One of my favourite things to eat is finger buns cakes and scrolls and this recipe won't disappointment.

Follow this easy step by step recipe to get a little something of total perfection.

Recipe by Australia's Best Recipes​

Ingredients​

• 7 g dry yeast
• 160 ml milk lukewarm
• 450 g plain flour
• 60 g caster sugar
• 1/4 tsp salt
• 2 extra-large egg lightly beaten
• 125 g butter melted
• 2 tsp vanilla paste

SPICED BUTTER AND CURRANT FILLING​

• 100 g butter softened
• 80 g brown sugar lightly packed
• 2 tsp ground cinnamon
• 1/2 cup currants dried

LEMON DRIZZLE ICING​

• 150 g soft icing sugar mixture sifted
• 2 tsp boiling water
• 1 tbs lemon juice

Method​

1. Place yeast and milk in a bowl and stir until combined. Place aside in warm place for 5 minutes or until bubbles appear.
2. In a large mixing bowl combine flour, sugar, salt, eggs, butter, vanilla and yeast mixture. Beat with a dough hook attachment on low for 1 minute or until just combined. Increase speed to high and beat for a further 6 - 8 minutes or until dough comes away from the sides of the bowl. Place in lightly greased bowl, cover with damp tea towel and set aside in warm place for 1 hour or until doubled in size.
   
   
3. For spiced butter and currant filling – combine butter, brown sugar and cinnamon in a bowl and beat with an electric mixer on high for 5 minutes or until light and fluffy. Fold through currants.
4. Roll out dough between baking paper to create a 60cm x 25cm rectangle. Spread with spice butter, leaving a 1cm border. Starting with the longest side, roll dough tightly into a log. Cut into 12 pieces. Grease a 30cm x 20cm pan. Place bun pieces, scroll side up into greased pan and cover with a damp towel and set aside for a further 45 minutes or until double in size.
5. Bake in a pre-heated oven at 180°C (160°C fan forced) for 20 minutes. Cover loosely with foil and bake for a further 15 minutes or until dough is cooked through. Allow to stand in tray for 15 minutes before turning out onto a wire rack to cool.
6. For lemon drizzle icing – combine icing sugar, water and lemon juice in a bowl and mix until combined. Drizzle over buns and serve.
7. For spiced butter and currant filling – combine butter, brown sugar and cinnamon in a bowl and beat with an electric mixer on high for 5 minutes or until light and fluffy. Fold through currants.
8. Roll out dough between baking paper to create a 60cm x 25cm rectangle. Spread with spice butter, leaving a 1cm border. Starting with the longest side, roll dough tightly into a log. Cut into 12 pieces. Grease a 30cm x 20cm pan. Place bun pieces, scroll side up into greased pan and cover with a damp towel and set aside for a further 45 minutes or until double in size.
9. Bake in a pre-heated oven at 180°C (160°C fan forced) for 20 minutes. Cover loosely with foil and bake for a further 15 minutes or until dough is cooked through. Allow to stand in tray for 15 minutes before turning out onto a wire rack to cool.
10. For lemon drizzle icing – combine icing sugar, water and lemon juice in a bowl and mix until combined. Drizzle over buns and serve.

 

[Christine H.]

Thank you,and a very happy Easter to you.