Ingredients
- FOR THE DOUGH:
- 400g strong flour, plus extra for dusting
- 250ml milk
- 1 tsp salt
- 2 tbsp milk powder
- 7g (1 sachet) dried yeast
- 50g caster sugar
- 2 eggs
- 50g unsalted butter, softened
- FOR THE COCONUT CREAM:
- 150ml coconut milk
- 100g cream cheese
- 65g caster sugar
- Two leaves of gelatine
- 150ml cream
- TO SERVE:
- 3 tbsp raspberry jam</li><li/></ul>
For the dough:
1 Put 5 tbsp of the flour and about 5 tbsp of the milk into a small saucepan and whisk together to form a paste. Put the saucepan over a medium heat and cook for about a minute, whisking all the time. Remove from the heat and set aside to cool.
2 Place the remaining flour, salt, milk powder, yeast and sugar into a large mixing bowl or the bowl of an electric stand mixer with the dough hook attachment fitted.
3 Add the remaining milk, one of the eggs and the floury milk paste and start to knead for about 10 minutes to form a smooth dough.
4 Mix in the butter, and continue to knead for a further 10 minutes. Form the dough into a ball, and place in a lightly greased bowl covered with cling film. Leave to rise in a warm place for an hour.
5 Tip the dough out on to a lightly floured work surface and knock it back to remove the air, then divide into eight equal balls. Roll the balls into sausage shapes, about 15cm in length.
6 Line up the finger buns in a baking tin about 20 x 40cm and cover loosely with a clean tea towel. Leave to rise in a warm place for an hour.
7 Preheat the oven to 190 degrees or 170 degrees Celsius if using a fan oven. Whisk the remaining egg in a bowl with a splash of water, and using a pastry brush, brush the egg wash over each of the buns before baking for 20 minutes, until risen and golden brown.
8 Remove from the oven and leave to cool.
For the coconut cream:
1 In a bowl, whisk the coconut milk, cream cheese and sugar together until smooth.
2 Place the gelatine leaves in a bowl of cold water to soak for about five minutes.
3 Put about 2 tbsp of the cream into a small saucepan and bring to a simmer. Remove from the heat, squeeze the water from the gelatine leaves and whisk the gelatine into the hot cream.
4 Pour the cream into the coconut milk mix and whisk well to combine.
5 Whisk the remaining cream to soft peak and fold into the coconut milk mix. Leave to set for at least an hour.
To serve:
1 Pull the finger buns apart and slice them lengthways, then spread some jam into each.
2 Whisk the chilled coconut cream until smooth and add a few tablespoonfuls to the buns to serve.
