein3.5g
- salt0.6g
Method
step 1
Put the flours, milk, yeast, salt, sugar and 125ml of warm water in a large bowl, and mix together. Add the beaten egg, blood orange zest and butter, and mix to a sticky dough.
step 2
Tip out the dough onto a worksurface and knead for 10 minutes until smooth and elastic. If the dough is sticking, lightly oil your hands.
step 3
Put the dough in a large buttered bowl, cover and leave to rise for 2 hours or until doubled in size, then tip the dough out and knead a few times to knock out the air.
step 4
Divide the dough into 20 pieces and roll into balls. Arrange them in 5 rows of 4 on a large baking-paper-lined tray. Cover with a clean tea towel and leave to prove for at least an hour at room temperature, or until doubled in size. Don’t worry if they touch during proving or baking – they will tear apart easily once baked.
step 5
Heat the oven to 180C/fan 160C/gas 4. Once the dough balls have doubled in size, bake for 15 20 minutes or until they are golden brown and sound hollow when gently tapped. Leave to cool on the tray.
step 6
Mix together the icing sugar and about 2 tbsp of blood orange juice in a large bowl until smooth and glossy.
step 7
Spoon a generous tbsp of icing onto each of the buns, and decorate with edible flowers or toasted flaked almonds, if you like.
