Homemade Finger Buns

I was scouring over the recipes on the Thermomix Recipe Community (when I should be writing reports….I know) when I came across something that looks easy, yummy and perfect for work – “Finger Buns”.

I like to try and find ways to make the food we eat more organic and less processed, so thought I would have a go at making these little beauties before I sat down to write reports.

I never thought I would be someone who would go organic in my food choices when I can. I have always thought the whole “organic vs. sprayed” food debate was a bunch of baloney…..but now after researching it myself, I get it. Not everything hubby and I eat is organic – no way! – but we try and substitute when we can.  BUT I definitely steer well away from Genetic Modified Foods…that is just plain freaky!

As you read through this recipe, you will see things got a little runny – mixture and icing – so I just kept adding bits and pieces until it thickened up. That is the way I cook…a bit left-field :)

Finger Buns

Buns -I had to add more SRF to the mixture as it was too runny. I am told by my taste-testers that this is the BEST dough recipe ever. “Tastes just like damper”.

  • 280g organic self raising flour
  • 30g homemade butter
  • 50g sultanas
  • 30g organic raw sugar
  • 170g raw milk
  • 1 backyard egg

Sweat Topping (Yep, I had to reread too – sweat, not sweet)

Putting the sweat-stuff on the warm buns

  • 2 tbs hot water
  • 2 tbs castor sugar (ground up in TM from organic raw sugar)

Icing Sugar – a bit too runny, so put it in the fridge to set. It was the water content of the strawberries I bet!

The icing hardening in the fridge.

  • 140g icing sugar (made the same way as castor sugar)
  • Some fresh strawberries and a touch of strawberry essence (recipe says a drop of pink colouring instead of both of these)
  • 1 tbs hot water
  • 1 tbs homemade butter

1. Preheat oven to 220C. Line baking tray with baking paper.

2. Add SRF to TM 4 sec/sp 8. Add butter 8 sec/sp6. Add sultana’s & castor sugar & mix REVERSE 10sec/speed 2.5

3. Remove MC & place a tall empty cup ontop of TM lid. Clear the scale. Add milk & egg into cup.

4. Place TM on REVERSE 15 sec/sp5, while adding milk & egg mixture through the lid hole. Do not over-mix.

5. Knead for 30 sec/Interval sp. 6. Turn onto lightly floured surface. Break into 10 even sized pieces & shape into oval finger bun shapes (smaller is better).

7. Place buns close together on baking paper & brush top lightly with milk. Bake for 12-15 mins until very light brown.

Sweat Topping

1. Combine water & castor sugar in a small cup. Brush over hot buns & allow to cool on a wire rack.

Icing

1. Combined icing sugar, water & butter. Either in a small bowl or in TM with the BUTTERFLY 5 sec/sp 4

2. Add the pureed strawberries (or food colouring) & mix for a further 3 sec/sp 4 with BUTTERFLY.

3. Spread mixture on buns & serve with homemade butter

I strangely didn’t take a photo of the finished product because….well….I forgot. They got wrapped up and ready for lunches. You can use your imagination though. They got the big thumbs up from husband!

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One response to this post.

  1. Posted by Amy on November 21, 2012 at 8:30 pm

    Wow, real strawberry in the topping; i’m going to try these when we (all 6 of us in our family) finish our current elimination diet. Phew – hard work. I looked you up for how to do ghee in the TMX, as I’m doing a Chicken Liver Pate for my husband to snack on.

    My kids will love these in their lunches too!

    Reply

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