Iced Finger Buns

Step 1

In a small pan, warm the milk & butter/margarine until it's lukewarm (not hot!) and the butter/margarine is melting.

Step 2

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.

Step 3

Transfer the dough to well-floured surface, and using well-floured hands, knead the dough for around 10 minutes.

Step 4

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.

Step 5

Lightly grease a large baking/roasting tin (I use a 35cm x 24cm one) and dust it with a little flour. Set aside.

Step 6

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.

Step 7

Leave to rise in a warm place for 1-2 hours until they look light and puffy.

Step 8

Once the buns have completed their second rise, bake them in a pre-heated oven at 180°c (160° for a fan assisted oven or Gas Mark for 15-20 minutes until golden in colour and have a hollow-like sound when gently tapped on top.

Step 9

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.