- 250g/9oz strong white flour, sifted
- 250g/9oz plain flour, sifted
- 125ml/4fl oz warm water
- 125m/4fl oz warm milk
- 1 x 7g/¼oz sachet fact-action dried yeast
- 2 tsp fine sea salt
- 50g/2oz caster sugar
- 1 lemon, zest only
- 1 free-range egg, beaten
- 50g/2oz butter, cut into cubes
- vegetable oil, for greasing
- For the icing
- 50g/2oz icing sugar, sifted
- ½ lemon, juice only
- Place the flours, water, milk, yeast, salt, sugar and lemon zest into a large bowl and mix with a fork until combined. Add the beaten egg and butter and continue to mix until the mixture comes together as a sticky dough.
- Tip the dough onto a lightly floured work surface and knead for five minutes, or until the dough is smooth and elastic.
- Lightly oil a bowl with a little of the vegetable oil.
- Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
- Lightly grease two baking trays.
- Knock the dough back to its original size and turn it out onto a lightly floured work surface. Divide the dough into eight portions, shape them into rounds and place onto the baking trays. Ensure the rolls are well spaced. Cover with a tea towel and set aside to prove for 30 minutes.
- Preheat the oven to 220C/425F/Gas 7.
- Bake the buns in the oven for 20-25 minutes or until well risen and golden-brown. Remove the buns from the oven and set aside to cool on a wire rack.
- Meanwhile for the icing, mix the icing sugar and lemon juice together in a bowl until smooth.
- Once the buns have completely cooled, spread the icing on top of them and set aside until the icing has hardened.
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