My dad has always had a thing for iced buns. He’d munch through six of them for lunch as a hungry teenager at South Otago High School, and we always had them in the pantry for his smoko on the farm. While he prefers to eat them with a little butter, I love to eat them as baked cream doughnuts. Either way, they are absolutely delicious and perfect for sharing. These buns are best eaten the day they are made.


Te Pokenga

Kia kotahi me te haurua kapu wai aromahana

Kiahautoru kapu huka hāura

Kia toru me te haurua kokoiti īhi

Kia toru me te haurua kapu puehu parāoa

Kia kotahi kokoiti tote

Kia 50 karamu pata, ōrite te mahana ki te rūma

Kia 15 karamu pata kua rewaina

The Dough

1½ cups lukewarm water

⅓ cup brown sugar

3½teaspoons yeast (Surebake)

3½ cups flour (high grade)

1 teaspoon salt

50 grams butter, at room temperature

15 grams melted butter

Place the wai aromahana, huka hāura and īhi in a bowl and leave to activate for 10 minutes. Stir in the puehu parāoa and tote until a dough forms. Mā te mīhini whakaranu, mā ō ringaringarānei, pokepokea te pokenga mō te 10 miniti. Using a stand mixer (fitted with a dough hook), or your hands, knead for 10 minutes. Now for the butter. If you’re using a mixer, keep the speed low and add it all in one go. If kneading by hand, stretch the dough out and dot the butter on top. Knead for a further 3–5 minutes, until the butter is mixed in and the dough is shiny and springs back when pressed.

Place the dough in an oiled bowl. Cover and set aside for 1–1½ hours, until doubled in size. Whakamahanatia te umu kia 170 te pāmahana. Heat the oven to 170°C. Tip the dough onto a lightly floured bench. Divide the dough in to 15 equal portions, each weighing about 55 grams. Roll into 15 sausages and line up on to a 40-by-30-centrimetre oiled tray. Leave to rise again for 40–45 minutes. Bake for 20 minutes, rotating the tray halfway through baking so they cook evenly. Remove from the oven and brush with the melted butter. Leave to cool completely on a rack.

Te Pani Reka

Kia 100 karamu pata kūteretere

Kia hautoru kapu tiamu hua

Kia toru hauwhā kapu kokonati pūtī

Kia toru hauwhā kapu puehu huka

The Icing

100 grams softened butter 

⅓ cup mixed berry jam 

¾ cup desiccated coconut 

¾ cup icing sugar 

Add the pata kūteretere to a medium bowl. Whakamahia he paoka ki te whakaranu i te pata kia māene ai. Using a fork, mix the butter until smooth. Mix in the tiamu hua, kokonati pūtī and puehu huka. 

Spread the icing thickly on each bun. It should be a little thick and glorious. If desired, split the buns and fill with jam and cream as follows. 

Te Kirīmi  

Kia 300 ritamano kirīmi 

Kia rua kokonui puehu huka 

Kia kotahi kokoiti pē wanira 

Kia haurua kapu tiamu hua 

Kia hauwhā kapu kokonati pūtī 

The Cream 

300 millilitres cream 

2 tablespoons icing sugar 

1 teaspoon vanilla paste 

½ cup mixed berry jam 

¼ cup desiccated coconut 

Place the kirīmi, puehu huka and pē wanira in a bowl and whisk to form soft peaks. 

Cut the buns vertically down the middle. Pipe or spoon in some jam, then pipe or spoon in some whipped cream. Dollop a little blob of jam on top and sprinkle with extra coconut. 

Recipe from WhānauKai by Naomi Toilalo. Published by HarperCollins NZ, 2022. Hardcover $55.

On Tuesday 30 April at 8pm, join us for a chat with Naomi as she shares her journey from The Great Kiwi Bakeoff to creating the beautiful billingual cookbook, WhānauKai. Learn more about Social Club here.

This extract featured in our Ngahuru Autumn Edition. 

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