Sweet Buns

Sally Lun


When growing up in New Zealand we used to buy these from the school tuck shop. Great tasting with fruit and icing.



4 serves

Prep time

10 minutes

Cooking time

25 minutes

Batter Ingredients

  • 3 ozs plain flour

  • 5 fluid ounces warm milk

  • 1 tsp caster sugar

  • 2 tsp active dry yeast

Dough Ingredients

  • 6 ozs plain flour

  • 1 oz butter, melted, allow to cool slightly

  • 1 oz caster sugar

  • 1 egg, lightly whisked

  • 1 tsp mixed spice

  • 1/4 cup each of sultanas and cranberries

Icing Ingredients

  • 1 cup icing sugar

  • 1 Tbsp butter

  • 2-3 tsp water, more if your icing is too stiff

  • desiccated coconut, sprinkle on top


  • Preheat oven to 200 C , grease a 6 inch deep cake tin.
  • Combine all the batter ingredients in a bowl, beat until smooth and leave in a warm place until it goes frothy. About 5-10 minutes.
  • Add all the dough ingredients to the batter and stir until smooth. Pour batter into the tin, cover and leave until doubled in size. About 30 minutes. This will all depend on how warm a day you are making this.
  • Bake uncovered for 25 minutes, until golden brown.
    Turn out onto wire rack and leave to cool.

  • In a bowl, add icing sugar, butter and water and mix all together until a smooth icing. If too stiff add water, 1 tsp at a time. When bun is cold, spread icing on top and sprinkle coconut on top.
    Eat as is , or halve and put butter on on side.

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