Raspberry and Rosewater Iced Buns

Name: Raspberry and Rosewater Iced Buns
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 6
Cuisine: British
Ingredients: 260 g (9¼ oz/2 cups) strong white bread flour; 35 g (1¼ oz/2½ tbsp) caster (superfine) sugar; 7 g (2¼ tsp) fast-action dried yeast; 2 tbsp vegetable oil; 50 g (1¾ oz) raspberries; ½ tsp good-quality rosewater; 175 g (6¼ oz/scant 1½ cups) icing (confectioners’) sugar; ½ tsp ground green cardamom (about 4 pods); ½ tsp ground green cardamom (about 4 pods); ¼ tsp fine salt; 165 ml (5¾ fl oz/⅔ cup) warm whole (full-fat) milk; Edible dried rose petals, to decorate (optional); Freeze-dried raspberries, to decorate

Preparation info

Serves
6

Difficulty
Easy
Ready in
35 min

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

Pillowy, sweet bread fingers with sugary, set icing (frosting) are a quintessential British bakery treat. These rosy, raspberry-glazed buns sing just as they are, but they’re even better filled with fresh cream and berries. Six-year-old us would totally approve.

Ingredients

260 g (9¼ oz/2 cups) strong white bread flour
35

Europe
Asia
United Kingdom
India
Bread
Vegetarian
Mediterranean

Method

In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, cardamom and salt.
Add the milk and switch the mixer on, slow to begin with. Turn the mixer speed up and knead at medium for around 5 minutes.
With the mixer still running, add the oil a little at a time until it’s all incorporated. Continue to knead for a further