milky finger bunlets
You can make these with any topping you like - just make sure they're nice and warm before eating them, especially if they've been around for a day or two.
  • 25g (just under 2 tbsp) bread flour
  • 125ml (1/2 cup) water
  • 475g bread flour
  • 50g milk powder
  • 80g caster sugar
  • ¾ teaspoon salt
  • 7g instant dry yeast
  • 1 egg
  • 150ml warm water
  • 50g butter
  • 500g icing sugar
  • 2 tbsp milk powder
  • 80ml (or so) mlik
How to make it
  1. Combine 25g bread flour and 125ml water in a small saucepan and stir well to combine. Put the saucepan over a medium heat and continue stirring vigourously until the past has become thick, translucent and bubbles like it's about to boil. Keep it at this heat (still stirring vigourously) for about 30 seconds, then take it off the heat and let it cool off to one side.
  2. Put the remaining bread flour, 50g milk powder, caster sugar, salt and yeast in the mixing bowl of a stand mixer and stir well to combine.
  3. Make a well in the centre and add the lightly beaten egg and most of the water and use the stand mixer to knead the mixture together to make a dough. If the dough is still looking quite dry after it comes together, add the rest of the water. You should end up with a soft, sticky dough after about 10 minutes in the mixer.
  4. Cut the butter into small cubes and knead it into the dough using the mixer again.
  5. Transfer the dough into an oiled bowl and cover it with cling film. Leave it to prove for at least an hour, or until it has doubled in size, in a warm spot.
  6. When the dough has doubled in size, punch it down and split it into 16 even portions. Roll each out into the shape of a bun and then set them onto lined baking sheets, under a tea towel to rise again until they have increased in size by at least 50%.
  7. Pre-heat the oven to 180C (fan forced) and bake the buns for 15 minutes, making sure they don't over brown.
  8. While the buns are cooling, mix half of the icing sugar with the milk powder and all of the water. When you have a smooth paste, add the remaining icing sugar a bit at a time until you have a thick, glossy icing.
  9. Spread the icing on the cooled buns with a spoon and dip in hundreds and thousands while the icing is still not set so that the sprinkles stick.
Recipe by onebitemore at