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Finger buns

A turquiose board with a black plate stacked with fingerbuns with pink icing and coconut

Is “I’m hungry”, a familiar catch cry in your household? Instead of making a batch of cookies why not make these finger buns. If you leave the icing off and butter them while they’re still warm, the family will love them (and with way less sugar than a cookie. at just 50 g of castor sugar for a whole batch).

This recipe will make 14 medium-sized buns. You can make them bigger but they are probably big enough for most kids, and if hubby thinks they’re too small, simply give him two.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

You can add icing or a buttercream on top and make them special, although it’s not a requirement. We made these in Bake Club Season 5 along with a few other bakery items, so if you want to know more you can find them there.

Finger buns that have been baked, but not yet iced.
Finger buns (no icing)
A black plate filled with a stack of Finger buns with pink icing and coconut

Finger buns

5 from 8 votes

5 stars tells us you love the recipe

becs-table.com.au
This easy recipe makes 14 medium-sized finger buns. Eat them now, or freeze them to bring out when you need something delicious to snack on.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Difficulty Medium
Course Afternoon Tea, Breakfast, Lunch Box Treat
Cuisine British
Servings 14
Method Thermomix and Conventional

Equipment

  • Thermomix or Stand Mixer

Ingredients
  

  • 540 g plain flour
  • 50 g Butter cold for TM soft for Conventional
  • 1/4 teaspoon salt flaked good quality, I use pink Murray valley
  • 330 g milk
  • 50 g sugar castor
  • 10 g Yeast dry instant
  • 1 egg large (1 x 55g egg)
  • 50 g currants rinsed
  • 50 g sultana rinsed

Instructions
 

Thermomix Method

  • Weigh the plain flour butter and salt into the TM bowl then with the MC in place set for 10 seconds/speed 6 remove from the bowl and set aside.
  • Weigh the milk and sugar into the TM bowl and set for 3 m/37°c/speed 2.
  • As soon as the TM is done weigh in the yeast (make sure you don’t hit the blades) and set for 20 seconds /speed 2 then with the MC in place leave to sit and develop in the bowl for 10 minutes
  • In the meantime weigh and wash the dried fruit. and set aside
  • When the 10 minutes of yeast development is done, add back the flour and the egg to the TM bowl. mix for 10 seconds/ speed 6. *see notes Don’t waste any time here, remove the lid scrape down and place the lid back on with the MC in then Leave it to sit for around 45 minutes to develop. I know this seems backwards but work with me. 😉
  • Once the 45 minutes is up or the dough has doubled in size add in the dried fruit and set to knead for 4 minutes. Remove from the bowl straight away when the time is up and divide into 14 balls for medium-sized finger buns They’re going to be 70 – 78 g balls ball them up and allow to bench rest 10 mins.
  • Shape into finger buns around 5" long then allow to prove.
  • Set your oven to 180°C fan after they’re about ½ way proven. Then once the oven is at temp bake for 10 – 15 mins until golden brown. Allow to cool before cutting and icing.

Conventional Method

  • place the milk and sugar into a saucepan or microwave-safe bowl and heat until it 37°c. Once the milk is at temperature add in the yeast pop on a lid or cover and leave to rest for 10 minutes.
  • In the meantime weigh your flour, softened butter cubes and salt into the bowl of a stand mixer and mix until the butter is combined.
  • Weigh in the egg and the milk/yeast mix and mix until just combined.
  • Cover your stand mixer bowl with clingfilm and place in a warm spot for 45 minutes.
  • Now set the mixer to knead for 5 minutes. If you have a dough hook use that otherwise, a paddle will be fine.
  • Remove from the bowl when the time is up and divide into 14 balls for medium-sized finger buns They're going to be 70 – 78 g balls, ball them up and allow to bench rest 10 mins.
  • Shape into finger buns around 5" long then allow to prove.
  • Set your oven to 180°C fan after they’re about ½ way proven. Then once the oven is at temp bake for 10 – 15 mins until golden brown. Allow to cool before cutting and icing.

Notes

You can ice these as you wish.  The image above is just a simple icing of;
  • 250g Icing sugar
  • 10 g Butter, soft
  • desiccated coconut
  • a tablespoon of water more or less as needed  
  • and a couple of drops of pink food colour
Beat together, then spread on the cool finger buns and sprinkle with desiccated coconut.

11 Comments

  1. 5 stars
    I’ve made these babies a few times and they are always delicious however hubby has now decided that he would like some London Buns.
    We are in SA so I’m not sure whether it’s just our state which has them but when I google London Buns I either get a recipe for Chelsea Buns, which look pretty similar but are glazed not iced, or London “Bath” Buns which look totally different. Just wondering whether you might have a recipe you’d be willing to share Bec 🥰 xx

    1. Hi Pam, If you’re looking for a Chelsea bun recipe, my coffee scrolls are the closest. You can adapt the topping to whatever you like. A glace would just consist of icing sugar, vanilla and milk. I need to know a little more about what he’s after. do the Chelsea buns he’s asking about have a custard filling?

    2. For London Buns I’d use this mix and add in mixed peel. They are square (I’m in Sth Aust also) so shape accordingly, when cool ice the same and add some roasted and crushed walnuts on top if you like them

  2. 5 stars
    These were sensational. They rose so much. Reduced sugar amount and used olive oil spread.

  3. Bec, I really want to try these for my grandchildren. Are your oven temperatures for a fan forced or conventional oven?

      1. 5 stars
        They turned out great and were a big hit with the grandkids. Will definitely be making these regularly. Thanks for a great recipe.

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