Finger buns recipe
These pink iced finger buns are a real afternoon tea winner. Give them a try and you will be surprised how easy they are.
- 2 cups plain flour
- 1/3 cup caster sugar
- 3 tsp dry yeast
- 1/2 tsp salt
- 3/4 cup warm water
- 1 tsp vegetable oil
- 2/3 cups sultanas
- 1/2 cup caster sugar
- 1/2 cup water
- 1 cup icing sugar, sifted
- 1 tbsp margarine
- 1 tsp strawberry essence
- 3 drops pink food colouring
In a bowl, combine the flour, yeast, salt and sugar. Stir in the warm water and oil to make a dough. Knead in a mixer with dough hooks for 5-10 minutes. Add the sultanas in at the end and mix until just combined.
Place the dough in and oiled bowl and cover with cling film. Leave to rise in a warm place until the mix doubles in size. Remove and knock back to the original size.
Line a baking tray with baking paper Form 8 logs from the dough and place 3cm apart on the tray. Leave in a warm place to rise again. They will be just touching.
Preheat the oven to 200°C. Bake the buns for 15 mins. Remove from the oven and set aside to cool.
While the buns are cooling combine the sugar and water together in a small saucepan. Bring to the boil and simmer for 2 mins. Brush over the buns.
In a bowl combine the icing sugar, margarine, water, strawberry essence and pink colouring. Spread icing on the cooled buns and decorate with coconut or sprinkles.
- You can use high quality bread flour to make these lighter.
- You can knead this dough by hand for the same amount of time but I was feeling a little lazy the day I did this recipe.
- These buns have a nice yeasty flavour and are perfect served with real butter spread in the middle.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.