Mini finger buns

Makes 24

Ingredients
* 7g sachet (2 teaspoons) dry yeast
* 1/3 cup caster sugar
* 1/2 cup reduced-fat milk, warmed
* 2 1/2 cups plain flour
* 1 teaspoon mixed spice
* 50g butter, chilled, chopped
* 1 egg, lightly beaten
* 1/2 cup currants
* 1 teaspoon vanilla extract
* hundreds and thousands, to decorate
Pink icing
* 1 1/2 cups icing sugar mixture
* 2 teaspoons softened butter
* 2 drops red food colouring


Method
1. Grease 3 large baking trays. Place yeast, sugar and milk in a bowl. Stir until combined and yeast is dissolved. Cover and set aside in a warm place or until foamy.
2. Sift flour and mixed spice into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Make a well in the centre of flour mixture. Add yeast mixture, 1/4 cup warm water, egg, currants and vanilla. Cover and set aside in a warm place for 1 hour or doubled in size.
3. Preheat oven to 200°C/180°C fan-forced. Turn dough onto a floured surface. Knead for 5 to 8 minutes or until smooth. Divide into 24 portions. Shape each portion into a 10cm-long log. Place logs on prepared trays, 4cm apart. Bake for 10 to 12 minutes or until golden and cooked through. Transfer to a wire rack to cool.
4. Make pink icing: Sift icing sugar into a bowl. Stir in butter, 3 teaspoons hot water and food colouring. Spread icing over bun tops. Sprinkle with hundreds and thousands. Set aside until set. Serve.

Source
Super Food Ideas - Page 49
Recipe by Kim Coverdale