Get ready for finger buns just add a few premix ingredients
Just add 1:
25g flavourless oil (eg grapeseed)
125 ml lukewarm water
Just add 2:
10ml Plant milk
Method:
- Add to a bowl the bag 1, lukewarm water and oil.
- Knead the dough for approximately 5 minutes or until the dough is soft and well combined.
- Transfer the dough to a lightly oiled bowl and cover. Sit somewhere warm until doubled in size. Punch down the dough, then divide into 8 equal portions.
- Roll each portion into long finger bun shapes, and place on a lined baking tray with a 2 cm gap between each bun.
- Cover once again and place somewhere warm until the buns have risen.
- Preheat the oven to 180 degrees celsius.
- Once the buns have risen to the desired size, place them in the oven and bake for 10 minutes, or until golden and cooked through. Transfer straight to a cooling rack and allow to cool completely.
- Make the icing (bag 2) by whisking the icing sugar with the milk in a small mixing bowl.
- Once the finger buns have cooled, ice them and sprinkle with coconut. Store in an airtight container.