Line a large baking tray with baking paper and draw an 18cm (7in) circle in the centre. Put bread mix in a bowl and mix in lemon zest, sugar and cinnamon. Make a well in centre.
Put oil and lemon juice in a jug and make up to the recommended liquid level with water as directed. Mix, rest and knead according to the packet instructions.
Divide dough into 16 equal portions and shape each into a neat ball. Arrange 8 evenly spaced on the outside edge of the drawn circle to create a ring. Arrange remaining 8 buns inside the circle to make a second ring. Cover with a piece of oiled clingfilm or a reusable alternative and leave to rise as directed.
Preheat oven to 220°C/200°fan/Gas 7. Brush tops of buns with egg and bake for 20 minutes or until deeply golden. Transfer to a wire rack to cool completely.
Put icing in a small pan with vanilla and 4 teaspoons water. Heat gently until very soft and melted. Mix well, spoon thickly over each bun and decorate with flowers. Leave to set briefly before serving.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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