Finger Bun

Combine first 4 ingredients in a mixing bowl, make a well in the centre.  Combine water and oil in a small jug, pour into well of dry ingredients.  

Using electric beaters, mix 1-2min, until of a smooth consistency.   Shake mixture off beaters.  Sprinkle a little extra FATE mix over dough, stir in using a metal spoon.  Continue to stir in small amounts of FATE until dough is elastic and soft (approx. 1/3 cup extra FATE).  

Spoon dough onto a clean workbench which has been dusted with FATE.  Knead into a ball.  Return dough to bowl, place in a warm place, covered with cling film, and allow to  double in size (approx. 20min).     

Heat oven to 190°C.  Meanwhile, section risen dough into 6 equal sized portions, roll each  into a bun shape.  Place buns onto a baking tray lined with paper which has been lightly  sprayed with oil.  Place in a warm area, covered with a tea towel, and allow to rise again  (approx. 20min). 

Bake 15-18min.  Buns will be golden on top.  

Place sugar and water into a small saucepan over medium heat. Stir until sugar has dissolved, boil 2min.  Spread over buns with a pastry brush when buns have slightly cooled.   

Place all ingredients into a small bowl, mix until smooth.   Ice buns when cool. Sprinkle coconut evenly over buns, is desired.