Iced Tea Bun

Tea Time Treats

Iced Tea Bun myfavouritepastime.com_1183The long awaited March Break is here. Schools will be closed for the next ten days. How is life wherever you are? I hope you’re having a great time with lots of sunshine. We had lots of sunshine today. It was very pleasant, but we still have those huge mounds of snow outside our doors. I can barely see my neighbour’s house.

Iced Tea Bun myfavouritepastime.com_1182A few days ago I made one huge tea bun using yeast as a raising agent. It was very delicious and easy to make. I added some orange rind (zest) and juice and some dried fruit. You can add any dried fruit that pleases your palate.  If you ever make this tea bun, please make sure you top it up with the glacé icing. You can make the basic glacé icing which requires boiled water and confectioners’ sugar but the water can also be substituted with orange juice. It tastes even better. If you have some food colours you can also give it a splash of colour. The bun is best eaten on the same day of baking. We enjoyed eating it and hope you will too.

Iced Tea Bun myfavouritepastime.com_9643Please click on and glimpse the recipe…

  • Ingredients 
  • 300g plain flour (2½ US cups; 2 Australian Cups, 10.5oz)
  • 1 teaspoon instant yeast (Fleishmann’s)
  • 30g (2 tablespoons) caster sugar
  • 2 teaspoons grated orange rind (zest)
  • 50g (¼ cup, 2oz) sultanas (golden raisins) or raisins
  • 80ml (⅓ cup) orange juice
  • 1 egg lightly beaten
  • 30g (2 tablespoons) butter melted
  • 80ml (⅓ cup) warm water

Iced Tea Bun myfavouritepastime.com_9585Please always remember to assemble all ingredients before you start

Iced Tea Bun myfavouritepastime.com_9588Preheat the oven to 375°F (190°C). Brush a baking tray with melted butter or oil or just line it with parchment (greaseproof) paper. Sift the flour, instant yeast, and castor sugar.

Iced Tea Bun myfavouritepastime.com_9590Add orange rind and raisins and  stir to combine then make a well in the centre.

Iced Tea Bun myfavouritepastime.com_9592Combine the orange juice, beaten egg and butter

Iced Tea Bun myfavouritepastime.com_9594Add the combined orange juice, beaten egg and melted butter, and almost all the water to the well and  mix to a soft dough, adding more water only if necessary.

Iced Tea Bun myfavouritepastime.com_9596Turn the dough onto a lightly floured surface

Iced Tea Bun myfavouritepastime.com_9600and knead for 10 minutes until smooth and elastic. (To test press dough, it should spring back without leaving an indent).

Iced Tea Bun myfavouritepastime.com_9605Place dough in a lightly oiled bowl, cover with a lightly oiled plastic wrap and leave in a warm place for 45 minutes or until doubled in size.

Iced Tea Bun myfavouritepastime.com_9608 Punch down the dough and knead for 1 minute. Shape dough into a smooth ball and roll or pat out to a 25cm (10 inch) circle. Cover with a lightly oiled plastic wrap and place on prepared baking tray. Leave in a warm place to rise for about 40 minutes.

Iced Tea Bun myfavouritepastime.com_9616Once the dough is risen,. mark it into 8 wedges using the blunt side of a table knife.

Iced Tea Bun myfavouritepastime.com_9618Bake the tea bun for 20 minutes or until golden brown and cooked through. (The cooked bun will sound hollow when tapped). Transfer to a wire rack to cool.

  • Ingredients for Glacé Icing
  • 120g (1 cup) icing (confectioners) sugar
  • 15g (1 tablespoon) butter
  • 30ml (2 tablespoons) boiling water
  • Desiccated (or shredded) coconut to sprinkle

Iced Tea Bun myfavouritepastime.com_9611Ingredients for Glacé Icing

Iced Tea Bun myfavouritepastime.com_9626Sift icing sugar into a small heatproof bowl. Make a well in the centre and set aside.

Iced Tea Bun myfavouritepastime.com_9624To make Glacé Icing:: combine the butter and water in a small pan and heat over low heat until butter is melted.

Iced Tea Bun myfavouritepastime.com_9627Add the butter mixture to the icing sugar and mix to a smooth paste. Stand bowl over a pan of simmering water and stir until icing is glossy.

Iced Tea Bun myfavouritepastime.com_9630Pour the icing over tea bun and sprinkle with desiccated (or shredded) coconut.

Iced Tea Bun myfavouritepastime.com_1178Serve with tea or coffee

Iced Tea Bun myfavouritepastime.com_9634This bun tastes delicious. What more can I say?

Iced Tea Bun

Preparation time: 30 minutes + 1½ hours resting time; Baking time: 20 minutes; Makes: 8 wedges

Original Recipe from Family Circle: Scones and Muffins

Ingredients

  • 300g plain flour (2½ US cups; 2 Australian Cups, 10.5oz)
  • 1 teaspoon instant yeast (Fleishmann’s)
  • 30g (2 tablespoons) caster sugar
  • 2 teaspoons grated orange rind (zest)
  • 50g (¼ cup, 2oz) sultanas (golden raisins) or raisins
  • 80ml (⅓ cup) orange juice
  • 1 egg lightly beaten
  • 30g  (2 tablespoons) butter melted
  • 80ml (⅓ cup) warm water

Glace Icing

  • 120g (1 cup) icing (confectioners) sugar
  • 15g (1 tablespoon) butter
  • 30ml (2 tablespoons) boiling water
  • Desiccated (or shredded) coconut to sprinkle

