Beat in the egg vanilla and almond extracts. Preheat the oven to 220c 425f gas 7. Iced finger buns are certainly one of those bakes. Leave to set on a plate. Using a fork or your fingers dip the fingers into the icing sugar bowl making sure to cover all the sides of the cake with icing.
Sprinkle over the dessicated coconut and serve torn into sections with butter if you like. Pour the coconut onto a plate. Add more water if it is too thick to dip and cover the cake fingers. To make the dough place all the ingredients into a large bowl holding back a quarter of the water. While the motor is running add the egg and about 250 300ml lukewarm water until a soft dough is formed.
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I spooned the icing on and used a palette knife to spread the icing. Talk about the simple pleasures in life. Sift flours into a large bowl and stir in yeast sugar and 1tsp fine salt. Heat milk and 75ml water until hot but not boiling. Stir the mixture with your hands then slowly add.
Whisk together the icing sugar and a little lemon juice until thickened then pour all over the cooled buns. Pulse together the bread mix and sugar in a food processor or table top mixer. Whisk together the icing sugar and a little lemon juice until thickened then pour all over the cooled buns. I spooned the icing on and used a palette knife to spread the icing. A classic sweet dough topped with a layer of icing.
Pulse together the bread mix and sugar in a food processor or table top mixer. Sprinkle over the dessicated coconut and serve torn into sections with butter if you like. Put the bread flour yeast caster sugar butter eggs milk and salt for the dough into a large mixing bowl with 100ml water. Beat in the egg vanilla and almond extracts.
