Name: Sticky cinnamon finger buns
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 160 ml milk; 7 gm dried yeast (1 sachet); 600 gm plain flour; 55 gm caster sugar (¼ cup); 200 gm butter, coarsely chopped, plus extra to serve; 2 eggs, beaten; Finely grated rind of ½ lemon; 1 tsp ground cinnamon; 110 gm sultanas; 2 tbsp milk mixed with 2 tbsp caster sugar, to glaze; To serve: softened butter; Pink icing; 400 gm icing sugar mixture, sieved; 2-4 drops pink food colouring; Finely grated rind of ¼ lemon

Sticky cinnamon finger buns

Australian Gourmet Traveller recipe for Sticky cinnamon finger buns

Serves 12

Prep

30M

Cook

20M

Total

50M

These buns are inspired by a recipe for Chelsea buns by Elizabeth David.

Ingredients

160 ml milk

7 gm dried yeast (1 sachet)

600 gm plain flour

55 gm caster sugar (¼ cup)

200 gm butter, coarsely chopped, plus extra to serve

2 eggs, beaten

Finely grated rind of ½ lemon

1 tsp ground cinnamon

110 gm sultanas

2 tbsp milk mixed with 2 tbsp caster sugar, to glaze

To serve: softened butter

Pink icing

400 gm icing sugar mixture, sieved

2-4 drops pink food colouring

Finely grated rind of ¼ lemon

Method

1.Heat milk in a small saucepan over low heat until lukewarm. Place yeast in a bowl, stir in milk and set aside until foaming (20 minutes).

2.Combine flour, sugar and ½ tsp salt in the bowl of an electric mixer, then rub in butter with your fingertips. Add yeast mixture, eggs, lemon rind and cinnamon, mix with a dough hook on low speed until a smooth dough forms, transfer to an oiled bowl, turn to coat, cover with plastic wrap and set aside until tripled in size (2 hours). Knock back, add sultanas, knead on a lightly floured surface to combine, then divide into 12 pieces. Roll each piece into a 16cm-long bun, transfer to 2 oven trays lined with baking paper, leaving 2cm between each, then stand in a draught- free place until doubled in size (1 hour).

3.Meanwhile, preheat oven to 180C. Bake buns until golden and cooked through (15-20 minutes), then immediately brush with milk mixture. Set aside to cool slightly (2 minutes).

4.For pink icing, combine icing sugar in the bowl of an electric mixer with 50ml-60ml water, or enough to make a thick icing, and beat until a glaze forms. Add food colouring and lemon rind, beat to combine, then drizzle over warm buns and set aside until icing sets. Serve with butter for spreading. Buns are best eaten on the day they’re made.