INGREDIENTS
- 125ml milk
- 75ml water
- 1tsp salt
- 250g strong white flour, plus extra to dust
- 250g plain flour
- 7g sachet fast-action dried yeast
- 50g caster sugar
- 50g unsalted butter, softened, plus extra to grease
- 1 medium egg, beaten
METHOD
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In a pan, heat the milk and water until hot but not boiling. Set the liquid aside to cool until lukewarm. Sift the flours into a large bowl and stir in yeast, sugar and salt. Make a well in centre and add butter, egg and milk mixture to well. Mix to form a soft dough.
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Tip the dough on to a work surface lightly dusted with flour and knead for 10 minutes until smooth and elastic. Form into a ball. Lightly grease the bowl with butter, add dough and cover with greased clingfilm. Place in the bread proving drawer for 30 minutes and when the dough has doubled in size.
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Line a baking sheet with baking parchment. Divide the dough into 12 equal pieces. Shape each piece into a 10cm (4in) long sausage. Arrange on lined sheet in two rows of six.
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Cover again with greased clingfilm and leave to prove in the proving drawer for a further 15 minutes or until puffed (buns should be touching).
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Preheat oven to 200°C (180°C fan) mark 6. Uncover buns and bake for 12-15 minutes until risen and golden. Transfer to a wire rack to cool.
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Sift icing sugar into a bowl and mix in just enough water (about 1½ – 2tbsp). When cool, tear buns apart and spread or pipe the icing on to buns. Leave to set before serving.
