Make the dough:

• In the bowl of a stand mixer, pour warm milk (around 40°C or warm to the touch), one tablespoon of sugar, and all of the yeast. Whisk together and let sit for 5-10 minutes until it begins to puff up.

• Add the flour, remaining sugar, salt, egg, oil, and vanilla to the mixer. Mix using the dough hook until roughly combined.

• Knead on low-medium for 10-12 minutes until the dough is smooth and elastic. If kneading by hand, continue for 15-18 minutes. Add sultanas (if using) and knead through.

• Brush the bowl with oil, place the dough inside, and flip it so it’s lightly coated in oil. Cover with plastic wrap and let rise in a warm place for 1 to 1 ½ hours, until doubled in size.

Assemble the finger buns:

• Grease a 26x30cm (10×12 inch) baking tray with butter.

• Punch down the dough, transfer it to a clean work surface, and cut into 12 even pieces. Roll each piece into a smooth log about 3x11cm (1 ¼ x 4 ¼ inch). Arrange them on the tray, 1-2 inches apart.

• Cover lightly with plastic wrap and let rise for 45-60 minutes, until doubled in size and puffed.

Bake:

• Preheat the oven to 180°C (160°C fan forced) / 350°F.

• Bake for 15-18 minutes until golden brown and an internal temperature of 88°C/190°F is reached.

• Let the buns cool to near room temperature before icing.

Ice the buns:

• Mix icing sugar and milk until you have a thick yet slightly runny consistency. It should level out in 10-12 seconds but not be so runny that it slides off the buns.

• Add 1-3 drops of food coloring and stir well until you achieve a pale pink color.

• Spread the icing thickly over the buns and top with 100’s and 1000’s or desiccated coconut.

Serve:

• Enjoy the buns as they are or cut them in half and spread with butter for a delicious treat.