Soft, spiced and glazed with a dash of whisky, these mini iced buns are a warming embrace on chilly winter days. Infused with the festive notes of cinnamon and nutmeg, and beautifully finished with a light whisky buttercream, these winter bites bring together the comforting flavours of the season. A unique twist on festive cinnamon buns, these bakes are perfect placed as part of a larger Christmas spread or they can be carefully wrapped up as a gift for a family member or friend.
Ingredients
Makes 10
125ml milk
90g unsalted butter, softened
250g strong flour
25g caster sugar
pinch of salt
½ 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 whisky
1 tbsp vanilla bean paste
15g flaked almonds, lightly crushed
Equipment
airtight wrap
2 large, flat baking trays
baking paper
large, smooth nozzle and piping bag
How to make mini whisky iced buns
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 whisky 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 whisky, then drizzle it over the buns. Scatter with the flaked almonds, dust with icing sugar, and serve.
FAQs
Can I use another liquor instead of whisky?
Yes, both rum or brandy pair beautifully with these spiced buns, offering similar flavour profiles. You might also consider dark rum for a richer taste, or even fruit-flavoured brandies for sweeter flavour notes.
How should I store leftover buns?
Any leftover iced buns should be placed in an airtight container and stored at room temperature for up to 3 days.
For more winter baking recipes, try our popular marmalade and ginger cake
Sweet, tangy and with a warming kick for winter, this recipe for marmalade and ginger cake is quick and simple but absolutely delicious…
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Liz O’Keefe is a professional chef, trained journalist, and the home economist at LandScape magazine. She has written several cookbooks, including the Gourmand award-winning The Mushroom Cookbook. A respected voice in the UK food scene, she regularly judges prestigious food awards and is a member of The Guild of Food Writers. Follow her on Instagram @ecjokeefe