Finger Buns

Method

• Step 1
  Bun dough: Combine first four ingredients in a mixing bowl.
• Step 2
  Add water and oil to dry mix and process until mixture is a slightly sticky dough that comes away from the bowl.
• Step 3
  Knead or mix in a mixer for 5-10 minutes. Dough should be elastic, soft and well combined.
• Step 4
  Add sultanas at the end and work through dough in order to prevent breakage.
• Step 5
  Place in a bowl in a warm place covered with cling wrap and allow to double in size.
• Step 6
  Once dough has doubled, place onto a floured surface and knock back.
• Step 7
  Section the dough into 8-10 equal portions and roll into sausage shapes placing on a large tray with approximately 1-2cm in-between each.
• Step 8
  Place in warm area covered with tea towel and allow to rise again.
• Step 9
  Portions should slightly touch after have rising.
• Step 10
  Cook at 190C for 15-20 minutes checking regularly for colour.
• Step 11
  Bun glaze: Place sugar and water in pan on moderate heat.
• Step 12
  Stir until dissolved and boil for 1-2 minutes.
• Step 13
  Spread on buns with pastry brush when out of the oven and slightly cool.
• Step 14
  This is optional but gives the buns a nice gleam.
• Step 15
  Icing: Combine all ingredients into mixing bowl and mix until smooth, adding enough water to make a thick frosting.
• Step 16
  Ice buns when cool and roll in desired topping.