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Iced Buns

Recipe course: Dessert
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  1. Sieve the flour and salt together into warmed Kenwood bowl.
  2. Rub in margarine, and add the sugar
  3. Whisk the yeast in tepid liquid and this into a well in the centre of the flour mixture
  4. Stand in a warm place for about 15 minutes.
  5. Using the Dough Hook at speed 2-4 until perfectly smooth dough.
  6. The dough should be a little softer than for bread, and if necessary add another tablespoonful tepid milk (this is rarely needed).
  7. Leave the bowl in a warm place for the dough to prove until double its size.
  8. Knead again using the Dough Hook until smooth, then make into desired shapes.
  9. Shape into fingers – prove and bake near the top of a hot oven at 230 degrees centigrade for a good 10 minutes. 
  10. Coat with coloured water icing when cold.