With the added flavour of whiskey, these tasty iced buns are the perfect centrepiece for sharing on a special occasion
90g unsalted butter, softened
250g strong flour
25g caster sugar
pinch of salt
1/2 tsp ground cinnamon
1 tsp freshly grated nutmeg
7g fast action dried yeast
1 small egg
oil, for greasing
160g icing sugar, plus extra for dusting
25g ground almonds
2 tbsp whiskey
1 tbsp vanilla bean paste
15g flaked almonds, lightly crushed
2 large, flat baking trays
large, smooth nozzle and piping bag
To make the iced buns, in a large saucepan, combine the milk and 40g of the butter. Simmer for 2-3 mins until the butter melts. Whisk together with a hand whisk. Set aside to cool to room temperature.
Sift the flour into a food processor and mix in the caster sugar, salt, cinnamon, nutmeg and yeast. Add the milk mixture and egg, then knead with a dough hook for 10 mins until it becomes a very soft dough. Transfer to a clean bowl, then grease an airtight wrap with oil and cover the bowl with it. Leave to stand for 1 hr until doubled in size.
Line the baking trays with baking paper. Roll the dough into 5cm-long sticks, approximately 2cm wide, and place on the trays, spacing the sticks approximately 3cm apart from each other. There should be approximately 20 sticks. Cover with a loose tea towel and leave in a warm place to rise for 30 mins.
Preheat the oven to 220°C/200°C fan/gas mark 7. Bake the dough for 5 mins, then turn the oven to 190°C/170°C fan/gas mark 5 and bake for 4-5 mins until the buns are golden and sound hollow when tapped.
In a mixing bowl, whisk together the remaining 50g of butter with 100g of icing sugar for 2-3 mins until light and fluffy, then mix in the ground almonds. Stir in 1 tbsp of whiskey and the vanilla paste. Transfer to a piping bag with a smooth nozzle.
Take one of the buns and pipe the icing on top. Top the bun with another bun, then place on a serving plate. Repeat to make 10. Mix together the remaining 60g of icing sugar with the remaining 1 tbsp of whiskey, then drizzle it over the buns. Scatter with the flaked almonds, dust with icing sugar, and serve.
More recipes for special serving dishes are in the November 2022 issue of Land_Scape_ magazine, which can be bought online, here
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