One thing, can I make the preferment the night before? if so, would I let it ferment for the whole time in the fridge, or would I let it ferment at room temp a while and then fridge it? Thanks Nicola
Hi! I'm so sorry I missed this. I would let the dough get a bit active at room temp then transfer. 20-30 mins would be enough. Sorry for the delay Lisa <3
Yes for the iced fingers! You know, these are actually not that time consuming, an afternoon is all it will take to get you reunited with your lovely buns!!! And thanks for the kind words. It means a lot to get feedback and not feel like im shouting into the ether! Lots of love x
I finished these around midday, when my family got in and saw them, all previous lunch plans were abandoned and we just dove straight into these - still slightly warm from the oven and icing not dry yet. They were very well received and so beautifully soft and perfect flavour from the elderflower too.
I made the cordial a couple of days after we found probably the last decent elderflowers of the season (my dad is a gardener so we harvested them with his huge loppers that could reach the top of the tree!). Thank you again from another wonderful recipe x
I am forever adapting your recipes (with confidence from your breakdowns on how to do it) to meet my local veg shop and New Zealand produce / season (too impatient to wait 6 months before trying your newletters!).
I’m trying to get through what I have in my pantry which meant I’m trying a plum and lemon version of these (with plum powder).
Finger buns are so nostalgic, here they almost always have desiccated coconut in the icing though which I’m not a fan of! So was happy to see your version!
I love love an iced bun, but ones I have bought recently don't match up to my teenage greed for them! I reckon this will sort that though, they look so so soft, and filling them is is going to be pretty exciting. I am worried though, because if my son doesn't choose these over another blimmin Oreo/custard cream when he gets home from school, I think I might ignore him for a good few hours...
One thing, can I make the preferment the night before? if so, would I let it ferment for the whole time in the fridge, or would I let it ferment at room temp a while and then fridge it? Thanks Nicola
Hi! I'm so sorry I missed this. I would let the dough get a bit active at room temp then transfer. 20-30 mins would be enough. Sorry for the delay Lisa <3
This sounds amazing, I'm definitely going to give these a go. I'm not seeing any gifs on the web version though, just a heads up!
Thank you so much for the heads up Zak! I don't know what happened there but I've just re inserted em all and you should see them now.
this me BIG nostalgia vibes and i 👏🏼 am 👏🏼 here 👏🏼 for 👏🏼 it 👏🏼.
i’ve been meaning to make iced buns for years now but could never find the time.
but i think i’m going to have to make time now!
added to my “to bake list” (which is already heavily dominated by KP recipes.) cannot wait to dive into this one!
thank you, as always, Nicola for your hard work 🥰
Yes for the iced fingers! You know, these are actually not that time consuming, an afternoon is all it will take to get you reunited with your lovely buns!!! And thanks for the kind words. It means a lot to get feedback and not feel like im shouting into the ether! Lots of love x
I finished these around midday, when my family got in and saw them, all previous lunch plans were abandoned and we just dove straight into these - still slightly warm from the oven and icing not dry yet. They were very well received and so beautifully soft and perfect flavour from the elderflower too.
I made the cordial a couple of days after we found probably the last decent elderflowers of the season (my dad is a gardener so we harvested them with his huge loppers that could reach the top of the tree!). Thank you again from another wonderful recipe x
THIS comment has given me THE BIGGEST smile!
I am forever adapting your recipes (with confidence from your breakdowns on how to do it) to meet my local veg shop and New Zealand produce / season (too impatient to wait 6 months before trying your newletters!).
I’m trying to get through what I have in my pantry which meant I’m trying a plum and lemon version of these (with plum powder).
Finger buns are so nostalgic, here they almost always have desiccated coconut in the icing though which I’m not a fan of! So was happy to see your version!
I love love an iced bun, but ones I have bought recently don't match up to my teenage greed for them! I reckon this will sort that though, they look so so soft, and filling them is is going to be pretty exciting. I am worried though, because if my son doesn't choose these over another blimmin Oreo/custard cream when he gets home from school, I think I might ignore him for a good few hours...