Finger buns
Do you remember staring through the display glass cabinet, desperately yearning for one of those delicious looking finger buns? Well yearn no more, for you shall make your own and eat as many as you like!
- 45 mins cooking
- Makes 16 Item
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Ingredients
Finger buns
- 4 teaspoon (14g) dry yeast
- 1/4 cup (55g) caster (superfine) sugar
- 1 1/2 cup (375ml) warm milk
- 4 cup (600g) plain (all-purpose) flour
- 60 gram (2 ounces) butter, chopped
- 1 egg, beaten lightly
- 1/2 cup (80g) sultanas
- 1/4 cup (40g) dried currants
- 1/4 cup (20g) desiccated coconut
Glaze
- 1 tablespoon caster(superfine)sugar
- 1 teaspoon powdered gelatine
- 1 tablespoon hot water
Icing
- 1 cup (160g) icing (confectioners') sugar
- 10 gram (½ ounce) butter, melted
- 1 tablespoon milk, approximately
- pink food colouring
Method
Finger buns
- 1Grease two 20cm x 30cm (8-inch x 12-inch) lamington pans. Combine yeast, sugar and milk in small bowl. Cover; stand in warm place about 10 minutes or until frothy.
- 2Sift flour into large bowl, rub in butter. Stir in yeast mixture, egg and fruit; mix to a soft dough. Cover; stand in warm place about 45 minutes or until doubled in size.
- 3Preheat oven to 220°C/425°F.
- 4Knead dough on floured surface about 5 minutes or until smooth and elastic. Divide dough into 16 portions; shape into buns 15cm (6-inches) long. Place eight buns into each pan; cover loosely with lightly oiled plastic wrap, stand in a warm place about 10 minutes or until buns are well risen.
- 5Bake buns 8 minutes; cover loosely with foil, bake a further 5 minutes or until golden brown.
- 6For glaze, combine ingredients in small pan; stir over heat, without boiling, until sugar and gelatine have dissolved. Turn buns, top-side up, onto wire rack; brush with hot glaze, cool.
- 7For icing, sift icing sugar into small heatproof bowl, stir in butter and enough milk to make a firm paste; tint pink with colouring. Stir over hot water until spreadable. Spread icing over top of cold buns; sprinkle lightly with coconut.
