Recipes

Ben's Iced Cream Finger Buns

Ben's Iced Cream Finger Buns

     

INGREDIENTS
Dean’s recipe for the dough
Chelsea Pink Berry Icing Sugar
300ml cream
2 tbsp icing sugar
1 tsp vanilla extract


METHOD
1. Take a half measure of Deans sweet dough that has been proved overnight in the fridge.
2. Divide into 12 even pieces, roll into balls and then into sausage shapes approx 12cm long.
3. Place evenly in 2 rows of 6 on a baking tray and put in a warm place to rise until doubled in size (approx. 40 minutes)
4. Bake for 10 minutes until golden in an oven at 210°C.
5. Allow the buns to cool.
6. Make up Chelsea berry icing as per the instructions and ice the top of the buns.
7. Whisk cream with icing sugar and vanilla extract.
8. When the icing has set, slice each bun down the centre and pipe full of the cream.



These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.


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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.
 

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