For the buns
- 500g strong white flour
- 60g caster sugar
- 40g butter unsalted (soft)
- 2 eggs
- 14g dried Instant yeast
- 2tsp fine salt
- 160ml warm milk
- 130ml tepid water
- Zest of 2 lemons
For the icing
- 200g icing sugar
- 5 tbsp of lemon juice
Start by making the dough for the buns, place all of the dough ingredients in a large mixing bowl retaining about 25ml of the water and bring together in the bowl to form a rough dough, knead the dough in the bowl for about five minutes. (If the dough seems dry add the remaining water until the dough is soft and pliable)
Tip the dough out onto a floured work surface and continue to knead for a further 10minutes until the dough is smooth and elastic. (this process can be done in a free standing mixer with a dough hook if using one)
Place the dough in a lightly oiled bowl and cover with a damp cloth then leave in warm place for about 1 hour until it’s doubled in size.
Once risen tip the dough back onto a work surface and knock back by kneading briefly again, divide the dough into 12 equal balls and roll into oval shapes.
Place the buns onto a lightly oiled baking tray spaced equally apart and then coverwith a damp cloth and leave to rise again in a warm place for around 40 minutes the buns should be just about touching by now.
Once the buns have risen bake them in a 200 degree oven for around 10-15 minutes until light, golden and risen. (You can check if they are cooked by tapping the bottom they should sound hallow) then leave to one side to cool.
To make the icing simply whisk the lemon juice into the icing sugar until smooth, once the buns are cooled dip the tops of the buns into the icing and allow to set for around 30 minutes then enjoy!
Why not make it a bit more luxurious by slicing the buns in half and also filling them with some whipped cream and raspberry jam!!!!