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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
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At A Glance

  • Serves 15 people

Drink Suggestion

Pink moscato

Featured in

April 2016

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