Sticky Finger Buns
1 cups (250ml) warm water
1 cup (250ml) warm milk
2 tablespoons honey
5 cups (750g) plain flour
1 1/2 teaspoons salt
1 1/2 tablespoons dried yeast (2 x 7g sachets)
1 cup sultanas
1 tablespoon caster sugar
2 tablespoons warm milk
1 1/2 cup icing sugar mixture
2 1/2 tablespoons water
A few drops of red food colouring, optional
Combine water, milk and honey in a large jug and stir to dissolve the honey.
Sift flour, salt and yeast into a large bowl. Add sultanas. Create a well in the centre; gradually add the liquid and stir until you have a homogenous mass.
Turn dough onto a lightly floured kitchen bench and knead with hands until dough is smooth and elastic – about 5 minutes. You may need a little extra flour if the dough is very sticky.
Return dough to same cleaned out bowl that you have lightly greased and cover with glad wrap or a damp tea towel. Place in a warm place to double in size (this will take between 45 minutes and an hour and a half depending on the ambient temperature).
Tip dough onto bench and knock down with your fists (Knocking down means lightly kneading dough back to its former size).
Divide dough into 10 equal pieces and shape into finger bun shapes. Lightly grease a baking tray and dust with a little extra flour. Arrange finger buns about 3cm apart on the baking tray. Cover again and set aside to double in size.
Preheat oven to 200Â°C or 180Â°C fan-forced.
Bake finger buns in pre-heated oven about 20 minutes or until they sound hollow when tapped on the base and they are golden brown.
Meanwhile combine sugar and milk in a small bowl; stir to dissolve the sugar; set aside.
As soon as the buns come out of the oven, brush them with the prepared milk mixture. Transfer to a wire rack to cool.
Combine icing sugar mixture and water in a small bowl; stir until smooth. Use to ice cold finger buns. If desired, add a little red food colouring for pink finger buns.