Iced Finger Buns

Method

1. Preheat oven 220°C (200°C fan, gas mark 7) Grease a baking tray.

2. Mix together all of bun ingredients, adding the water gradually (you may not need all of it). Knead briefly in the bowl until all the ingredients are combined.

   • 250g Strong White Bread Flour (we like Allinson)
   • 25g Unrefined Golden Caster Sugar (we like Billington's)
   • 20g Butter (Unsalted) (Softened )
   • 1 Egg(s) (Free Range) (Large )
   • 1 Easy Bake Yeast Sachet (we like Allinson)
   • 1 tsp Salt
   • 85ml Milk (Warm)
   • 60ml Warm Water

3. Tip out on to a surface and knead well for 10 minutes. Place back in the bowl and cover with cling film or a clean damp tea towel. Leave to prove until the dough has doubled in size.

4. Divide the dough into 6 equal pieces and roll into balls and shape into sausage like shapes approx. 4.5 inches long.

5. Place on the baking tray and leave to prove in a warm place until they have doubled in size, approximately 35-40 minutes.

6. Bake for 10 minutes, then remove and leave to cool.

7. Whilst the iced buns are cooling, mix together the icing sugar and water to form a thick paste. Add the water gradually, along with a small amount of the food colouring gel, until you reach the desired consistency. Use a toothpick dipped in the colouring to add small amounts, you can always add more to give a darker colouring. You could choose to flavour your icing with extract at this point too.

   • 250g Fondant Icing Sugar (we like Silver Spoon)
   • 3 tsp Water
   • Enough for desired colour Pink Food Gel

8. Carefully dip the iced buns in the icing and gently turn upright, placing back on the wire rack. Allow the icing to set before cutting or serving the buns, depending on if you are creating a filling.

9. Whilst the icing sets, whip together the cream and vanilla paste and fill a piping bag.

   • 100ml Double Cream (Whipped)
   • 1 tsp Vanilla Bean Paste (we like Nielsen Massey)

10. Once the buns are ready, slice the buns horizontally and spoon a little jam on to the base of the bun. Gently pipe some of the vanilla cream on top and place the iced bun on top to assemble.

    • 75g Raspberry Jam