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Emily’s Iced Cream Finger Buns

By Chelsea Sugar
Emily’s Iced Cream Finger Buns
8 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 24 hrs
  • Cooking time 10 mins
  • Serves
    8
Ingredients

    1kg high grade flour
    20g salt
    50g softened butter
    100g Chelsea White Sugar
    25g instant active dried yeast
    1 small egg
    600ml warm water or milk

    To serve
    Chelsea Berry Flavoured Icing
    Chelsea Chocolate Icing
    Sweetened whipped cream
    Berry jam

Method

    To make dough:
    Place all the ingredients into a large mixing bowl, then using a wooden spoon combine the ingredients together until a dough mass has formed.
    Tip the dough out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic in feel. Kneading is the trick here!
    Lightly oil a bowl large enough to allow the dough to double in bulk, then put the dough in the bowl and cover with plastic wrap. Leave in a warmish place for 20 minutes.
    Gently knock back the dough in the bowl by gently folding it back onto its self.
    Cover again with plastic wrap and leave for 20 minutes then place into the refrigerator overnight.

    To make buns:
    Divide dough into 8 pieces and weigh them so the buns look the same.
    Roll each square shape into a “finger” and place on a baking sheet in a warm spot to rise until double in size. This should take 30-60 minutes.
    Bake in oven at 180°C for 10 minutes. Cool, then ice half with Chelsea Berry Flavoured Icing and half with Chelsea Chocolate Icing.
    Fill with sweetened whipped cream and a dollop of jam to serve.

    From the TV show Chelsea New Zealand's Hottest Home Baker. 

    This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating
32
(2 reviews)


I followed the recipe and they seemed big but I went with it
After 10mins @ 180 definitely not done I think maybe 12 instead of 8 but yeah unfortunately first attempt failed anyone tried these?

DELICIOUSSS i love it perfect texture and nice sweet taste but not to sweet and a little bit bitter the best ong

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