• 500 g (1 lb) strong white bread flour
  • 50 g (2 oz) caster sugar
  • 1 tablespoon fast-action dried yeast
  • 25 g (1 oz) slightly salted butter, melted
  • 300 ml (½ pint) hand-hot milk, plus extra if required
  • 2 teaspoons vanilla extract
  • 300 g (10 oz) fondant icing sugar
  • pink food colouring

Mix together the flour, sugar and yeast in a bowl. Add the butter, milk and vanilla and mix to a fairly soft dough, adding a dash more milk or hot water if the dough feels dry. Knead the dough for 10 minutes on a floured surface until smooth and elastic. Put in a lightly oiled bowl, cover with clingfilm and leave to rise in a warm place for about 1 hour or until doubled in size.

Punch the dough to deflate it, then divide into 10 even-sized pieces on a floured surface and shape each into a sausage shape. Place, well spaced apart, on a large greased baking sheet. Cover loosely with greased clingfilm and leave to rise for 30 minutes.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until risen and pale golden (placing a roasting tin filled with 1.5 cm (¾ inch) hot water on the lower shelf to prevent a firm crust forming). Transfer to a wire rack to cool.

Make the icing. Sift the icing sugar into a bowl and gradually beat in a little water, a teaspoonful at a time, to make a smooth, spreadable icing. Spread half over 5 of the buns. Add a dash of pink food colouring to the remaining icing and spread over the rest of the buns. Best eaten freshly baked.

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