Step 1

Heat milk and 75ml water until hot but not boiling. Set aside to cool until lukewarm.  Sift flours into a large bowl and stir in yeast, sugar and 1tsp fine salt. Make a well in centre and add butter, egg and milk mixture to well. Mix to a soft dough.

Step 2

Tip on to a work surface lightly dusted with flour (reserving bowl) and knead for 10min until smooth and elastic. Form into a ball. Lightly grease cleaned-out bowl with butter, add dough and cover with greased clingfilm. Leave in a warm place to rise until dough has doubled in size – about 1½ hr.

Step 3

Line a baking sheet with baking parchment. Punch down dough in bowl and divide into 12 equal pieces (weigh for best results). Shape each piece into a 10cm (4in) long sausage.  Arrange on lined sheet in two rows of six, spacing about 1.5cm ( in) apart.

Step 4

Cover again with greased clingfilm (butter-side down) and leave to prove for 45min or until puffed (buns should be touching).

Step 5

Preheat oven to 200°C (180°C fan) mark Uncover buns and bake for 12-15min until  risen and golden. Transfer to a wire rack to cool.

Step 6

Sift icing sugar into a bowl and mix in just enough water (about 1½ – 2tbsp) until just  spreadable. When cool, tear buns apart and spread or pipe (with a flat nozzle) icing on to buns. Leave to set before serving.