ICED TEA BUN

Ingredients.....2 cups of plain flour, 7 gm of instant dried yeast, 2 tbs of castor sugar, 1 dsp of grated lime rind, 1/2 cup of sultanas, 1/3 rd cup of lime juice, 1 egg, lightly beaten, 30 gm of butter/ marg, melted, 1/3rd cup of warm water. Glace Icing.....1 cup of icing sugar, 15 gm of butter/ marg, 1 tbs of boiling water, pink food colouring, optional, desiccated coconut, to sprinkle. Line a baking tray with baking paper. You will need to preheat your oven after you have knocked back the dough, later in the recipe. Place the flour into a large bowl, add the yeast, sugar, rind and sultanas. Stir to combine and make a well in the centre. In a separate bowl mix together the juice, butter/ marg, the beaten egg and most of the water. Add the wet mixture to the well in the dry mixture, mixing to a soft dough, add the remaining water if necessary. Knead the dough on a lightly floured surface, until smooth and elastic, ( to test press the dough, it should spring back without leaving a dent). Place the dough in a large, lightly oiled bowl, cover with a sheet of lightly oiled cling wrap and leave in a warm spot for 45 minutes or until well risen. Now it is time to preheat your oven to 180 deg C. Finally punch down the dough and knead for 1 minute. Shape the dough into a smooth ball and pat out into a round 25cm circle. Place the dough onto the prepared tray and let rise for 30 minutes. Mark the dough into 8 wedges using the edge of a ruler. Cook for 20 minutes in the preheated oven or un til golden brown and cooked through. The dough will sound hollow when tapped. Turn out onto a wire rack to cool and spread with glace icing and finish with a sprinkle of desiccated coconut. To make the icing, mix together the wAter and butter/ marg in a small saucepan over a low heat. When the butter/ marg has melted add the icing sugar and mix to a smooth paste, keep stirring over the low heat until the icing is glossy. tint with food colouring if wish.