Place the flour in a large bowl. Mix the salt in evenly with your hand. Sprinkle in the yeast and caster sugar. Cube the butter and add to the mix.
Add in the warm milk, eggs and about two-thirds of the water and start mixing with your hands. Slowly add the remaining water to form a dough and knead in the bowl for a couple of minutes.
Lightly flour your work surface and turn out the dough. Knead well until the dough becomes smooth and elastic – approximately 10 minutes.
Pop back in the bowl, cover with a damp tea towel and leave to prove for 50 minutes, or until doubled in size.
Prepare a large baking trays either using a silicone mat or by lightly greasing.
When proved, knock back the dough and turn out onto your worktop. Divide into 12 pieces, each of which will be approximately 75g (if you want even buns). Roll into balls and then shape into the classic iced bun finger.
Place onto your baking trays. They should be spaced far enough apart to allow them to double in size.
Cover with a damp tea towel and leave to prove in a warm place for a further 35 minutes.
Whilst proving, preheat your oven to 220ºC/Fan 200ºC/Gas Mark 7.
Once proved, bake for 10 minutes – they should be golden brown and hollow to the tap. Leave to cool on a wire rack.
Whilst cooling, make the icing by mixing the icing sugar with the juice from your fresh lemon. You want it to be quite thick, so use your judgement as to whether you need more icing sugar or to add a little extra water.
When your buns are cool, dip the tops into the icing and leave on the wire rack to set. They don’t have to be pretty…rustic or not, they taste amazing!
If you want a little extra luxury, slice the buns in half and add some freshly whipped double cream and lemon curd, dusting with icing sugar to finish…yum! Or drizzling some lemon curd on top of the icing also makes a nice addition.