Iced Finger Buns
Servings: 12 buns
Ingredients
- 200 ml Milk
- 115 g Butter or Block Margarine
- 300 g Strong White Flour (Bread Flour)
- 250 g Plain Flour (All-purpose Flour)
- 140 g Caster Sugar (Superfine Sugar)
- 7 g Easy Bake Yeast usually 1 sachet
- 2 Free-range Eggs beaten
- 200 g Icing Sugar (Powdered Sugar)
- Food Colouring optional
Instructions
- In a small pan, warm the milk & butter/margarine until it's lukewarm (not hot!) and the butter/margarine is melting.
- Meanwhile, sift the flours into a large bowl. Gently mix the sugar and yeast through to combine. Add the milk mixture and stir in a little, before adding the eggs too. Mix until you have a soft, slightly sticky dough.
- Transfer the dough to well-floured surface, and using well-floured hands, knead the dough for around 10 minutes.
- Place the dough into a oiled bowl (to prevent it from sticking) and cover with an oiled piece of cling film, or a damp tea towel. Leave to rise in a draught-free location for 1-2 hours, or until it has doubled in size.
- Lightly grease a large baking/roasting tin (I use a 35cm x 24cm one) and dust it with a little flour. Set aside.
- After your dough has doubled in size, turn it out onto a lightly floured surface and knock it back. Divide your dough into 12 even-sized balls, before rolling each between your hands to create a sausage shape. Place the sausage-shaped buns into your prepared tin, in two rows of 6, with a little space between each (they need room to grow!). Cover loosely with lightly greased cling film or a damp tea towel.
- Leave to rise in a warm place for 1-2 hours until they look light and puffy.
- Once the buns have completed their second rise, bake them in a pre-heated oven at 180°c (160° for a fan-assisted oven, Gas Mark 4 or 350°F) for 15-20 minutes until golden in colour and have a hollow-like sound when gently tapped on top.
- Allow the buns to cool in their tin before icing. To ice the buns, mix 200g of icing sugar with a little cool water (start with a teaspoon of water and gradually add more as needed - it's easy to add more water but not easy to correct too much). Add a little pink food colouring if you wish. You want a thick gloopy texture if you intend to spread the icing, or a slightly thinner consistency if you intend to pour the icing or dip the buns.
Notes
For full ingredient explanations and substitutions, please see the Ingredients information above.
See more tips for success in Granny's Top Tips above.