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.

 

February 20, 2018
  • 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

  1. Add all ingredients to your mixing jug. Combine 40 seconds, speed 3.
  2. Knead 8 minutes dough function.
  3. Transfer dough to a slightly oiled bowl & cover with a tea towel. Let this sit & rest for 15 minutes before working with the dough.
  4. Turn dough out onto a lightly floured bench & punch out any gasses that may have formed.
  5. 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
  6. Place your trays in a nice warm area to prove until they grow to double/triple their original size.
  7. Preheat oven to 180ºC fan forced.
  8. Once grown to the desired size bake for 15-20 minutes, or until golden brown. Take off trays immediately & place on cooling rack.
  9. Once cool, you may cover in icing & sprinkles/coconut.

Nutrition

  • 18