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A Perfect Pantry

Finger Buns

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    • images/stories/recipes/Finger Buns.jpg
    • images/stories/recipes/Finger Buns 1.jpg
    • images/stories/recipes/Finger Buns 3.jpg
    • images/stories/recipes/Finger Buns 2.jpg
    • PREP TIME
      -
    • COOK TIME
      -
    • READY TIME
      4 hrs
    • SERVINGS
      11

    INGREDIENTS

    Dough

    • 380ml water
    • 20ml grapeseed oil
    • ½ tsp salt
    • 1 tbsp caster sugar
    • 650g bakers flour
    • 1 tsp bread improver
    • 2 tsp dried yeast
    • 1 tsp ground cinnamon
    • 1 tsp all spice

    Icing

    • 1 tbsp hot water
    • 20g butter, melted
    • 1 cup icing sugar mixture, sifted
    • 1 tbsp 100’s and 1000’s

    DIRECTIONS

    1. Place the dough ingredients into the bread maker tin in the order listed and place and lock the bread maker tin into position inside the bread maker.
    2. Close the lid and select the ‘DOUGH’ setting using the ‘MENU’ button. Select the ‘START/CANCEL’ button and allow to knead.
    3. Carefully remove the bread maker tin using an oven mitt or tea towel and flip dough out onto a lightly floured surface. Knead until it forms an evenly shaped dough ball and then divide into 11 pieces. It helps to use scales for this step so that they are all the same size, simply weigh the dough ball and divide by 11. You should end up with 100g dough balls.
    4. Preheat a fan forced oven to 180C and line two baking trays with canola oil spray and baking paper.
    5. Roll each dough ball into a smooth 15cm long sausage shape and place onto the baking tray, 5cm apart. Continue until all have been rolled and then allow to rest for 20 minutes. Place into the oven for 20 minutes or until golden brown. Allow to cool.
    6. In a bowl, combine the water, butter and icing sugar and stir to combine. Spread evenly over each bun using a pallet knife and sprinkle with 100’s and 1000’s.

     

     

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Size Select Bread MakerSize Select Bread Maker
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