Finger buns

Step 1

Grease two 20cm x 30cm (8-inch x 12-inch) lamington pans. Combine yeast, sugar and milk in small bowl. Cover; stand in warm place about 10 minutes or until frothy.

Step 2

Sift flour into large bowl, rub in butter. Stir in yeast mixture, egg and fruit; mix to a soft dough. Cover; stand in warm place about 45 minutes or until doubled in size.

Step 3

Preheat oven to 220°C/425°F.

Step 4

Knead dough on floured surface about 5 minutes or until smooth and elastic. Divide dough into 16 portions; shape into buns 15cm (6-inches) long. Place eight buns into each pan; cover loosely with lightly oiled plastic wrap, stand in a warm place about 10 minutes or until buns are well risen.

Step 5

Bake buns 8 minutes; cover loosely with foil, bake a further 5 minutes or until golden brown.

Step 6

For glaze, combine ingredients in small pan; stir over heat, without boiling, until sugar and gelatine have dissolved. Turn buns, top-side up, onto wire rack; brush with hot glaze, cool.

Step 7

For icing, sift icing sugar into small heatproof bowl, stir in butter and enough milk to make a firm paste; tint pink with colouring. Stir over hot water until spreadable. Spread icing over top of cold buns; sprinkle lightly with coconut.