These snowflake iced buns would make a fun teatime centre piece when friends and family are gathered together over Christmas, particularly if there are children in the equation. They are very easy to make as well, and the children will love to get involved in the baking as much as the eating.
Flavoured with cinnamon and lemon and sprinkled with a tiny touch of confectioner’s glitter, the buns are sticky, sweet and wonderfully festive but without the rich heaviness of many of the cakes and puddings around at this time of year. Perfect with a cup of afternoon tea.
This recipe is based on one I found on the Delicious website.
Snowflake tear and share iced buns
250g strong white bread flour
250g plain flour
1 sachet (7g) dried yeast
2 tsp salt
50g soft butter
2 tbsp caster sugar
½ tsp cinnamon
100ml semi-skimmed milk, warmed
200ml tepid water
400g icing sugar
3-4 tbsp lemon juice
Sift the flours into a mixing bowl along with the yeast and salt. Make a well in the middle, and add the soft butter, sugar, cinnamon milk and egg. Bring all the ingredients together using a wooden spoon, adding the tepid water just a little at a time until you have a wet dough.
Dust your work surface with flour, and then knead your dough for a good 10 minutes until smooth and stretchy. Place in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for an hour or so, until the dough has roughly doubled in size.
Knock back the dough by giving it a decent punch. Pull off small pieces of dough, approximately palm-sized and roll into the various components of your snowflake shape. You’ll need eight longish buns for the main ‘spokes’ of the snowflake and eight slightly shorter ones for the V-shapes at the end of each spoke. Don’t make them too fat; remember they will rise again. Arrange the buns, almost touching on a lined baking tray. I had extra dough left over, so I made a further six traditional shaped buns and placed these on a separate tray.
Preheat the oven to 200°C / gas mark 6.
Cover the buns with a tea towel and leave in a warm place for another hour to double in size.
Bake in the oven for about 10 minutes until risen and a beautiful golden colour. Carefully lift the snowflake onto a wire rack to cool. Don’t worry though if it does break apart. It’s easy to put it all back together on a plate before icing.
To make the lemon icing, simply sieve the icing sugar into a large bowl and mix in enough lemon juice until you get a thick but slightly runny icing. Using a tablespoon, drizzle a generous amount of icing over each bun and sprinkle over a little confectioner’s glitter for some festive sparkle. Leave for a minute or so to set, then place on a serving plate. And off you go – tear and share!
My Spice Trail challenge for December has cinnamon as its theme, so of course I have to enter these sticky iced buns.
The buns are great to bake with and for kids, making them ideal candidates for December’s Family Foodies hosted by Eat Your Veg, where the theme is Kids Christmas.
And as the chosen letter is X over at the Alpha Bakes challenge, hosted by The More Than Occasional Baker and Caroline Makes, I think these buns would be a good entry as they are perfect for your Xmas parties.