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Mini finger buns
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Prep Time:
175 minutes
Cook Time:
15 minutes
Total Time:
190 minutes
Miniaturized retro favorites ideal for lunchboxes or tea time.
Ingredients:
  • 7g sachet (2 tsp) dry yeast
  • 70.95 gm caster sugar
  • 128.75 gm reduced-fat milk, warmed
  • 625.00 ml plain flour
  • 2.50 gm mixed spice
  • 50g butter, chilled, chopped
  • 1 egg, lightly beaten
  • 125.00 ml currants
  • 4.40 gm vanilla extract
  • Hundreds and thousands, to decorate
  • 225.00 gm icing sugar mixture
  • 10.00 gm softened butter
  • 2 drops red food colouring
Instructions:
  • Grease 3 large baking trays. In a bowl, combine yeast, sugar, and milk. Stir until yeast is dissolved and mixture is well combined. Cover and set aside in a warm place until foamy.
  • Sift the flour and mixed spice into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Create a well in the center and add the yeast mixture, 1/4 cup warm water, egg, currants, and vanilla. Cover and let it rise in a warm place for an hour or until doubled in size.
  • 1. Preheat the oven to 200°C/180°C fan-forced. 2. Transfer the dough onto a floured surface and knead for 5 to 8 minutes until smooth. 3. Divide the dough into 24 portions and shape each into a 10cm-long log. 4. Place the logs on prepared trays, spacing them 4cm apart. 5. Bake for 10 to 12 minutes until golden and fully cooked. 6. Transfer the logs to a wire rack to cool.
  • Create a vibrant pink icing by sifting icing sugar into a bowl, stirring in butter, 3 teaspoons of hot water, and food coloring. Spread this delightful icing over the buns, sprinkle with hundreds and thousands, then let it set before serving.

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