Step 1

Weigh the plain flour butter and salt into the TM bowl then with the MC in place set for 10 seconds/speed 6 remove from the bowl and set aside.

Step 2

Weigh the milk and sugar into the TM bowl and set for 3 m/37°c/speed 2.

Step 3

As soon as the TM is done weigh in the yeast (make sure you don't hit the blades) and set for 20 seconds /speed 2 then with the MC in place leave to sit and develop in the bowl for 10 minutes

Step 4

In the meantime weigh and wash the dried fruit. and set aside

Step 5

When the 10 minutes of yeast development is done, add back the flour and the egg to the TM bowl. mix for 10 seconds/ speed *see notes Don't waste any time here, remove the lid scrape down and place the lid back on with the MC in then Leave it to sit for around 45 minutes to develop. I know this seems backwards but work with me. ;-)

Step 6

Once the 45 minutes is up or the dough has doubled in size add in the dried fruit and set to knead for 4 minutes. Remove from the bowl straight away when the time is up and divide into 14 balls for medium-sized finger buns They're going to be 70 - 78 g balls ball them up and allow to bench rest 10 mins.

Step 7

Shape into finger buns around 5" long then allow to prove.

Step 8

Set your oven to 180°C fan after they’re about ½ way proven. Then once the oven is at temp bake for 10 - 15 mins until golden brown. Allow to cool before cutting and icing.

Step 9

place the milk and sugar into a saucepan or microwave-safe bowl and heat until it 37°c. Once the milk is at temperature add in the yeast pop on a lid or cover and leave to rest for 10 minutes.

Step 10

In the meantime weigh your flour, softened butter cubes and salt into the bowl of a stand mixer and mix until the butter is combined.

Step 11

Weigh in the egg and the milk/yeast mix and mix until just combined.

Step 12

Cover your stand mixer bowl with clingfilm and place in a warm spot for 45 minutes.

Step 13

Now set the mixer to knead for 5 minutes. If you have a dough hook use that otherwise, a paddle will be fine.

Step 14

Remove from the bowl when the time is up and divide into 14 balls for medium-sized finger buns They're going to be 70 - 78 g balls, ball them up and allow to bench rest 10 mins.

Step 15

Shape into finger buns around 5" long then allow to prove.

Step 16

Set your oven to 180°C fan after they’re about ½ way proven. Then once the oven is at temp bake for 10 - 15 mins until golden brown. Allow to cool before cutting and icing.