These finger buns are soft, fluffy, out of this world delicious but what’s best is they are preservative free!!
I topped this recipe with vanilla buttercream icing and artificial free 100’s and 1000’s. Hopper is one brand, however there maybe more now.
Tip: Make sure your butter is soft or at room temperature.
- 1h 30m
- 20m
- 1h 50m
- 18 buns
Ingredients
- 275 g water
- 65 g sugar
- 5 tsp. dried instant yeast
- 550 g white bakers flour
- 1 tsp. salt
- 45 g butter
Instructions
- Add all ingredients to your mixing jug. Combine 40 seconds, speed 3.
- Knead 8 minutes dough function.
- Transfer dough to a slightly oiled bowl & cover with a tea towel. Let this sit & rest for 15 minutes before working with the dough.
- Turn dough out onto a lightly floured bench & punch out any gasses that may have formed.
- Divide your dough in 50g portions, roll into mini sausages spaced a few centimeters apart from each other and place them on an oven tray. Cover with a damp, clean tea-towel
- Place your trays in a nice warm area to prove until they grow to double/triple their original size.
- Preheat oven to 180ºC fan forced.
- Once grown to the desired size bake for 15-20 minutes, or until golden brown. Take off trays immediately & place on cooling rack.
- Once cool, you may cover in icing & sprinkles/coconut.
Can you do this recipe the conventional way if you don’t have a thermomix?
You can. We will update the recipe with a traditional cooking method soon.
Perfect size for lunchboxes. They are so light and airy. Thanks.
Do you know if it’s the same amount of acv as an alternative to the bread improver? Thank you ?
Yes, it is :)
If I don’t have bakers flour…. do I use just plain flour?
You could try them with plain flour and see how they go.
Can I use wholemeal bakers flour instead of plain?
Yes, that should be fine.
Can you use oil instead of butter for the bread ?
Hi Claire, yes that should work :) Rhiannon