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Emily's Iced Cream Finger Buns

Name: Emily's Iced Cream Finger Buns
Prep time: 24 h
Cook time: 10 min
Yield: 8
Ingredients: 1kg high grade flour; 20g salt; 50g softened butter; 100g Chelsea White Sugar; 25g instant active dried yeast; 1 small egg; 600ml warm water or milk; To serve; Chelsea Icing Sugar; 1tsp vanilla essence; Sweetened whipped cream; Berry jam

3.3

Preparation

24 hours

Bake

10 mins

Difficulty

Easy

Servings

This is Emily from Hottest Home Baker's cream finger bun recipe.

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Ingredients
Method

Ingredients

1kg high grade flour
20g salt
50g softened butter
100g Chelsea White Sugar
25g instant active dried yeast
1 small egg
600ml warm water or milk

To serve

Chelsea Icing Sugar
1tsp vanilla essence
Sweetened whipped cream
Berry jam

Chelsea Products in Recipe

White Sugar

The uniform size of the...

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Reviews

3

What did you think of this recipe?

Becs

Quite a dense bun. I have made these twice now following the recipe but made them much smaller, I got 16 good size buns. On the 2nd batch I froze them at the point if making the bun shape, pretty good, did that at the 2nd rise before cooking.

I followed the recipe and they seemed big but I went with it After 10mins @ 180 definitely not done I think maybe 12 instead of 8 but yeah unfortunately first attempt failed anyone tried these?

travis

DELICIOUSSS i love it perfect texture and nice sweet taste but not to sweet and a little bit bitter the best ong

Method

To make dough: : Place all the ingredients into a large mixing bowl, then using a wooden spoon combine the ingredients together until a dough mass has formed.

Tip the dough out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic in feel. Kneading is the trick here!

Lightly oil a bowl large enough to allow the dough to double in bulk, then put the dough in the bowl and cover with plastic wrap. Leave in a warmish place for 20 minutes.

Gently knock back the dough in the bowl by gently folding it back onto its self.

Cover again with plastic wrap and leave for 20 minutes then place into the refrigerator overnight.

To make buns: : Divide dough into 8 pieces and weigh them so the buns look the same.

Roll each square shape into a "finger" and place on a baking sheet in a warm spot to rise until double in size. This should take 30-60 minutes.

Bake in oven at 180°C for 10 minutes. Cool, then ice half with Chelsea Berry Flavoured Icing and half with Chelsea Chocolate Icing.

Fill with sweetened whipped cream and a dollop of jam to serve.

From the TV show Chelsea New Zealand's Hottest Home Baker.