Malt iced buns with raspberry icing

recipe Detail


Who doesn’t love an iced bun? Even better, how about a homemade iced bun. These ones temper the sometimes over-sweet flavour thanks to YQ wheat flour and a little malt, while the raspberry icing ensures they retain their retro look.


- 1 cup malt powder

- 2 cups all-purpose flour

- 1/4 cup granulated sugar

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 1/4 cup olive oil

- 1 cup milk

- 1 egg

- 1/2 cup powdered sugar

- 1/4 cup raspberry preserves

- Olive oil for greasing

- Seasoning (optional)

- Dried spices (optional)


1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. In a large mixing bowl, combine the malt powder, flour, sugar, baking powder, and salt. Mix well until all the ingredients are evenly incorporated.

3. In a separate bowl, whisk together the olive oil, milk, and egg until well combined.

4. Slowly pour the wet mixture into the dry ingredients, stirring constantly until a dough forms.

5. Turn the dough out onto a floured surface and knead for a few minutes until smooth.

6. Roll out the dough to about 1/2 inch thickness and use a round cookie cutter to cut out circles.

7. Place the circles onto a greased baking sheet and bake for 15-20 minutes, or until golden brown.

8. While the buns are baking, make the raspberry icing by combining the powdered sugar and raspberry preserves in a small bowl. Mix until it forms a smooth and thick glaze.

9. Once the buns are done, remove them from the oven and let them cool for a few minutes.

10. Once slightly cooled, drizzle the raspberry icing over the buns using a spoon or piping bag.

11. If desired, sprinkle with seasoning or dried spices for added flavor.

12. Serve warm and enjoy your delicious malt iced buns with raspberry icing!

Add To Shopping List
Powered By