Finger Buns

Finger buns have always been a big fav in this house, but with the price tag they carry it is only an occassional treat. Today I gave making them a go, and am happy to report that they were a hit!

Finger Buns = 12

2 sachets (14g) dry yeast this is about 3 tsps
4 cups plain flour
2 tsp salt
1/4 cup sugar
1 tsp cinnamon
1/2 cup sultanas
1/4 cup currants
1 cup warm milk
60g (1/4 cup) melted butter
2 eggs, lightly beaten
4-5 drops yellow food colouring (optional) I left this out

ICING
2 cups icing sugar, sifted
1 tblsp melted butter
2 tblsp milk
pink food colouring
1/2 cup desiccated coconut

1. Mix first seven ingredients in a leage bowl. Add milk,butter, eggs and food colouring. Mix well to form a soft dough. Knead for 10 minutes until smooth and elastic.
2. Place dough in a greased bowl. Cover. Leave in a warm place until doubled in volume. Approx. 50 minutes.
3. Knock down dough (punch fist once into the centre) then knead for 1 minute.

I did the above steps in a bread maker

4. Divide dough into 4 even portions and each portion into 3 pieces. Shape each piece into a bun 15cm x 3cm. Place 2-3 cm apart on a greased baking tray. Leave to double in size. Approx. 35 minutes.
5. Brush buns with combined egg yolk and water. Bake at 200 C for 25 minutes. Cool on a wire rack. When cool, ice and sprinkle with coconut. (To make icing combine all ingredients, except coconut and beat well).