Recipe Image

Ingredients

For the Snack

2 tbsp Olive Oil

250 ml Full Fat Milk

1 Egg

30 g Icing Sugar

1 Pinch Sea Salt

1 tsp Vanilla Extract

350 g Plain Flour

180 g Sourdough Starter Discard

For the Topping

1 Egg

For the Icing

200 g Icing Sugar
* Always check the ingredient labels for allgergen information

You can experiment by adding lemon zest / juice to the icing (or other flavour combinations).

Sourdough Iced Buns

by Dan

Serves 12

Total 40 minutes

Oven Temp 180 °C - 20 minutes

Difficulty Not too Tricky

Method

  1. Add the flour, sourdough discard and icing sugar in a large bowl with a pinch of salt. Make a well in the middle and add the olive oil, egg, vanilla extract and milk, then bring together to form a dough.

  2. Knead the dough on a dusted work surface for around 10 minutes, or until smooth and elastic. Lightly oil the large bowl and sit the dough back in, cover with a damp tea towel and leave in a warm place for a couple of hours, or until doubled in size.

  3. Tip the dough and then knock the air out and divide into 12 equal pieces. Roll each piece into a bun and place in a oiled tray, cover and leave until doubled in size (they can also be left in the fridge overnight).

  4. Lightly brush the bun tops with eggwash and bake on the middle shelf of the oven for 20 minutes and then leave to cool completely.

  5. For the icing,  mix with a little water, until smooth and glossy, then spoon on top.