Boston Bun Pink Icing Food

FINGER BUNS (WITH ICING !)

Finger Buns (with Icing !) image

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

Ingredients

450 g plain bread flour
5 ml salt
7 1/2 ml yeast
50 g butter
300 ml milk
oil
30 ml caster sugar
275 g icing sugar
3 -5 drops edible food coloring (pink, yellow, etc)

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

BOSTON BUN & PINK ICING

Boston Bun & Pink Icing image

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

Ingredients

1 cup sieved cooked potato
1 cup sugar
1 cup mixed fruit
1 cup milk
2 cups self raising flour
coconut
2 cups icing sugar
fruit juice or water
vanilla essence, to taste
red food coloring

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.

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BOSTON BUN RECIPE WITH VANILLA-COCONUT FROSTING | …

Preheat oven to 180C. Brush top of bun with eggwash and bake until golden and cooked through (15-20 minutes; bun should sound hollow …
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Total Time 55 mins

Whisk milk, yeast and 30gm sugar in a bowl to combine, then set aside in a warm place until foamy (3-4 minutes). Combine flour, sultanas, rinds, vanilla, remaining sugar and 1 tsp salt in a large bowl, then make a well in the centre. Add yeast mixture, butter and egg, and stir to form a soft dough. Turn out onto a lightly floured surface and knead until smooth (4-5 minutes). Place dough in a lightly buttered bowl, cover and stand in a warm place until doubled in size (40-50 minutes).
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For vanilla-coconut frosting, beat icing sugar, butter, vanilla and 2 tbsp hot water in a bowl until thick and pale (2-3 minutes), spread over cooled bun, scatter with coconut and serve.

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BOSTON BUN (RAISIN BRIOCHE BUN WITH COCONUT ICING ...

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Estimated Reading Time 7 mins

BREAD DOUGH Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy. In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine. Add the milk mixture, egg, butter and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 10 minutes, until the dough is soft and smooth. Add the raisins and mix for a minute or so to combine. Turn the dough out onto a work surface, and finish kneading the raisins in by hand. Shape the dough into a ball, and then place into a lightly buttered bowl (I use my stand mixer bowl to save dishes), cover with plastic wrap, and place in a warm spot until doubled in size, approximately an hour.
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ICING AND ASSEMBLY In the bowl of a stand mixer fitted with the paddle attachment, whip the butter, vanilla bean paste and salt until pale and creamy. Sift in the powdered sugar, and mix on medium speed until well combined. If needed, add milk a tablespoon at a time, until the frosting is light and fluffy, and a spreadable consistency. Spread the icing on the cooled bun, then cover generously with dessicated coconut. Slice and serve with butter if desired. Best eaten on the day it is made, but leftovers can keep in an airtight container at room temperature.

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Preheat the oven to 180°C. Grease and flour two shallow round 20 cm sponge tins. Ensure the potato is cold and smooth - push it through a sieve if needed.
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