In celebration of the Great British Bake Off's premiere last week I made myself a batch of iced buns! Ever since season 4 I've been in love with this show. For me it's like watching football.
Since I'm American, I've never had them before. In fact, I've never even heard of iced buns until they appeared on GBBO (apparently a favorite of Paul's). But an iced sweet roll stuffed with jam and whipped cream sounded just up my alley.
And they didn't disappoint! Squishy, sweet, these are everything I want from a breakfast pastry. At least, I think they're for breakfast. Not quite sure.
I used Paul Hollywood's recipe from the GBBO website, but I transferred the measurements to the imperial system. Here we go!
Total time: 2-3 hours
Bake time: 10 minutes
Makes: 12 buns
For the buns
4 1/8 cups all purpose flour
1/4 cup sugar
2 1/2 ounces butter
2 packets yeast
2/3 cup milk
For the icing
2/3 cup water
1 cup icing sugar
5 teaspoons water
For the filling
1 cup cream
1/2 cup jam
1. Make the dough: mix all of the buns' ingredients, except 1/4 of the water, in a large bowl. Slowly add water until the dough just comes together and is very wet.
2. Turn the dough onto a floured surface or in a stand mixer and knead for ten minutes, until smooth and elastic. Place the dough in a greased bowl and allow to rise for 1 hour.
3. Once the dough has risen, shape into fingers. To make the fingers, roll each into a ball, then roll on the counter with your palm until 6 inches long. With the tips of your fingers, fold each in half length-wise and pinch the two sides together. Roll once more till smooth, pinched sides down.
4. Place the shaped fingers onto a lined baking tray, 1-2 inches apart. Allow to proof for 40 minutes, until they have doubled in size and are touching.
5. This is a good time to set the oven to 420 F.
6. Once the buns have risen, bake them for ten minutes, turning after 7, until an even golden color on top. Place on a cooling wrack to cool.
7. To make the icing, sift the icing sugar into a wide bowl. Add the water 1 tablespoon at a time (you might not need all of it) and whisk until smooth. You want it to be thick enough that the icing doesn't run down the sides of the bun when dip.
8. When the buns are cool, dip into the icing sugar and smooth with your finger. Allow to set for 20 minutes. During this time, whip the cream until fluffy and smooth. Place the cream and jam into piping bags.
9. Carefully split the buns down center. Generously pipe the cream into the center, than pipe the jam on top.
And then I stopped there and just enjoyed these classic buns thoroughly.
Lol JK like I would do that. (Stay tuned.)