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.
2
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.
3
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.
4
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.
5
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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