Pistachio
and
lemon
iced
buns
Pink
icing
and
coconut
strewn
buns
were
my
Friday
school
canteen
treat.
My
adult
finger
buns
are
back
from
a
Sicilian
sabbatical
and
studded
with
dried
fruit,
zingy
with
lemon
frosting
and
topped
with
crunchy
and
bright
fresh
pistachio.
Enjoy
them
with
a
slick
or
slice
of
very
good
cold
butter
inside.
Line
a
shallow
20
cm
×
30
cm
×
5
cm
(8
in
×
12
in
×
2
in)
deep
baking
tray
with
cooking
oil
spray
and
baking
paper.
On
a
lightly
floured
counter,
divide
the
chilled
dough
into
six
105
g
(3
¾
oz)
portions
and
gently
shape
(see
Yeasted
doughs,
page 82)
into
balls.
Leave
on
the
counter
with
a
tea
towel
(dish
towel)
over
the
top
and
rest
for
10
minutes.
This
little
pre-shape
will
relax
the
dough
so
you
can
roll
evenly
shaped
cigars
(with
minimum
bounce
back).
Using
as
little
extra
flour
as
possible,
roll
the
balls
into
smooth,
even
diameter
cigars
around
15
cm
(6
in)
long.
Place
the
dough
cigars
in
parallel
lines
on
the
lined
tray.
Space
them
1
cm
(½
in)
apart
so
they’ll
touch
during
baking.
Spray
the
tops
with
cooking
oil
and
cover
with
plastic
wrap.
Ensure
the
buns
are
close.
Free-range,
far-apart
buns
won’t
puff
as
much
without
support
from
their
bun
buddies.
Leave
at
room
temperature
for
the
final
proof
of
around
30–60
minutes,
until
they’re
a
little
puffed
and
snuggling
each
other.
Towards
the
end
of
the
proof,
preheat
the
oven
to
200°C
(390°F).
While
the
buns
proof,
finish
the
frosting
by
stirring
the
Tiff’s
zingy
lemon
stuff
into
the
Fluffy
yoghurt
frosting.
Hold
at
room
temperature,
or
chill
if
it’s
a
warm
day.
Combine
the
lemon
juice
and
sugar
in
a
small
non-reactive
saucepan
and
bring
to
a
simmer.
Simmer
for
30
seconds,
until
viscous
like
oil.
Turn
the
heat
off
and
set
the
syrup
aside
to
cool
at
room
temperature.
Chop
the
pistachios
to
a
coarse
crumb.
continued
…
Keeps
Best
eaten
on
the
day
of
baking,
1–2
hours
after
icing.
Makes
6
iced
finger
buns.
Takes
With
the
dough
made,
2
hours
to
prep,
proof
and
bake.
cooking
oil
spray
1
×
batch
Sweet
yeast
day-
before
dough – Feelin’
fruity
Adaptrix
(page 84),
chilled
overnight
50
g
(1¾
oz)
Tiff’s
zingy
lemon
stuff
(page 289)
1
×
batch
Fluffy
yoghurt
frosting
(page 259),
softened
40
g/
ml
(1½
oz)
lemon
juice
40
g
(1½
oz)
caster
(superfine)
sugar
60
g
(2
oz)
blanched,
slivered
pistachios
60
g
(2
oz)
best
cultured
unsalted
butter