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Ingredients
- 250g/9oz strong white flour sifted
- 250g/9oz plain flour sifted
- 125ml/4fl oz warm water
- 125m/4fl oz warm milk
- 1 x 7g/¼oz sachet fact-action dried yeast
- 2 tsp fine sea salt
- 50g/2oz caster sugar
- 1 lemon, zest only
- 1 free-range egg, beaten
- 50g/2oz butter, cut into cubes
- vegetable oil, for greasing
For the icing
- 50g/2oz icing sugar sifted
- ½ lemon, juice only
Method
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Place the flour, water, milk, yeast, salt, sugar, and lemon zest into a large bowl and mix with a fork until combined.
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Add the beaten egg and butter and continue to mix until the mixture comes together as a sticky dough.
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Tip the dough onto a lightly floured work surface and knead for five minutes.
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Lightly oil a bowl with a little vegetable oil.
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Place the dough into the bowl and turn until it is covered in the oil.
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Cover the bowl with cling film and set aside in a warm place for one hour.
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Lightly grease two baking trays.
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Knock the dough back to its original size and turn it out onto a lightly floured work surface.
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Divide the dough into eight portions, shape them into rounds, and place them onto the baking trays. Ensure the rolls are well-spaced.
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Cover with a tea towel and set aside to prove for 30 minutes.
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Before continuing this dish, preheat the oven to 220C/425F/Gas 7.
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Bake the buns in the oven for 25 minutes.
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Remove the buns from the oven and set them aside to cool on a wire rack.
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Meanwhile, for the icing, mix the icing sugar and lemon juice together in a bowl until smooth.
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Once the buns have completely cooled, spread the icing on top of them and set them aside until the icing has hardened.
Banner and Image Credit: BBC
