First make the buns – collect together your equipment (see Recipe Notes below) and ingredients.

If using a freestanding mixer fitted with a dough hook: place all the ingredients in the bowl of the stand mixer, holding back a quarter of the water. Stir the mixture with a spoon, then slowly add the remaining water to form a sticky, rough dough. Attach the bowl to your mixer and mix on speed 2 for 8 – 10 minutes or until the dough is smooth and elastic. This dough is quite wet so kneading in a freestanding mixer is my preferred method.

If kneading by hand: place all the ingredients in a large bowl, holding back a quarter of the water. Stir the mixture with a spoon, then slowly add the remaining water to form a sticky, rough dough. Knead the dough in the bowl for 3 – 4 minutes and then turn out onto a lightly floured surface. Knead well for 10 minutes or until the dough is smooth and elastic, adding extra flour as necessary. This is quite a wet, sticky dough and I find it quite difficult knead hand, without adding too much extra flour. If you have a freestanding mixer with a dough hook, this is by far the easiest way.

Meanwhile, lightly oil a clean bowl, large enough for the dough to rise in until double in size. When the dough is ready, transfer to the oiled bowl and cover with a damp tea towel, lid or cling film. Leave to rise in a warm place for 1 – 2 hours, or until doubled in size. (On cold days I set my oven to 40°C, on a dough setting, cover and leave it to rise in the oven.)

Whilst the dough is rising, line a baking dish with baking parchment and lightly oil it. I use a 25cm/10 inch round baking dish.

When the dough is ready, lightly flour the top, knock it down and briefly knead it on a floured work surface.

Divide into 12 pieces (or however many you want!), and knead each piece into a ball. Pinch underneath the dough to create a neater shape. Make all 12 in this way, placing them, pinched side down, evenly in the dish. Leave sufficient space for them to double in size. It is also common to make them into a finger shape.

Cover loosely with cling film and set aside in a warm place for roughly 40 minutes. They should be touching each other when they have risen.

Preheat oven to 180°C/350°F/Gas 4 (fan 160°C) and cook the buns in the centre of the oven for 10 – 15 minutes, or until they are lightly browned and cooked. Remove from the oven and set aside to cool.

Top with the icing – gradually add the water to the icing sugar until it forms a thick, smooth paste.

Either:

- pour and spread the icing over the buns and leave to set, OR

- separate the buns and dip the top of each cooled bun in the icing. Smooth the surface of the icing with your fingers, wetting them if necessary.

Wonderful served fresh, as they are, or, if you are in a decadent mood, sandwich with whipped fresh cream and jam. Unbelievably good. Either way, a cup of tea (or coffee) is essential.