“I’ve given these nostalgic treats a little present day makeover with this recipe for sharp cherry and rosewater finger buns,” says Chiltern Bakery
1.Place yeast and 1 tsp caster sugar in a bowl with 3/4 cup (185ml) tepid water. Mix to join and save for 5 minutes or until foamy.
2.Place leftover 50g sugar, flour, coconut and a spot of salt pieces in the bowl of a stand blender with the batter snare. Make a well in the middle and add the yeast blend. Mix to join then manipulate for 3 minutes or until batter meets up. Add spread, 1 piece at a time, until fully integrated. Add acrid cherry and massage to join. Move to a daintily lubed bowl and cover freely with saran wrap. Place in a warm spot to demonstrate for 1 hour 30 minutes or until multiplied in size.
3.Knock back mixture and gap into 6 even pieces. Fold each piece into a 15cm log and spot lined up with the short edge of a lubed 20cm x 30cm lamington container, leaving a 1cm hole between each. Cover with saran wrap and put away in a warm spot for 30 minutes or until marginally risen.
4.Preheat broiler to 170°C. Beat egg and milk together in a bowl, and gently brush over the highest points of the buns. Heat for 25 minutes or until brilliant. Cool totally.
5.For the icing, consolidate all fixings in a bowl with 2-3 tsp water. Shower over the buns and dissipate gently with extra dried up coconut. Serve right away.
- 7g sachet dried yeast
- 1/4 cup (55g) caster sugar
- 2 cups (300g) plain flour, sifted
- 1/2 cup (45g) desiccated coconut, plus extra to scatter
- 90g softened unsalted butter, chopped
- 50g dried sour cherries, finely chopped
- 1 egg
- 1 tbs milk
- 1 cup (120g) pure icing sugar, sifted
- 2 tsp rosewater
- Few drops pink food coloring