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Hertfordshire Catering Limited's Finger Bun with Chocolate Glaze Recipe

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This recipe for Hertfordshire Catering Limited's Finger Bun with Chocolate Glaze is from Herbert's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 kilogram soft bap mix
700 millilitres water boiling and cold mix

Chocolate glaze:
80ml milk
40g sugar
10 grams cocoa
Directions:
Directions:
Preheat oven to GM7/425°F/220°C.
1. Place the weighed-out mix in a mixing bowl.
Select the dough hook mixing attachment.
2. Blend in the correct amount of warm water. Mix on SLOW speed for 1 minute
3. Continue to mix for 6 minutes on MEDIUM speed.
4. Portion and shape and place in greased box tins, 2 x rows of 8.
5. Cover and allow to prove in warm place until double in size.
6. Bake for 10-15 minutes depending on size of rolls and turn out onto cooling

For the Glaze
1. Boil together the ingredients until sugar is dissolved and the mixture becomes syrupy.
2. Brush hot glaze over hot buns for sticky, shiny finish.
Number Of Servings:
Number Of Servings:
24

 

 

 

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