 Instructions

  1. Preheat the oven to 375°F (190°C). Brush a baking tray with melted butter or oil or just line it with parchment (greaseproof) paper. Sift the flour, instant yeast, and castor sugar. Add orange rind and raisins, stir to combine then make a well in the centre.
  2. Add the combined orange juice, beaten egg and melted butter, and almost all the water.
  3. Mix to a soft dough, adding more water only if necessary. Turn onto a lightly floured surface and knead for 10 minutes until smooth and elastic. (To test press dough, it should spring back without leaving an indent).
  4. Place dough in a lightly oiled bowl, cover with a lightly oiled plastic wrap and leave in a warm place for 45 minutes or until doubled in size. Punch down the dough and knead for 1 minute.
  5. Shape dough into a smooth ball and roll or pat out to a 25cm (10 inch) circle. Cover with a lightly oiled plastic wrap and place on prepared baking tray. Leave in a warm place to rise for about 40 minutes or until well risen.
  6. Mark the dough into 8 wedges using the blunt side of a table knife. Bake the tea bun for 20 minutes or until golden brown and cooked through. (The cooked bun will sound hollow when tapped). Transfer to a wire rack to cool.
  7. To make Glacé Icing: sift icing sugar into a small heatproof bowl. Make a well in the centre and set aside. Combine the butter and water in a small pan and heat over low heat until butter is melted. Add the butter mixture to the icing sugar and mix to a smooth paste. Stand bowl over a pan of simmering water and stir until icing is glossy. Pour the icing over tea bun and sprinkle with desiccated (or shredded) coconut. Serve with tea or coffee. You can tint glacé icing with sugar if you want.

Points to Note:

  1. I baked this bun at 400°F (200°C) for about 19 minutes but felt the oven was too hot. Next time I would reduce the temperature to 375°F (190°C).
  2. If using measuring cup:  spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.

Updated: 3 February 2016

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

48 thoughts

  1. Visiting your blog so often reminds me of being a kid and coming home from school. I would run straight to the kitchen to see what cake I would find. Thank you so much for sharing your beautiful recipes and pictures!

    1. Hi again, Afra,
      Don’t we all remember those days when you’d hope your mum baked or cooked something nice. You’d hope a nice smell would hit you…on arrival. Life was good then. Have a wonderful weekend!
      Liz

  2. This looks like a light, flavorful cake, Liz. I’m not one much for coconut but I think I’d make an exception here. Good that kids in your area are able to have a Spring break. Many districts around here have used up all of their snow days and had to steal a few from the Spring breaks. It wasn’t the snow but the extreme cold that kept kids home. I hope you guys got some of the weather we received today. It was our first real Spring day. Even with all the snow on the ground, it was fantastic! Have a great week, Liz.

    1. Hi again John,
      We had great weather too, on the same day as you did and then came the snow storm the day after, We had only a few of those cold days so Spring Break was not interrupted. We have spent the whole week watching movies. The week is over now. Too fast. I wish you a great weekend, John and hugs to Max. Thanks so much for your constant support!
      Liz

    1. Hi Lignum
      More or less the same procedure, then make them into little buns with a cross on top. Easter is soon here…thank God. The weather is awful right now!
      Liz

    1. Hi Miss Winnie,
      Thanks for the compliments. It’s best made and served on the same day. It can keep for a few days but I prefer it fresh. Have a lovely weekend!
      lIz

      1. That’s great! I’m hosting a lunch/tea in my flat next week, but I’m trying to save time by making things a day or two in advance. I’ll let you know how it goes, but I’m think the buns would still be lovely and fluffy if properly stored… fingers crossed. 🙂

        1. I wish you all the best in your hosting. I can visualize delicious dishes…you are highly talented. I love browsing your blog. It’s always a pleasure. My fingers and feet crossed for you!
          Liz

  3. I really love yeast buns, their texture, smell, flavour… beyond comparison; it’s true that you have to eat them preferably the day they are baked, but it’s a minor drawback (or a huge advantage 😉 ). That orange rind just made may day!
    xxx from sunny Alicante (Spain)

    1. Me too. You have truly described them. I am jealous that you’re having it all sunny and nice. Please e-mail me some sun….best wishes
      Liz

    1. Oh what a lovely name, “Iced duck” I won’t ask why I’ll just smile and enjoy calling it iced duck. Have a lovely weekend!
      Liz

  4. Oh my – your pictures, especially of the finished bun makes my mouth water. At first I thought you used blueberries but I am sure the raisins are very good. Enjoy your weekend Liz- a beautiful day today but tomorrow could bring a little snow. At least the winter is finally winding down 🙂

    1. Ain’t we ever so glad the winter is winding down here too! I hope the temperatures don’t dip again so soon. Thanks for the compliments I used raisins but you can sub them with whatever pleases your palate. Have a great week!
      Liz

  5. This looks right up my alley! I will have to try it soon. I love a sweet yeast bread every now and then, definitely with an orange glaze on top, maybe cranberries inside. Getting hungry just thinking about it! Enjoy the weekend.

    1. Hi Mama D,
      Ha ha cranberries sound lovely. I have that bag that has been sitting in my pantry for months, maybe next time I should use cranberries. Sounds like a good idea! Have a lovely Sunday!
      Liz

  6. My mother (and of course, me!) would love this lovely baked confection! I would replace the water with the orange juice too. So nice to hear you’re having beautiful, sunny weather…it hasn’t stopped raining here in 24 hours but I hear sunny and warmer weather is coming next week!
    Enjoy your weekend!
    Allison

    1. Hi Allison,
      The sun really helps when it’s cold (sunny yes but still clocking -14C (7F). Yesterday was warmer though. Sunny and warmer is here too but warm is around 25F.
      I hope spring will be here soon although my lawn is full of dandelions…I dread seeing them spring up…in hundreds
      Enjoy Sunday
      Liz

  7. Looks like a treat with tea or coffee! I love the use of golden raisins, I find them much nicer in baking. The coconut icing makes it look delicious 🙂

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