I grew up on finger buns. If Mum and I were out and wanting a snack we’d head to Baker’s Delight and get one to share. This love of sweet bread has stuck with me and I often find myself ducking into a bakery for a custard scroll or cinnamon twist, which is why when I came across this recipe I had to give it a go. It’s a little bit fiddly (note: remove rings from fingers before starting otherwise you’ll be pulling dough out of them for days to come) and time consuming but it’s worth the effort.
What you’ll need
2¾ cups plain flour plus 2 tablespoons extra
¼ cup caster sugar
2¼ teaspoons active dry yeast (1 packet)
½ teaspoon salt
4 tablespoons butter
1/3 cup milk
¼ cup water
1 teaspoon vanilla extract
¾ cup caster sugar
2 teaspoons cinnamon
¼ teaspoon nutmeg
2 tablespoons butter, melted
What to do
In a mixing bowl add 2 cups of the flour, sugar, yeast and salt. Set aside. In a small saucepan melt the butter and milk. Once the butter has completely melted take the pan off the heat and add the water and vanilla. Let this mixture cool for 5 minutes.
Pour this milk mixture into the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing and add the remaining ¾ cup flour (you’re still holding onto the extra 2 tablespoons) and mix well. The mixture will be very sticky which means you’re on the right track. Place the dough in a medium greased bowl, cover with glad wrap and leave to rise for 45 minutes.
Once the dough has doubled in size, knead the 2 tablespoons of flour in (you can do this in the bowl) and cover the dough again for 10 minutes.
Meanwhile, preheat your oven to 180 degrees Celsius and start on your filling; in a medium bowl mix together the sugar, cinnamon and nutmeg. Set aside.
Once the dough is ready, roll it out on a floured surface to about 5mm thick. Brush with melted butter and add the sugar mixture making sure the coat the whole surface of the dough.
Using a sharp knife or a pizza cutter, cut the dough into equal sized strips, about 2 inches wide, then cut these strips into equal sized squares. Stack the squares on top of each other to make 3 or 4 piles. Don’t be too neat because you’re bread will look prettier if they aren’t aligned.
Place dough into a greased bread pan and sprinkle any sugar that fell off over the top and around the sides. Cover dough for another 10 minutes to rise. Place in the oven and bake for 30-35minutes or until the outside of the bread if golden brown.
Photos by Krissie.