Jam and Cream Pink Finger Buns

These super cute and nostalgic finger buns are light and airy, potentially giving you space for more than one!

EQUIPMENT : Grease and line a 28 x 22cm baking tin.

FINGER BUNS: Heat the milk in the microwave for 50-60 seconds, until warm but not hot. Add half the caster sugar and the active yeast mixture and stir to combine. Set aside for 5-10 minutes, until foamy.

In a large bowl or the bowl of a stand mixer, combine the remaining caster sugar, flour and salt. Add the milk mixture, butter and egg and mix until well incorporated. Knead the dough for 5-10 minutes, until smooth and shiny.

Place the dough in a lightly greased bowl and cover with a tea towel. Set aside in a warm place for 1-2 hours, until doubled in size.

On a lightly floured surface, divide the dough into 8 even pieces. I like to weigh the dough so the buns come out the same size. Shape into finger buns and place in the baking tin. Cover loosely with a tea towel and set aside to rise for 1 hour.

Preheat the oven to 180°C regular bake and place the oven rack in the bottom third of the oven.

Bake the rolls for 22-25 minutes, until lightly golden and cooked through. Cool on a wire rack.

ICING: In a bowl, whisk the butter, icing sugar, food colouring and 2 tablespoons boiling water into a smooth paste, adding the extra 1 tablespoon water only if needed. Immediately smear the icing over the finger buns and set aside for 10 minutes to allow the icing to set.

TO ASSEMBLE: Beat the cream to stiff peaks. Cut the finger buns in half lengthways and smear a generous spoonful of jam in each. Spoon the whipped cream into a piping bag and pipe into each finger bun, then add a blob of jam on top. MAKES 8