Скачать или смотреть Babes Finger Buns

Katelyns Finger Buns

Makes: 12
Prep time: 40 mins + proofing
Cook time: 20 mins

Ingredients
7g (2 ¼ tsp) sachet dried yeast
75g (⅓ cup) caster sugar
250ml (1 cup) milk, lukewarm
600g (4 ¾ cups) bread flour
1 tsp fine sea salt
1 tsp mixed spice
1 tsp vanilla extract
2 eggs, beaten
150g butter, diced, at room temperature
100g sultanas

GLAZE
1 tbsp caster sugar
1 tsp powdered gelatine
20ml (1 tbsp) hot water

ICING
185g unsalted butter, at room temperature
360g (2¼ cups) icing sugar
40ml (2 tbsp/1.35oz) milk
pink food colouring
sprinkles/100’s & 1000s, desiccated coconut, to decorate

Method
Step 1: Prep and proof the dough
Place the yeast and 1 tbsp of the sugar in the bowl of a stand mixer and pour over the milk. Let sit for 10 minutes until it becomes foamy.
Add the flour, remaining sugar, mixed spice, vanilla, salt, and eggs to the milk mixture and fit the dough hook attachment.
Mix on low speed until a shaggy dough forms, then add the butter a few cubes at a time, allowing to incorporate before adding more.
Increase the speed to medium, and mix for 5 minutes, until the dough is pulling away cleanly from the sides of the bowl.
Add in the sultanas and beat for a further minute, until mixed through.
Transfer dough to a lightly floured bench and form into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft-free place for 1½ to 2 hours until doubled in size.
Step 2: Shape the dough
Preheat the oven to 175°C fan forced (345°F) (for next step of cooking the buns)
Grease a 22cm x 33cm (9 x 13 inch) baking tray.
Punch down the dough, then transfer to a lightly floured bench and divide into 12 equal pieces.
Shape each piece into a tight ball, then push out into a rectangle shape and add to the prepared pan.
Cover loosely again and place in a warm place until doubled in size, about 30 minutes.
Step 3: Cook the buns and glaze
Place your buns in the oven and bake for 15-18 minutes until golden in colour and sounds hollow when gently tapped on the base.
While they are baking, make your glaze. Stir ingredients in a small saucepan over low heat, without boiling, until gelatine dissolves.
Once ready, take your buns out of the oven and transfer to a wire rack.
Brush tops with the hot glaze. Allow to completely cool, then separate into individual buns. While they are cooling, start the next step of preparing your icing.
Step 4: Prep the icing
Beat butter in the bowl of an electric mixer until very pale. Gradually beat in half of the icing sugar, then mix in the milk. Beat in remaining icing sugar until very light and fluffy.
Transfer half the icing to a medium bowl and mix in some pink food colouring. Spoon icing into a piping bag fitted with a straight nozzle.
Spoon white icing into a piping bag fitted with a small star nozzle.
Step 5: Ice and serve
Pipe the white icing onto 6 of the buns and decorate with sprinkles. Then pipe the pink icing onto the remaining buns and sprinkle with coconut.
Place onto a plate or tray and enjoy!