The Best Small Iced Finger Buns
Light soft finger buns topped with a fruit drizzlee icing.
Equipment
Ingredients
- 500 g Strong White Flour
- 275 ml Milk
- 7 g Dried Yeast
- 230 g Icing Sugar
- 1 Egg
- 1 tbsp Vanilla Extract (or vanilla bean paste)
- 50 g Blueberries (or strawberries, ½ lemon or orange)
- 1½ tbsp Olive Oil
Instructions
- Add the flour, yeast, pinch of salt and 30g of the icing sugar to a mixing bowl. Mix and make a well in the middle. Add most of the egg to the well, leaving some for egg washing.
- Now add the olive oil, milk and vanilla extract in the middle and mix with a fork. Now bind everything together using a mixer or by hand to form a dough. Keep kneading for 10 minutes until smooth and elastic. Lightly oil the bowl and leave to rise for an hour or until doubled its size.
- Knock out the air and divide into 12 pieces. Roll back and forth each dough piece until you have a finger-shaped dough. Place onto an oiled tray 25cm x 30 cm. Cover and leave to double its size for about 30 minutes in a warm place.
- Preheat the oven to 180℃fan/200℃. Brush the bun tops with eggwash and bake in the oven for 20 minutes. Leave to cool on the tray.
- Mash the blueberries and add the juice to half of the icing sugar. In another bowl, add some lemon juice and the rest of the icing sugar. Mix each bowl until smooth and spoon the mixture on top of the buns.
Get your ingredients deliveredCheck out Ocado! Save 25% on your first order + 3 months free unlimited deliveries. Enter VOU7389477 at checkout
Nutrition
Calories: 269kcalCarbohydrates: 53gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 16mgSodium: 16mgPotassium: 96mgFiber: 1gSugar: 21gVitamin A: 60IUVitamin C: 0.4mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!
