When the buns pass the poke test (see page 83), put them in
the oven. Turn the heat down to 170°C (340°F) and bake for
18–20  minutes. The bun tops will be a light tan colour, springy to
touch, and the internal temperature will be 95°C (205°F).

As soon as the buns come out of the oven, brush the lemon syrup
all over the tops and sides. Leave the tray to completely cool on a
wire rack for around 1 hour. If your frosting is chilled, take it out of
the fridge now.

To finish the buns, pull a bun away from its buddies. Using a small,
sharp serrated knife, split the cooled bun like a hot dog bun, keeping
the base intact, and smooth a good smear of softened butter on each
cut side. Press the halves back together. Load the softened frosting
into a piping (icing) bag with a medium–small (# 5) plain nozzle in
place. Pipe a tight squiggly spine down the top of the bun and sprinkle
a pile of crushed pistachios liberally on top.

Adaptrix
Schoolyard buns
My childhood iced buns were
pink-iced and dusted with a flurry
of cough-inducing fine coconut
and Friday couldn’t come around
fast enough.

Make, shape and bake the bun
dough as above. Crush 30 g (1 o z)
freeze-dried raspberries and whip
it into the softened Fluffy yoghurt
frosting (omit the lemon). Split and
butter the buns, pipe the frosting on,
then press moist coconut flakes or
fine coconut into the icing on top.