Monday, 5 September 2016

Finger Buns With Boston Icing - Thermomix Recipe

There is something about finger buns that reminds me of my childhood. I think it was that my Mum used to buy them on her day off work when she did the grocery shopping, so on a Wednesday after school we would come home to a delicious, fresh finger bun. And cut in half and buttered ... yum ... can you get any better.

I've been on the look out for the perfect recipe, one that actually tastes like the ones I remember. I think it was the amazing icing that was the hardest to get right. But with a lots of trail I've finally worked out a recipe that nails it!

So if you're looking for a yummy snack your kids will love ... or if you've never heard of a finger bun before .. do yourself a favour and try this recipe out.



Recipe

Ingredients:
200g Milk
3tsp Dried Yeast
30g Caster Sugar
400g Bread Flour (aka Bakers Flour)
50g Condensed Milk
1 Egg Yolk
30g Butter
A Pinch of Salt
*optional - 80g Sultanas (for fruit filled finger buns see notes at end of recipe)

Icing:
250g Icing Sugar
50g Butter
1tsp Vanilla Extract
4Tb Milk

Toppings:
Shredded or Desiccated Coconut
100s & 1000s

Combine the milk, yeast and sugar into the bowl of your thermomix and mix 2 min/37deg/speed 1.

Add flour, condensed milk, egg yolk, butter and salt into bowl and combine 10secs/speed 7.

Knead the dough using the knead function for 7 mins.

Turn your dough out into a greased bowl and leave to prove until it has doubled in size (usually around a hour).

Once it has risen knock the air out and divide the dough into either 8x90g portions or 16x45g portions depending on your desired end size.

Shape the portions into sausage shapes and place on a lined baking tray, being sure to leave enough room for them to double in size again.

Preheat your oven to 180deg C and allow your buns to prove again while the oven heats up (approx. 20-30 minutes).

Bake for 15min or until they are lightly golden and sound hollow when tapped on the base.

Allow to cook completely before icing.

For the icing place the icing sugar into the bowl of your thermomix and mix 10 secs/speed 10.

Add the butter, vanilla extract into bowl and combine 30 secs/speed 6.

Add 2Tb milk and combine 10 secs/speed 6. Repeat until desired consistency.

Transfer the icing into a bowl big enough fit your finger bun. Pour your coconut or 100s & 1000s into another same sized bowl.

Dip the top side into the icing and then straight into the topping of choice (or no topping if you're that way inclined).

These are best eaten straight away, but also freeze really well ready to pop into kids lunch boxes.



NOTES:

If you would like to make fruit filled finger buns...

Soak your sultanas in a bowl on water while you complete the first steps. While the dough is kneading (I usually go about 1min to go) drain the sultanas and add them to the thermomix bowl through the hole in the top.

The portions sizes when working with fruit filled finger buns are as follows - 8x100g or 16x50g.

ENJOY...


Don't forget to check out my YouTube channel for a video of this recipe ... and SUBSCRIBE to my channel so you don't miss an upload!!!


If you are confused as to what a Thermomix is, I will leave a photo and a link down below to the machine on Amazon as I'm not sure where they are sold where you live. In Australia you find a consultant and buy through the Thermomix company. They retail in Australia for about $2000, when I bought mine they were running a 24 month interest free deal so I paid for mine at about $20 a week.