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Iced Finger Buns

DOUGH INGREDIENTS: 

** If you do not have milk powder- never fear! Remove the water from recipe. Bring 140ml milk to the boil, allow to cool and measure 130ml of the milk and use instead of the water to bloom the yeast. Continue with the recipe as directed and of course do not add the milk powder. 

GLAZE INGREDIENTS:

  • 40g Lemon Juice
  • 40g Caster Sugar

ICING INGREDIENTS:

  • 50g Full-Fat Sour Cream
  • 20g Blueberry Jam
  • 200g Icing Sugar
  1. Place water and yeast into the bowl of an electric mixer. Allow to bloom for 5 minutes.
  2. Once yeast has bloomed, add in egg, egg yolk, butter and vanilla, followed by the flours, sugar, milk powder and salt. Lastly, pour in the vodka (or substitute with vinegars– the vodka helps for a more fluffy and airy bun).
  3. With dough attachment on, mix on medium speed for about 10 minutes. You may have to stop the mixer once or twice to scrape the dough down from the sides of the bowl. The dough will be ready when once it starts climbing up the dough hook and is quite elastic when touched (it’ll bounce back if prodded). It is important to note that this dough with be a very sticky mass in the bowl, not a tight dough ball.
  4. Once the dough is kneaded, scrape it out of the bowl and place into a greased container. Spray the top of the dough with cooking spray and place the lid on the container. Leave to proof in a warm spot for around 30 minutes. You won’t notice a huge change after 30 minutes, but the dough should have spread slightly and feel a little puffed.
  5. Wet hands with some water and reach underneath the dough in the container and lift the dough up at one end. Raise it out of the container about 20cm, give it a little shake, then lower it back down into the container, folding it onto itself. Turn the container around 90 degrees and repeat the lift and fold process. Repeat three more times. The dough should feel springy and smooth.
  6. Place dough back into the container with the lid back on top and leave for another 30 minutes. Repeat the lift and fold process.
  7. On the last fold, spray top of the dough with cooking spray, place some cling wrap on top and then the lid. Place the container into the fridge overnight, for 12 to 18 hours.

This long overnight proof will ensure that the dough develops a lot of flavour and result in super soft, tender buns – just like the bakery! 

(NEXT DAY)

  1. When ready to make finger buns, remove container from the fridge. Line a 20cm x 30cm x 5cm baking tray with cooking spray and baking paper.
  2. Lightly flour your work surface and tip out cold dough. Divide into six even sized portions (roughly 105g each) and gently shape into balls. Drape a tea towel over balls and leave on bench for 10 minutes – this will just relax the dough.
  3. Now it is time to shape the buns. One ball at a time, roll on into a even, smooth sausage- shape, roughly 15cm long. Place rolled dough onto prepare baking tray, and line up in one parallel line, with 1cm space between each.
  4. Once all rolled and placed in tray, spray tops with cooking spray and cover with cling or a damp tea towel. Turn oven on and preheat at 200 degrees Celsius. Leave for 30-60 minutes, until they have puffed up and are virtually touching.
  5. While the buns are proofing, make the glaze by combining the lemon juice and sugar in a saucepan. Bring to a boil and simmer for 30 seconds, then turn off and leave to cool.
  6. Make the icing by combining the sour cream, jam and icing sugar. Stir until fully combined and the glaze is thick but a pourable, custard-like consistency.
  7. When the buns are ready and puffed up (readiness can be tested by prodding a finger into one of the buns – if it slowly springs back, we are ready to go), turn oven down to 170 degrees Celsius, and place buns in oven. Cook for 18-20 minutes, until they are lightly golden.
  8. Once buns are cooked, remove from the oven and immediately brush over the lemon glaze. Watch your buns transform from dull to shinny! Allow to cool completely before icing.

     9. Once cooled, dip buns, top side, into icing, give a little shake and place onto wire rack. Top with some moist coconut flakes and enjoy!