These finger buns are an instant crowd favourite

Warm the milk in a microwave for 40–50 seconds on HIGH until just lukewarm. Add yeast and sugar. Gently whisk until dissolved. Cover and leave in a warm place for 10 minutes or until top is frothy.

Place flour, yeast mixture and egg in the large bowl of a stand mixer fitted with a dough hook. Mix on low speed to just combine. Increase speed to medium, then beat for 10 minutes or until the dough is smooth and elastic. Add butter, then beat for a further 3 minutes, until combined. Transfer dough to a lightly floured clean surface. Knead until the base is smooth. Place dough, smooth side up, in a large, lightly greased bowl. Cover with plastic wrap and a clean tea towel. Leave the dough in a warm place for 45–60 minutes or until it has doubled in size.

Knock the dough back. Add the raisins. Knead until evenly distributed. Divide dough into 12 equal portions Roll each portion into a log, about 4cm thick and 16cm long.

Grease and line the bases of two 18 x 30cm (base), 4cm deep, rectangular roasting pans. Place six buns in each, allowing a little space between each to rise. Cover loosely
with greased plastic wrap and a clean tea towel. Leave for 15 minutes or until the buns have slightly risen.

Meanwhile, preheat the oven to 220°C/200°C fan-forced. Bake buns for 12–15 minutes or until golden and the buns sound hollow when tapped on the base.

Combine extra caster sugar, gelatine and 1 tablespoon hot water in a small microwave-safe bowl. Microwave on HIGH for 10–12 seconds or until hot. Stir with a teaspoon until the sugar and gelatine dissolve. Brush the hot glaze over the hot buns. Transfer buns to a wire rack to cool.

To make the icing, place the icing sugar, butter and 11/2 tablespoons hot water in a bowl. Mix until smooth, adding more water if needed for a thick spreadable consistency. Tint the icing pink with the food colouring. Using a warm spatula, spread the icing over each bun, then sprinkle with coconut or hundreds and thousands. Allow to set before serving. Serve with butter. These are best eaten the same day they’re baked.