These beautiful vanilla and coffee finger buns are simple and delicious.
For the dough, preheat the oven to 220°C. To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, and then slowly add the remaining water to form a dough and knead in the bowl for four minutes or until the dough is smooth and elastic. Divide the dough into 12 pieces (70g) then roll into balls and shape into fingers about 5 inches long.
Place the dough fingers onto a greased baking tray, leaving space for them to double in size, and then set aside in a warm place for 40 minutes. They should just touch each other when they’ve risen. Bake in the oven for 10 minutes then set them aside to cool.
For the crème patisserie, heat the milk and vanilla until almost boiling. Whisk the egg yolks, sugar and cornflour until thick and pale. Gradually mix in hot milk. Put back on a medium heat and whisk continuously until the custard comes to the boil. Boil for 1 minute.
For the coffee crème patisserie, take half of the already made crème patisserie and stir in the coffee syrup.
For the almond praline, heat the sugar until it turns golden brown before slowly mixing in your flaked almonds. Leave to cool between 2 sheets of baking paper.
To assemble, cut buns in half and fill with both coffee and vanilla crème pat and top with crushed almond praline.
Nutritional analysis per serving (34 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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