![Sticky Iced Buns Recipe with Coconut Sticky Iced Buns Recipe with Coconut](https://images.immediate.co.uk/production/volatile/sites/2/2019/10/190917_Olive_TearNShareCoconutStickyBuns-fc79fa0.jpg?quality=90&resize=556,505)
Sticky iced buns
- Preparation and cooking time
- Total time
- + proving
- Easy
- Serves 8
Ingredients
- 225ml whole milk, plus extra to glaze
- 50g unsalted butter
- 2 x 7g sachets fast-action yeast
- 450g strong white bread flour, plus extra for dusting
- 50g caster sugar
- a pinch sea salt
- 2 medium eggs
- 150g icing sugar
- 2-3 tbsp lemon juice
- 2 tbsp dessicated coconut
Method
- STEP 1
Put the milk and butter into a pan and heat until just warm. Remove from the heat, tip in the yeast and whisk really well. Leave to sit for 5 minutes.
- STEP 2
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. Don’t worry, though – it will become less sticky once kneaded. Tip out onto a lightly floured worksurface and knead for 5 minutes, adding a little more flour if needed, until a really smooth, soft dough forms. Put the dough back into the bowl, cover with a tea towel and leave until doubled in size.
- STEP 3
Tip the dough out onto a lightly floured worksurface and shape into 8 balls, then arrange in a base-lined, deep, 20cm springform cake tin. Leave to prove again until doubled in size.
- STEP 4
Heat the oven to 200C/fan 180C/gas 6. Brush the buns with milk, then put into the oven for 20-25 minutes or until risen and golden on top. Cool in the tin for 15 minutes before moving to a wire rack to cool fully.
- STEP 5
Whisk together the icing sugar and a little lemon juice until thickened, then pour all over the cooled buns. Sprinkle over the dessicated coconut and serve, torn into sections, with butter, if you like.