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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Mini finger buns


Finger buns are a childhood favourite of ours. One GT staffer admitted to buying and scoffing three at a time when they were sold at the school canteen. These mini versions make doing just that a much more guilt-free proposition.

You'll need

375 ml (1½ cups) warm milk 60 gm caster sugar 14 gm (2 sachets) dried yeast 600 gm (4 cups) plain flour 70 gm butter, coarsely chopped Finely grated rind of ½ lemon 1 egg, lightly beaten 70 gm sultanas 40 gm currants   Sticky glaze 80 gm caster sugar 1 tsp lemon juice   Pink icing 180 gm pure icing sugar, sieved 1 tbsp milk Pink food colouring

Method

  • 01
  • Preheat oven to 200C. Whisk milk, sugar and yeast in a bowl to combine and set aside until foamy (3-4 minutes). Combine flour, butter, lemon rind and a good pinch of salt in a separate bowl and rub with your fingers until mixture resembles coarse breadcrumbs. Stir in yeast mixture, egg, sultanas and currants to form a soft dough, then cover and stand in a warm place until doubled in size (40-45 minutes).
  • 02
  • Pinch off golf ball-sized pieces of dough and roll on a work surface into 6cm-7cm cylinders. Place on baking trays lined with baking paper, leaving room between for buns to expand. Cover and stand until risen by about half (10-15 minutes). Bake, swapping and turning trays partway through cooking, until golden brown and cooked through (10-12 minutes).
  • 03
  • Meanwhile, for sticky glaze, stir sugar, lemon juice and 60ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil, set aside to cool, then brush glaze over hot buns and set aside to cool.
  • 04
  • For pink icing, stir icing sugar and milk in a bowl until smooth, adding a little extra milk if necessary to reach a spreadable consistency. Tint with a little pink food colouring, then pipe or spread on finger buns. Stand until set (about 10 minutes), then serve. These buns are best eaten on the day they’re made.

At A Glance

  • Serves 15 people
GT
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At A Glance

  • Serves 15 people

Drink Suggestion

Pink moscato

Featured in

April 2016

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