Fruity Orange Buns

For the dough:
25 g fresh yeast or 2.5 tbsp dried yeast
0.5 cup warm water

75 g caster sugar
0.5 cup butter

1 tsp salt
1 cup warm milk

4 tbsp orange juice
2 tbsp grated orange rind

2 eggs, beaten
6 cups strong plain (bread) flour

For the icing:

Method:

To make the dough, dissolve the yeast in the warm water with 1 tsp of the sugar and leave until frothy. Mix the butter into the remaining sugar and the salt. Stir in the milk, orange juice, rind and eggs, and then blend in the yeast mixture. Gradually add the flour and mix to a firm dough. Knead well. Place in a greased bowl, cover with oiled plastic wrap and leave in a warm place for about 1 hour until doubled in size.

Roll out to about 2 cm in thick and cut into rounds with a biscuit (cookie) cutter. Place a little way apart on a greased baking (cookie) sheet and leave in a warm place 25 minutes. Leave to cool.

To make the icing, place the sugar in a bowl and mix in the orange rind. Gradually mix in the orange juice until you have a firm icing. Use Spoon to smear over the buns when cool and leave to set.