Boston Bun Pink Icing Food
BOSTON BUN & PINK ICING
When I was a little girl this was my favorite but it was many years later that I discovered that it was made with potato. But don't be put off it really is yummy. I haven't actually made this recipe but will do now that I have found it again.
Provided by Aussie mum 2_2
Categories Breads
Time 45m
Yield 2 Buns, 16 serving(s)
Number Of Ingredients 10
Steps:
- Beat together potato & sugar.
- Add mixed fruit, milk & flour and mix thoroughly.
- Pour into 2 buttered 20cm (8in) round sandwich tins and bake in oven at 180 C (350 F)for 20-25 minutes.
- Allow to cool.
- Ice with pink glace icing,sprinkle with coconut and serve buttered.
- Pink Glace Icing:.
- Place the sugar in a bowl and stirring constantly, add enough liquid to make a creamy consistency.
- Add a drop of coloring at a time until the desired color is achieved.
FINGER BUNS (WITH ICING !)
Something I cound not find anywhere! Its an Australian bun and they are so yummy. Cut in half, spread butter or marg and enjoy!
Provided by Caithi Romeo
Categories Breads
Time 1h35m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 220°C/425°F.
- Grease a small baking tray.
- In a large bowl add flour and salt, then sprinkle over the easy blend yeast.
- In a saucepan, heat butter, milk and sugar together until the butter has melted and the milk is just warm.
- Stir milk mixture into the flour and beat well until smooth.
- Knead onto a lightly floured surface for 5 minutes.
- Then place in an oiled bowl covered with oiled cling film and leave to prove for 1 hour or double in size.
- Turn out dough and divide into 12-14 pieces.
- Knead into long even finger shapes and leave to prove for 20 minutes in a warm place or until well risen and puffy.
- Bake in the oven for 15-20 minutes or until well risen and golden brown.
- Make up the thick icing and coat the tops of the fingers in pretty colours.
- ENJOY!
Nutrition Facts : Calories 269.4, Fat 4.1, SaturatedFat 2.4, Cholesterol 10.6, Sodium 201.3, Carbohydrate 53.1, Fiber 1.2, Sugar 21.1, Protein 5
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