Lemon Iced Buns

Nothing so heart warming as a Iced Bun with you afternoon tea.


2tsp Salt

55g Golden Caster Sugar

Zest of one Lemon


50g Butter (melted)

260g Strong White Flour

240g Plain White Flour

125ml Warm Water

125ml Warm Milk

1 sachet Fact-Action Yeast


For the Icing

200g Icing Sugar

Juice of one Lemon


Weight the dry ingredients in to a large bowl and make a well in the middle. Then add the wet ingredients and mix well into a dough. Transfer the dough the a clean work top and knead for 5-10mins until the dough is smooth and elastic.

Lightly oil a large bowl and place the dough into the bowl and turn it until covered in the oil. Cover bowl with cling film and place on the top of the AGA Simmer Plate Lid onto of a folded Tea towel to prove. Prove until the dough is double in size, about 1 hour.

iced le.jpg

Line a large AGA Baking Tray or Cold Plain Shelf with Bake-o-Glid.

Once the dough is prove, knock bake to original size and turn out on to floured work surface. Divide the dough into 10 or 12 portion depending on the size of iced buns you want. Shape them into round and place on the lined tray, over with a Tea Towel and prove again on the AGA Simmering Plate Lid for another 30 mins.

Bake in the Roasting Oven for 5mins then transfer to the Baking Oven or place a Cold Plan Shelf above to drop the temp. Cook until golden brown and sound hollow when bases are tamped. This take in total about 15-20mins.

Once cooked, remove buns form the oven and place on cooling rack to cool completely. As the are cooling, make the icing by mixing the icing sugar and lemon juice together. Once the buns are cold, ice them by dipping in the icing and letting them set.