Method

Add warm milk, sugar & yeast to a bowl then whisk until sugar has dissolved, then leave in a warm place for a hour to go frothy.

Next whisk in the eggs then mix in the flour then butter, then knead this is best done in a food mixer with a dough hook for 10 minutes or do by hand on a floured worktop until it springs back.

Put dough in a bowl & cover with cling film with a pierced hole, place in a warm place & allow to double in size i.e. about an hour.

Tip out dough onto a floured worktop & knock back by kneading for a few minutes, then divide dough to the number of portions selected, then roll dough pieces into 10cm long sausage shapes or rounds if you prefer, then place on baking sheets lined with greaseproof paper & cover with a sheet of oiled cling film, place in a warm place for an hour or so to double in size

Pre-heat oven to 170°c fan.

Bake in oven for about 20 minutes or until golden brown on top, take out & allow to go cold on a rack.

In a bowl add icing sugar then add liquid of choice a little at a time to gey thick syrup consistency, then dip the top of each cold bun in the glaze, set aside to dry & harden.