- 250g strong white flour, plus extra for dusting
- 250g plain flour
- 7g dried yeast
- 2 tsp fine salt
- 50g butter, softened
- 2 tbsp caster sugar
- 100ml semi-skimmed milk, warmed
- 1 medium free-range egg
- 200ml tepid water
For the icing
- 400g icing sugar, sifted
- 3-4 tbsp lemon juice or water
- Sift the flours into a mixing bowl with the yeast and salt. Make a well in the centre, then add the butter, sugar, milk and egg. Gradually bring the ingredients together using a wooden spoon, adding the tepid water a little at a time until you have a soft, quite wet dough.
- Lightly dust the worktop with flour, then turn the dough out and knead well for 10 minutes until smooth and elastic. Transfer to a lightly oiled bowl and cover with a tea towel, then leave in a warm place for an hour or until the dough has doubled in size.
- Knock back the dough (see know-how, above right), divide into 12 even pieces, then shape into finger buns. Arrange on a lined baking tray in two rows of 6 so the buns are almost touching.
- Preheat the oven to 200°C/fan 180°C/gas 6. Cover the buns with cling film, then leave in a warm place for 45-60 minutes to double in size. Bake in the oven for 10-15 minutes until risen and golden, then transfer to a wire rack to cool.
- Meanwhile, mix the icing sugar and lemon juice together to form a thick but runny icing. Using a metal spoon, thickly drizzle the icing over each bun. Leave for a minute or so to set, then tear and share.