Try these delicious citrus finger buns by The Great Australian Bake Off contestant Monica.
For the finger buns, add 8 teaspoons dried yeast, 2 cups of warm water and 6 tablespoons of caster sugar into mixer bowl. Then add 6 cups of bakers’ flour, fine grated zest of 1 lemon, a few drops of lemon essence, 1 teaspoon of salt and 2 tablespoons oil and mix with dough hook for as long as 5 minutes. Weigh it – 100 grams per bun. Prove covered in cling wrap for 20 to 30 minutes. When proved, turn oven on to 200°C and put buns in oven for the warm up. Check on buns in 15 minutes. Make glaze when they are due to come out – brush with glaze while hot. Whip up 300mls thickened cream and 1 tbs sifted icing sugar and chill.
For the glaze, mix 2 teaspoons gelatin powder, 2 tablespoons of caster sugar, 2 tablespoons of hot water. Add a dash of lemon essence when buns are ready to come out of the oven.
For the frosting, mix mandarin zest, mandarin juice and sifted icing sugar to right thickness, add in a drop of gold colour. Make a small batch with lemon and set aside. When cooled – slice on the diagonal – fill with whipped cream. Spread on mandarin icing. Dot on white icing and create hearts.
Finish off with a twist of fairy floss, a blood orange meringue, and cubes of Cedro and a slice of candied clementines.
This recipe has not been edited or tested by the Bake Off Food Department
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