Babes Finger Buns

By Andy Cooks · 180 min

Ingredients

Instructions

1. Put the yeast and 1 tablespoon of the sugar in a stand mixer bowl, pour over the milk, and let stand 10 minutes until foamy.
2. Add the flour, remaining sugar, mixed spice, vanilla, salt and eggs. Fit the dough hook and mix on low until a shaggy dough forms. Add the butter a few cubes at a time, letting each incorporate before adding more.
3. Mix on medium speed for 5 minutes until the dough pulls cleanly from the bowl sides. Add the sultanas and beat for 1 more minute.
4. Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm, draft-free place for 1½ to 2 hours until doubled.
5. Preheat the oven to 175°C fan (345°F). Grease a 22 x 33 cm (9 x 13 inch) tray.
6. Punch down the dough, divide into 12 equal pieces, and shape each into a tight ball, then press into a rectangle and place in the tray. Cover loosely and let rise in a warm place for about 30 minutes until doubled.
7. Bake 15 to 18 minutes until golden and hollow-sounding when the base is tapped.
8. Meanwhile, gently heat the glaze ingredients (1 tablespoon sugar, 1 teaspoon powdered gelatine, 20 ml hot water) in a small saucepan over low heat, without boiling, until the gelatine dissolves.
9. Transfer the buns to a wire rack and brush the tops with the hot glaze. Let cool completely, then separate into individual buns.
10. Beat the 185 g butter until very pale. Gradually beat in half the icing sugar, then the 40 ml milk, then the remaining icing sugar until light and fluffy.
11. Put half the icing in a medium bowl, colour it pink, and spoon into a piping bag with a straight nozzle. Spoon the white icing into a piping bag with a small star nozzle.
12. Pipe white icing onto 6 buns and decorate with sprinkles. Pipe pink icing onto the other 6 and sprinkle with coconut. Serve.

Summarized from Andy Cooks's video. Watch it for the details.

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