Summer 2026/2027 is here, and the effortlessly stylish Kaia Gerber graces the cover of Slim Magazine as our stunning cover star of the season! Inside, discover the latest celebrity fashion trends, delicious summer recipes, handcrafted cocktails, exclusive paparazzi snapshots, stylish home inspiration, health and wellness tips, weight-loss advice, and exciting prizes to be won. Step into summer with style, health and inspiration, only in Slim Magazine!
RECIPES
BLACKBERRY ICED BUNS
INGREDIENTS MAKES 12 1 egg, for egg wash salted butter, to serve (optional)
PRE-FERMENT 200g tipo 00 flour 160ml (2/3 cup) full-cream milk, warmed 7g active dried yeast 25g caster sugar
MAIN DOUGH 300g tipo 00 flour 60g caster sugar pinch of sea salt 80ml (1/3cup) full-cream milk 2 eggs (approximately 100g) finely grated zest of 1 lemon and 1 orange 1 teaspoon vanilla extract 20g honey 1 tablespoon neutral vegetable oil 80g unsalted butter, softened, plus extra for greasing
BLACKBERRY ICING 300g icing sugar 100g fresh or thawed frozen blackberries 1 tablespoon unsalted butter, melted
These buns are so nostalgic, fluffy, not too sweet and dripping with icing. They get a bit of a twist here with an enriched dough flavoured with orange and lemon, and a vibrant blackberry icing. The dough, although it needs a little time, is really easy to work with and is so, and pillowy.
Any berry works, I love making them with raspberries or strawberries too. If you don’t have berries, a simple icing made with icing sugar, some vanilla extract, melted butter and a touch of milk is also lovely.
1. Combine all the pre-ferment ingredients in a large bowl and stir well. Cover and allow to prove in a warm spot for 1 hour, or until spongy and risen.
2. Place the pre-ferment and all the main dough ingredients, except for the butter, in the large bowl of a stand mixer fitted with the dough hook attachment. Mix on medium–high speed for 10–12 minutes, or until the dough is strong and elastic.
3. With the mixer running, add the butter one heaped teaspoon at a time. Continue mixing for 8–10 minutes, or until a piece of dough becomes almost transparent without easily breaking when stretched.
4. Transfer the dough to a well-greased bowl, cover and allow to prove in a warm spot for 1–1½ hours, or until doubled in size.
5. Line two baking trays with baking paper.
6. Punch down the dough, transfer it to a clean work surface and divide into twelve 80g pieces.
7. Roll each piece into a ball, then transfer to the prepared trays and loosely cover. Allow to rise for 45 minutes to 1 hour, or until risen and puffy.
8. Preheat the oven to 175°C fan-forced (195°C conventional).
9. Whisk the egg with 1 teaspoon of water and brush the tops of the buns with the egg wash.
10. Bake for 12–14 minutes, or until the buns are risen and golden. Allow to cool on the trays.
11. To make the blackberry icing, place the icing sugar in a bowl and set aside.
12. Crush the blackberries in a small bowl using the back of a fork. Stir well, then press the mixture through a sieve, catching the juices and discarding the solids.
13. Add the melted butter to the icing sugar, followed by enough blackberry liquid to create a thick but spreadable icing. If it is still too thick, add a little water until the desired consistency is achieved.
14. Spread the cooled buns with the blackberry icing and allow it to set for about 30 minutes.
15. Serve the buns plain, or split them in half and spread generously with salted butter, if desired. They are best eaten on the day they are made.
66 SLIM-MAGAZINE SUMMER 2026/27