As I explained in the other thread, this is still a work in progress. I was really happy how they turned out but I think if I didn't add the fruit they would be a lot lighter and softer, more like a store bought finger bun, so will have to make them again soon to see.
These taste more like the square London Buns we used to be able to buy which I haven't seen for quite some time.
STICKY FINGER/LONDON BUNS - makes 8
280g cold water
3 tsp sugar
2 tsp dried yeast (chookie recommends to try 3 tsp when fruit are added)
520g baker’s flour
1 tsp salt
1 tsp natural bread improver - optional
1 cup sultanas - optional
Add water, sugar & yeast to TM bowl. Heat
37C/3 mins/speed 1 ½. Mc lid on.
Add rest of ingredients (except sultanas if using) to bowl.
Knead on
Interval speed/4 mins.
OR if adding sultanas, only knead for
2 mins, add sultanas, then knead further
2 mins.
Leave in bowl until double in size, about 1 hour. MC in.
Knock down dough,
30 secs/Interval speed.
Remove from bowl, split into 8 balls. Roll each one out to a sausage shape.
Place on a baking paper lined tray with 2cm between each one.
Spray with water, cover and leave until doubled in size.
Preheat oven 210C.
Bake approx 15 - 20 mins. (mine took 15). Remove to a rack and immediately brush with glaze and allow to cool.
Glaze (you don’t have to do this if you're not fussed about the top not being shiny)
1 tblsp boiling water
1 tblsp sugar
Place both ingredients into a small cup and stir/whisk until sugar has melted.
Icing this makes more than needed, so can halve quantities if like
1 ¾ cup icing sugar
2½ tbsp water
2 drops of rose pink food colouring, optional
When buns are cold, combine icing sugar and water in a small bowl; whisk until smooth. Add food colouring and whisk in.
Pour a little over each bun allowing to drip down the sides.
