250g strong white bread flour (I prefer unbleached organic)
250g plain white flour
125ml warm water
125ml warm milk
5g dried instant yeast
10g fine sea salt
50g caster sugar
1 medium free range egg
Combine the flours, water, milk, yeast, salt and sugar in the mixer bowl and fit the dough hook.(If making by hand, combine in a large mixing bowl).
Add the beaten egg and butter and mix to a sticky dough.
If using a mixer, use the dough hook and mix on a low speed for approx 8 minutes. Alternatively tip onto the worktop and knead by hand for approx 10 mins (try not to add much flour – oil your hands with some olive oil to stop the dough sticking).
Put the dough in a buttered bowl (it needs to be quite big) cover with cling film and leave to rise for 1 hour. Just in the kitchen is fine and don’t worry if you are busy and it is left a little longer! I often leave it whilst I go to pick up Thomas from school and then get on with the next stage when I get home again.
Once it has doubled in size – knock back the dough.
Flatten the dough on the worktop and sprinkle over the grated zest of 1 lemon (you can also add 40g toasted flaked almonds if you like a nutty texture).
Divide into roughly 8 equal pieces and roll each into iced finger shapes.
Switch on the oven to preheat – 200 degrees.
Place on a floured wooden board (well spaced) and dust with flour. Cover with a clean tea towel and leave to prove for at least half an hour or until roughly double in size.
Transfer the risen buns to a floured baking tray and bake in the preheated oven for 15-20mins.
If the buns sound hollow when you tap them on the bottom they are perfectly cooked.
Cool on a wire rack.
When completely cool ice with lemony icing. Using a dessertspoon put a big dollop of the icing on top of the bun and then gently spread it to cover the top.
Sieve 8oz icing sugar into a bowl.
Squeeze the lemon (you may need more than one lemon if they are not very juicy!) and add the freshly squeezed lemon juice a little at a time until you have a thick but very glossy icing.
Decorate with toasted flaked almonds.
(NB. If making plain buns then just use water for the icing).