Recipe: raspberry iced brioche buns

A childhood favourite

I remember the sight of the raspberry iced buns from our local bakery sitting in the glass cabinet that lined the length of the shop. They were coveted by many–communicated by the fact that they were often sold out when I would go–and understandably so. The glistening pink icing on top acted like a beacon, and when I would walk through the bakery doors to see it, I would gravitate towards it instantly and stare at it as a way of letting all others know, that this was mine, and they had best not order it before I did.

The bakery was best known for their morning rolls, which were pale and incredibly floury, so much so that eating one would leave your hands and lower half of your face white with it. There was a sweetness to them that made them incredibly unique, and I believe they used the same dough for their sweet buns. Some days the raspberry iced buns would have jam and cream, and some days just cream, but always the rosy pink icing on top. I can still remember the feeling of biting into one, the cream smooshing out of the sides as I bit down, the hit of sweetness from the icing and jam, and the soft bun which felt slightly savoury compared to the other elements. A true Scottish bakery delight.

I make the brioche bun with tangzhong, which is a great way to ensure that the buns are lovely and soft. It is an easy additional step and something that I always do when making enriched doughs like this. The dough needs to prove at room temperature for 2 hours and then has a second rise in the fridge overnight. A third prove is then required the next day once you’ve shaped the buns, so keep this in mind when planning to make the recipe in terms of timings.