• Cut the 50 g Butter into small cubes and leave at room temperature to soften.
  
• Weigh out the following dry ingredients and place them into a mixing bowl (or the bowl of a stand mixer) together. 300 g Strong White Bread Flour, 50 g Caster Sugar, 7 g Dried Yeast, ½ teaspoon Salt.
  
• Stir to combine ingredients.
  
• Warm 120 ml Milk in the microwave for 30 seconds (Can be warmed on the hob instead.). It needs to be approx 35℃ warm, to the activate yeast. Do not overheat the milk.
  
• Add the warmed milk, softened cubes of butter and 1 large Egg to the dry ingredients. Follow the instructions below for the stand mixer option or hand mix option.
  

Hand Mix

• If you do not have a mixer, use a silicone spatula to combine ingredients together. When it gets too hard to stir, use your hands to knead instead. This will take approx 15 mins
  

Stand Mixer

• Mix all the ingredients together at medium speed with the bread hook.
  
• It all forms together into a thick sticky dough, this will take approx. 8 minutes.
  
• Clean and lightly flour your worktop. Remove the sticky dough from the mixer. Use your hands knead the dough into a neat ball.
  
• Place into a lightly oiled bowl. Wet and wring out a clean kitchen tea towel and place it over the top of the bowl.
  
• Place the dough somewhere draft-free at room temperature (ideally above 20℃ but below 30℃) This is the dough resting period - rest for approx 45 minutes.
  
• Clean and lightly flour the surface. Remove the dough from the bowl and knead for 1 minute.
  
• Roll and stretch the dough into one even cylinder approx 16 inch long.
  
• Now divide the dough into 8 equal pieces - 2 inch each.
  
• Roll each piece into a finger shape. They will look small at this point! Don't worry they rise!
  
• Place a sheet of parchment onto a baking tray and place the fingers onto the tray, leaving a small space between each one. They need room to grow.
  
• Cover with cling film or a proofing bag if you have one?
  
• Now, find somewhere warm in your home. The temperature of the area you are proofing the dough will affect the time it takes to rise. We use our airing cupboard which is 40℃, this helps give a quick 30 minute rise. If you do not have a warm place it will take longer upto 2 hours.
  
• You will know when they are ready as they will have grown and all be touching! Place in a preheated oven at 180℃ fan/ 200℃ / 400℉ / Gas Mark6
  
• Bake for approx 10 minutes, until lightly golden on top.
  
• Transfer to a wire rack to cool
  
• Pull buns apart once they are cool enough to handle to help cool quicker. wire rack on top of a clean tray to catch the loose sprinkles later.
  
• Once they have cooled completely you can ice the finger buns
  
• In a large shallow bowl mix 180 g Icing Sugar with 2 ½ tablespoon Milk.
  
• Stir to combine, optional add Food Colouring if desired.
  
• Dip the top of one bun at a time into the icing.
  
• If adding Sprinklesdo so after each bun has been dipped, before the icing dries!
  
• Allow the icing to firm up slightly and serve!