Iced fingers

250g Loprofin Mix
25g cold hard white fat cut into cubes
25g soft brown sugar
½ tsp salt
7g packet of yeast
200mls Sno-Pro
10g psyllium husk

For the icing:
50g icing sugar
Boiling water
1 tsp vanilla extract
Food colouring (optional)

1. Pre-heat oven to 170°C. 
2. Mix the Sno-Pro and psyllium husk allow to thicken for 10 minutes.
3. In a bowl, rub the hard white fat into the Loprofin Mix so it looks like breadcrumbs.
4. Add the sugar, salt and yeast. Stir in the Sno-Pro mixture until smooth and you have a soft dough. 
5. Cover and leave in warm place to prove for 1 hour or until it’s doubled in size.
6. Dust a worktop with Loprofin Mix, knead the dough for 2 minutes then divide the dough into 10 even pieces.
7. Shape the dough into finger shapes. 
8. Place onto a lined baking sheet, cover and allow to stand in a warm place until the buns have doubled in size.
9. Bake for 12–15 minutes until golden brown. If you tap the bottom of the bun it should sound hollow. Leave to cool on a wire rack.

To make the icing:

1. Mix the icing sugar, vanilla extract and add a few drops of boiling water until you get a smooth but thick icing. (Add a couple of drops of food colouring to change the colour of the icing). 
2. Now dip the tops of the cooled buns into the icing. Allow to set.