Friday Favourites - Finger Buns

I tried this recipe a couple of months ago, and it's quite a favourite! They're best eaten on the day made, but they're not too bad the next day. They're quite easy - the hardest bit is waiting for them to rise!

When I make these, I make them into 10 buns, so there are no arguments as to who gets the odd 2 that are left, since there are 5 of us. We've also decorated with hundreds and thousands, choc chips, pretty much anything you'd like.

These would cost only about $2 (max!) to make, and is a great treat for the kids.

Finger Buns

Serves 12 @ 3 points
Serves 10 @ 3.5 points

7g sachet dry yeast (2 1/4 teaspoons)

2 teaspoons caster sugar

1 cup warm water

3 cups plain or bread flour

1 teaspoon salt

1 tablespoon olive oil

1 teaspoon cinnamon

3/4 cup sultanas or mixed dried fruit or craisons

1 1/2 cups icing sugar'

1 teaspoon softened butter

pink food colouring

coconut, to ice

Method

1. Place yeast, sugar and warm water in a jug. Stir until yeast is mixed in and stand until frothy. Add olive oil
2. Sift flour into a bowl, and add salt, cinnamon, druit and yeast mixture. I mixed in the Kitchen Aid for about 5 minute with the dough hook, but you can otherwise knead until smooth and elastic, around 10 minutes.
3. Place in a greased bowl and cover with a damp tea towel. Leave in warm place for an hour - dough with roughly double in size.
4. Punch dough down and knead until smooth.
5. Grease 2 baking trays, and divide dough into portions. Roll into logs and place on prepared trays, leaving room between them. Cover lightly and put in a warm place to rise for 30 minutes. Meanwhile, preheat oven to 180 degrees (fan-forced).
6. Spray logs with cooking spray, and bake for 20 minutes.
7. Place icing sugar, butter and 2 tablespoons warm water in a bowl, stir until smooth. Tint with food colouring. Spread over cooled buns, and sprinkle with coconut.