Yay! Middle Finger Buns! Complete with pink icing and a smattering of desiccated coconut. How cute are these? We hear that many of you are scared witless of yeast; if that’s the case can we implore you not to be such a bunch of sooks and, like Lennon with peace, give yeast a chance?

We don’t understand how yeast can be such a Barrier To Baking Entry because there’s not much that can go wrong. Making simple, bread-style goods like these buns using instant, dried yeast is actually a relatively forgiving process. Sure, if you hurl your yeast into scalding hot liquid, it’ll totally pop its clogs; it needs lukewarm, blood temperature heat to thrive. Aside from that, it’s a straightforward process. You mix and knead your dough, let it rise, knock it back, shape it, let it rise again, then bake. We’re not talking San Francisco sourdough-level wizardry here; that’s a whole other can of middle fingers. Making buns like this is no harder than a batch of scones and if you’ve got a cake mixer with a dough hook attachment (not essential, but defo helpful), we’d argue it’s easier. A good scone is a work of culinary art and very eff-upable.

MAKES 12

725g plain flour, approximately

40g (⅓ cup) milk powder

3 tsp instant dried yeast

110g (½ cup) caster sugar

120g (⅔ cup) raisins or sultanas

½ tsp salt

60g unsalted butter, melted

1 large egg, beaten

softened butter, to serve

Icing

150g (1¼ cup) icing sugar

2 tbsp softened unsalted butter

2 tbsp boiling water, approximately

½ tsp vanilla extract

pink food colouring, to taste

desiccated coconut, for sprinkling

Combine 300g (2 cups) of the flour, the milk powder, yeast, sugar, raisins and salt in the bowl of an electric mixer and stir to mix well. Place the butter, egg and 250ml (1 cup) luke-warm water in a bowl, whisking with a fork to combine well. Add to the dry ingredients, then using the paddle attachment, mix until combined and smooth. Alternatively, mix using a wooden spoon or your hands. Add enough of the remaining flour, 150g (1 cup) or so at a time, to form a soft dough; you may not require all the flour. Fit the machine with the dough hook, then knead for 7-8 minutes until the dough is smooth and  elastic; alternatively, turn the dough out onto a lightly floured surface and use your hands to knead for 7-8 minutes until smooth and elastic.  

Place the dough in a large, lightly oiled bowl, cover the bowl tightly with plastic wrap, then stand in a draught free place for 2 hours or until the dough is well risen. Gently deflate the dough using your fist, then turn it out onto a lightly flour surface. Divide it into 12, even-sized pieces. Line a large baking tray with baking paper. 

Working with one at a time, form each piece of dough into a ball, then roll out into an oval-shape about 15cm long. Starting from a long edge, roll up tightly to form a tapered log-shape. Place each onto the tray, about 5cm apart. Loosely cover the tray with plastic wrap, then leave in a draught-free place for 1-1½ hours until well risen; the buns will not double in size. While they are rising, preheat the oven to 180˚C. Bake the buns for 15 minutes, or until golden and cooked through. Cool on the tray.

For the icing, sift the icing sugar into a bowl. Add the softened butter, then pour 1 tbsp of the boiling water over the butter and stir until a smooth icing forms, adding a little extra boiling water to form a medium spreading consistency as necessary. Stir in the vanilla extract and a little food colouring to tint the icing pink, to taste. Spread the cooled buns with icing, then scatter with coconut, to taste. Serve with butter for spreading.