Preheat your oven to 160C Fan / 180C.

Grease or line (with parchment paper) a small baking tray.

Mix all your bun ingredients together in a bowl until a sticky dough is formed (Yes this one is meant to be sticky!)

Let the dough sit in the bowl for about 25 minutes (this will help to hydrate the flour properly and slightly reduce the stickiness)

Measure out 100g of dough per iced bun and roll it / shape it into an iced finger shape (mine were about 10cm long) You will need to use plenty of flour to keep your hands from getting too sticky, but its worth it and it works!

Place each bun onto your prepared baking tray, in a line and almost touching the one next to it. I make 5-6 with this amount usually.

Place in the oven for 25-30 minutes. I tend to cover them with some foil after 20 minutes as I don't want them to colour anymore.

Remove from the oven and allow to cool briefly on the tray before carefully moving to a cooling rack to almost fully cool.

Make your icing by mixing together your icing sugar, vanilla extract and gradually add a tsp of water at a time until you get to the right consistency. You don't want it to be too thin or it will drip off. You want it to be almost spreadable.

Once just cold, drizzle icing all over the top of your buns and then immediately add your sprinkles on top. If you are planning on only eating a couple and having the rest later or even the next day, I recommend only icing the ones you want to eat fairly soon. Then, if the buns toughen up a little you can refresh them with 5-10 seconds in the microwave and then ice them fresh :)