Iced Finger Buns

Ingredients

Method

1. In a planetary mixer, add strong flour, caster sugar, margarine, yeast, eggs, salt, and warm milk. Mix slowly with the dough hook
2. Add warm water slowly until a soft dough is formed
3. Knead using the mixer for 10 minutes until smooth and elastic
4. Prove in a warm place covered with a damp tea towel for 1 hour or until doubled in size
5. Knock back the dough and tip onto a floured surface
6. Split into manageable pieces, roll into 2.5cm diameter sausages
7. Cut into 8cm pieces and place on a greased tray with space to rise again
8. Bake in a preheated oven at 220˚C for 10 minutes until lightly browned. Cool on a wire rack
9. Make icing by mixing icing sugar and cold water to a thick consistency
10. Once buns are cool, dip into icing and allow to set

Key Points

This recipe is best made and served on the same day.

Allergens

Gluten, Milk, Soya, Eggs, Sulphites