Makes 12 to 16 finger buns (depending on size)
1 quantity Japanese-Style Sweet Bun Dough
1/2 to 1 cup sultanas or raisins (optional)
1 egg, lightly beaten for eggwash (optional)
150g pure icing sugar, sifted
40g butter, softened
2 drops rose-pink or red food colouring (optional)
1 to 1 1/2 tablespoons water, adjust as necessary
1. Prepare the Japanese-Style Sweet Bun Dough as directed up to step 2. If you are using sultanas, add together with the instant dry yeast to the flour mixture in step 1, then proceed as directed.
2. Punch down, knead briefly and form into a ball shape. Then divide into 12 larger or 16 smaller portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into thirds (for 12 large buns) or quarters (for 16 mini buns) each. Form each into balls and let rest for 10 minutes.
3. Shape each portion into an oblong shape. Arrange the shaped dough pieces on greased or lined baking sheets, spacing them apart.
4. Let rise, lightly covered, until double in size. When ready, eggwash the top of each risen dough pieces if desired (it is really not necessary as icing will cover the top anyway, but eggwashing will produce a shiny surface on each bun).
5. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown. Let cool on wire rack.
6. Once the buns are cold, spread icing on top of each bun. Sprinkle with desired topping.
Mix icing sugar and softened butter. Add colouring if using. Add water, 1 teaspoon at a time, and mix to a spreading consistency.
Taste: Soft, fluffy and light buns top with sweet icing
Consume: Best within 2 to 3 days
Storage: May be store in airtight containers at room temperature; but best kept in the refrigerator in hot weather
Recipe Reference(s): -