- 280 grams Self Raising Flour
- 30 gram Butter , cubed
- 50 gram Sultana's
- 30 gram castor sugar
- 150 gram Milk
- 1 --- egg
- 2 tbsp hot water
- 2 tbsp castor sugar
- 140 gram icing sugar
- 1 tbsp hot water
- 1 tbsp Butter
- 1 drop pink food colouring
Recipe is created for
Preheat oven to 220 deg. Line baking tray with Baking Paper. Add S/R Flour to TM and sift 4 secs, Speed 8. Add Butter 8 secs, Speed 6. Add Sultana’s and castor sugar and mix reverse, 10 secs, speed 2 1/2. Remove MC and Place a tall cup on top of TM lid. Clear the scales. Add milk and egg into cup. Place TM on Reverse, 15 secs on speed 5, while adding the milk and egg mixture through the lid hole. Do not over-mix. Knead for 30 secs on Interval speed. Turn out onto lightly floured surface. Break into 10 even sized pieces and shape into oval finger buns shapes. (smaller is better) Place Buns close together on baking paper and brush top lightly with milk. Bake for 12-15 mins until very lightly brown.
Combined water and Caster sugar in a small cup. Brush over hot buns and allow to cool on wire rack.
Combined icing sugar, water and butter. Either in a small bowl or in TM with the butterfly, 5 secs, speed 4. Add food colouring and mix for a further 3 secs, speed 4 with Butterfly. Spread on buns. You can serve with butter.
Optional: hundred and thousands on top of icing sugar
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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