Hello lovely readers and welcome back to the blog for 2016!
I have really enjoyed some time out during the festive period with my darling diamond family; Yay for our long hot Australian summer holidays! We have been jetty jumping, spending time at the beach, visiting family and friends and of course enjoying the playground circuit crawl. Although we usually have to burn the children’s clothing afterwards…playgrounds are bloody filthy!
So now it’s that time where we have to think about getting back into routine and reality. It won’t be long now until school and kindy goes back, so I thought I would start off my blog with a cute yummy treat that will fit perfectly into little lunch boxes. I have road tested these on my children and they were a big hit to say the least. I actually used chia seeds as sprinkles on theirs, and depending on your school, kindy or day care food policy you might need to do the same. For photography purposes today I used the traditional 100’s and 1000’s as well because they look so visually appealing and fun!
I made these using my Thermomix because it’s so easy to knead the dough, so easy I don’t have to do anything at all! Of course you can still make it using exactly the same recipe in the old fashioned way if need be.
Mini Finger Buns
290g luke warm water
5 tsp instant dried yeast
560g white bakers flour
2 tsp bread improver
40g melted butter
Preheat oven to 180 degrees Celsius. Place all ingredients into the mixing bowl in the order listed here and combine for 30 seconds on speed 3. Select dough function, set for 9 minutes and then go put your feet up! Once finished place dough onto your thermomat or in a lightly oiled large bowl and cover with a clean tea towel for about 20 minutes.
I used the basic cook book recipe for this but found it to be way too sweet (besides the Fournado is hyped up enough on fresh air alone!) so I cut back the sugar. Mill 90g raw sugar for 20 seconds on speed 10. Using the butterfly whisk, add 60g milk, 250g soft butter and a splash of vanilla. Whisk for 3 minutes on speed 3. This will give you a super fluffy whipped icing, the best I have honestly ever made. It will keep in the fridge for quite some time.
I found these cute silicone bread moulds at Kmart for about $10 and they are great for achieving the desired shape. Just be careful not to over fill them…on my test run we had humongous loaf sized buns. Eeek! I worked out by using 60g of dough per mould it makes a perfect serving size.
Roughy roll into sausage shapes with your hands making sure there are no air bubbles trapped inside, then press evenly into the moulds and right into the corners. Bake for 15 minutes then remove and cool on a wire rack.
Once completely cooled ice with buttercream icing and sprinkle with chia seeds or 100’s and 1000’s!
Makes approximately 18 buns and they can be frozen before icing.