Snowman coconut iced buns

Combine the bread mix and caster sugar in a large bowl. Make a well in the centre and pour in 200ml of the milk, the melted butter and egg, then mix together swiftly with a wooden spoon. If it feels a little dry, add a dash more milk. Knead on a lightly floured surface for 5-10 mins until you have a dough that is smooth and springy. Put the dough in a large, lightly oiled mixing bowl, then cover and leave in a warm place for 1½-2 hrs, or until doubled in size.

Tip the dough out of its bowl onto a lightly floured surface and knock it back (gently kneading it a few times to expel the air). Split the dough into 10 equal-sized pieces, then shape each one into a ball and roll out to a diameter of about 10cm. Pinch the bottom tightly together to seal. Arrange nine of the buns, pinched-side down, on a baking sheet lined with baking parchment, ensuring there is a good amount of space between each one. Cover loosely and leave for 1 hr more to double in size.

Heat oven to 200C/180C fan/ gas 6. Bake for 20-25 mins in the centre of the oven until golden brown, then remove from the oven and leave to cool completely on the baking sheet.

Mix the icing sugar and 3 tbsp water together to create a thick, glossy icing. Dip each one in the icing, then in the desiccated coconut. Make two eyes using the black icing, plus smaller blobs (to look like coal) for the mouth. Use the orange icing to make little carrot noses. Leave the buns to set at room temperature for 1 hr. Will keep in an airtight container for up to three days.