1. In a planetary mixer add the strong flour, caster sugar, spread, yeast, eggs, salt and warm milk and mix slowly using the dough hook
2. Add the warm water slowly until a soft dough is formed
3. Kneed using the mixer for 10 minutes until smooth and elastic
4. Allow to prove in a warm place, with a damp tea towel covering for 1 hour or until doubled in size
5. Knock-back to remove the air from the dough and tip out onto a floured surface
6. Split the dough into manageable pieces and roll into long ‘sausages’ about 2.5cm in diameter
7. Cut the ‘sausage’ into 8 cm pieces and arrange on a greased baking tray allowing enough room for them to double in size once more (do not worry if they touch slightly)
8. Cook in a preheated oven at 220˚C for 10mins until lightly browned and transfer to a cooling rack to cool
9. Make the icing by mixing the icing sugar and water (this should be quite thick)
10. Once the buns are cool, dip into the icing and allow to set

• This recipe is best made and served on the same day

Wheat, Milk, Eggs