Make the dough: In the bowl of a stand mixer, pour warm milk (around 40°C or warm to the touch), one tablespoon of sugar, and all of the yeast. Whisk together and let sit for 5-10 minutes until it begins to puff up. Add the flour, remaining sugar, salt, egg, oil, and vanilla to the mixer. Mix using the dough hook until roughly combined. Knead on low-medium for 10-12 minutes until the dough is smooth and elastic. If kneading by hand, continue for 15-18 minutes. Add sultanas (if using) and knead through. Brush the bowl with oil, place the dough inside, and flip it so it’s lightly coated in oil. Cover with plastic wrap and let rise in a warm place for 1 to 1 ½ hours, until doubled in size.

Assemble the finger buns: Grease a 26x30cm (10×12 inch) baking tray with butter. Punch down the dough, transfer it to a clean work surface, and cut into 12 even pieces. Roll each piece into a smooth log about 3x11cm (1 ¼ x 4 ¼ inch). Arrange them on the tray, 1-2 inches apart. Cover lightly with plastic wrap and let rise for 45-60 minutes, until doubled in size and puffed.

Bake: Preheat the oven to 180°C (160°C fan forced) / 350°F. Bake for 15-18 minutes until golden brown and an internal temperature of 88°C/190°F is reached. Let the buns cool to near room temperature before icing.

Ice the buns: Mix icing sugar and milk until you have a thick yet slightly runny consistency. It should level out in 10-12 seconds but not be so runny that it slides off the buns. Add 1-3 drops of food coloring and stir well until you achieve a pale pink color. Spread the icing thickly over the buns and top with 100’s and 1000’s or desiccated coconut.

Serve: Enjoy the buns as they are or cut them in half and spread with butter for a delicious treat.