My Brave Iced Buns Recipe: Soft, Pillowy, and Topped with a Cherry on Top
These Brave Iced Buns are soft, yeasted rolls topped with a simple powdered sugar glaze and a candied cherry. The trick is using bread flour for structure and a milk-egg wash for that bakery-style golden top.
Equipment
- Stand mixer with dough hook
- Large Bowl
- Baking Sheet
- Parchment Paper
- Small saucepan
- Whisk
- Wire rack
Ingredients
Dough
- 1 ¾ cups bread flour
- 1 ½ tablespoons granulated sugar
- 2 teaspoons instant yeast
- ½ teaspoon salt
- 1 ½ tablespoons unsalted butter softened
- 1 large egg beaten
- ⅓ cup milk warmed
- ¼ cup water
Egg Wash
- 1 large egg beaten
- 1 teaspoon water
Icing
- 1 ¼ cups powdered sugar sifted if lumpy
- 2 tablespoons water as needed
Topping
- 8 candied cherries
Instructions
- Prep: Warm the milk to about 110°F. Take the butter out so it can soften if it isn't already. Line your baking sheet with parchment paper.
- Mix the Dry Ingredients: In the bowl of your stand mixer (or a large bowl), whisk together the bread flour, sugar, instant yeast, and salt. Make sure the salt doesn't touch the yeast directly if you're letting it sit — salt can kill yeast if they're pressed together too long.
- Add the Fat and Liquid: Add the softened butter, beaten egg, warm milk, and water. Use a spatula to give it a quick stir so the flour doesn't fly everywhere when you turn the mixer on.
- Knead the Dough: Attach the dough hook and knead on medium-low speed for about 8 minutes. The dough should pull away from the sides of the bowl and feel smooth and elastic. If it's too sticky, add a tablespoon of flour at a time. If it's too dry, add a splash of water. You know it's ready when you press a finger into it and the dough springs back slowly. It should feel like a baby's bottom — soft and smooth.
- First Rise: Transfer the dough to a lightly greased bowl. Cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for about 1 hour, or until doubled in size. I like to put it in my microwave with the door cracked — it's draft-free and stays warm from the pilot light or just a cup of hot water inside. If your kitchen is cold at 65°F, it might take 90 minutes. Be patient. This is the step that makes them fluffy.
- Shape the Buns: Gently punch the dough down to deflate it. Turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. I use a kitchen scale for accuracy — each piece should be about 60 grams. Roll each piece into a ball, then use your cupped hand to gently roll it against the counter into a smooth, tight ball. Place them on the prepared baking sheet, leaving about 2 inches of space between them. They'll spread and rise into each other, which gives them that pull-apart texture.
- Second Rise: Cover the shaped buns with a towel and let them rise for 30-45 minutes, until they are puffy and almost doubled. They should look pillowy and soft.
- Preheat and Glaze: While they're rising, preheat your oven to 375°F. In a small bowl, mix the remaining beaten egg with 1 teaspoon of water to make the egg wash. Right before they go into the oven, brush the tops of the buns gently with the egg wash. Be careful not to puncture the dough.
- Bake: Bake for 15-18 minutes, or until the tops are a deep, golden brown and the buns sound hollow when tapped on the bottom. I usually rotate the pan halfway through to ensure even browning. Your kitchen is about to smell like a legit bakery.
- Cool: Let the buns cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. It's tempting, but do not ice them while they're hot — the icing will melt right off and soak into the bread. Trust me, I've done it.
- Make the Icing: Whisk together the powdered sugar and water. Start with 1 tablespoon of water and add more until you get a thick, drizzly consistency. You want it to be thick enough that it doesn't just soak into the bun, but thin enough that it settles into a smooth, flat cap.
- Assemble: Once the buns are completely cool, dip the top of each bun into the icing, letting the excess drip back into the bowl. Place them back on the wire rack. Immediately press a candied cherry into the center of the icing before it sets. Let the icing firm up for about 20 minutes at room temperature.
Notes
Make ahead: Prepare dough through second rise on baking sheet, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let buns sit at room temperature for 30 minutes, then continue with egg wash and bake.
Storage: Store baked, iced buns in an airtight container at room temperature for up to 3 days. Do not refrigerate. Freeze un-iced buns for up to 3 months. Reheat in a 300°F oven for 5 minutes or microwave for 15 seconds (makes icing sticky).