Finger Buns recipe

Step 1

Bun dough : Combine first four ingredients in a mixing bowl.

Step 2

Add water and oil to dry mix and process until mixture is a slightly sticky dough that comes away from the bowl.

Step 3

Knead or mix in a mixer for 5-10 minutes. Dough should be elastic, soft and well combined.

Step 4

Add sultanas at the end and work through dough in order to prevent breakage.

Step 5

Place in a bowl in a warm place covered with cling wrap and allow to double in size.

Step 6

Once dough has doubled, place onto a floured surface and knock back.

Step 7

Section the dough into 8-10 equal portions and roll into sausage shapes placing on a large tray with approximately 1-2cm in-between each.

Step 8

Place in warm area covered with tea towel and allow to rise again.

Step 9

Portions should slightly touch after have rising.

Step 10

Cook at 190C for 15-20 minutes checking regularly for colour.

Step 11

Bun glaze : Place sugar and water in pan on moderate heat.

Step 12

Stir until dissolved and boil for 1-2 minutes.

Step 13

Spread on buns with pastry brush when out of the oven and slightly cool.

Step 14

This is optional but gives the buns a nice gleam.

Step 15

Icing : Combine all ingredients into mixing bowl and mix until smooth, adding enough water to make a thick frosting.

Step 16

Ice buns when cool and roll in desired topping.