Iced finger buns are one of my favourite foods, sweet and a delicious and satisfying carb fix at the same time. They are easy to find at bakeries across Australia, but are even more tasty when you make them yourself.
For people like me that are put off by kneading, this recipe makes it easy by using a bread machine.
FOR THE BUNS
- 1 cup of whole milk
- 3 1/2 cups of bread flour
- 1 egg, beaten
- 3 tablespoons sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 teaspoons rapid rise yeast
- 1/2 cup sultanas
- 1 teaspoon cinnamon
- 1 teaspoon allspice
FOR THE ICING
- 1 teaspoon milk
- 1 cup of icing sugar
- 1/4 cup of desiccated coconut
- Pink food colouring to taste
1. Add all of the bread ingredients to your bread machine according to its instructions. For mine, I start with liquid, and add dry ingredients on top. You should also add the sultanas according to how your machine works. In my case I get a prompt that tells me when to add them.
2. When the cycle has completed, remove the dough and form 12 long shaped rolls. Spritz with water and leave under a towel in a warm place for 30 mins or so, until they have roughly doubled in size.
3. Preheat the oven to 175 C, or 350 F.
4. Grease or line a lamington tin and then place the rolls in six wide, and two deep.
5. Cook for around 15 mins or until browned on top. Separate the buns and cool on a backing rack.
6. Mix the icing sugar with the milk to prepare the icing. If it is too runny add more icing, and if it is too thick add more milk. Add the food colouring and mix until it reaches your preferred shade of pink.
7. Using a spoon or a spatula spread the icing over the bun. Sprinkle desiccated coconut over the top of the icing and leave to set, around 15 mins.
8. Serve and enjoy!