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Raspberry and rose iced buns


Makes: 12
timePrep time: 40 mins
timeTotal time:
Raspberry and rose iced buns
Recipe photography by Ant Duncan

Raspberry and rose iced buns

These pretty pink iced buns will add a pop of colour to any afternoon tea table. For extra indulgence, fill with cream

Makes: 12
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
261Kcal
Fat
5gr
Saturates
3gr
Carbs
51gr
Sugars
34gr
Fibre
1gr
Protein
3gr
Salt
0.5gr

Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes

Ingredients

  • 50g unsalted butter
  • 175ml whole milk
  • 250g plain flour
  • 250g strong white bread flour
  • 1 x 7g sachet fast- action dried yeast
  • 1 tsp fine sea salt
  • 50g caster sugar
  • 1 medium egg, beaten
  • 1½ tsp vanilla extract
  • 150g raspberries, plus 18 to serve (halved)
  • 350g icing sugar, sifted
  • ½ tsp concentrated rose water, or to taste
  • 1 tbsp dried edible and unsprayed rose petals

Step by step

  1. Heat the butter until melted then remove from the heat and add the milk. In a large mixing bowl or stand mixer, stir together the flours, yeast, salt and caster sugar. Make a well in the centre and pour in the egg, vanilla, the milk mixture and 100ml water. Mix to a soft dough, adding up to 25ml extra water if the dough has any dry patches.
  2. Knead by hand for 10 minutes, or in a stand mixer for 5 minutes on low speed, until the dough is smooth and springy to the touch. Return the dough to the bowl, cover with a damp tea towel and set aside in a warm place to rise for 1 hour, or until doubled in size.
  3. Knock the dough back and divide into 12 equal balls on a lightly floured surface. Roll into fingers, about 12cm long. Place on a lightly greased baking tray (about 25cm x 30cm) in two rows of 6, leaving space in between. Cover the buns and set aside to rise for 30-45 minutes until they have roughly doubled in size and feel soft and pillowy.
  4. Preheat the oven to 200°C, fan 180°C, gas 6. Bake the buns for 12-15 minutes, until risen and golden, turning the tray after 10 minutes. Remove to a wire rack to cool and cover with a clean damp cloth to keep the outsides soft.
  5. To make the icing, push the 150g raspberries through a sieve into a bowl, to make a coulis. Set aside a tablespoonful of this coulis in a cup, then sift the icing sugar into the bowl, and mix until thick and smooth. Add the rose water, to taste, plus the reserved coulis if needed, to give a smooth, fairly thick spreadable icing. Pull the buns apart to separate from one another and dip the top of each in the icing. Scatter over the rose petals and top with 3 raspberry halves. Leave the icing to set; these are best eaten on the day of baking.

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