Iced Finger buns
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. 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.
Why you’ll love This Recipe
- Soft and fluffy texture: The dough is enriched with butter, making it perfectly light and pillowy.
- Customizable icing: Keep it simple with classic white icing, or go bold with vibrant colours and sprinkles.
- Perfect for any occasion: Whether for a party or a Sunday treat, these buns are always a hit!
Frequently Asked Questions
Yes, you can! While a mixer helps with kneading, you can knead the dough by hand. It will take about 5-10 minutes of vigorous kneading until the dough is smooth and elastic.
The buns should be golden brown on top and sound hollow when tapped on the bottom. Baking at 180°C for about 10-15 minutes should do the trick.
Yes! You can freeze the buns before icing. Once they have cooled, wrap them well and freeze for up to 3 months. Thaw them, then ice them and serve as fresh.
Absolutely! Some recipes include dried fruit, such as sultanas or currants (as we do below), in the dough for added flavour and texture.
Sure, you can do that. I tend to leave it off for home because it’s just another step. However, in a bakery, we would use something called “bun glaze,” which is a commercial product. At home, you can use a strained apricot jam. Purchase a cheap apricot jam. I say cheap, because you want one that doesn’t have many chunky bits. Warm a heaped tablespoon (and strain it of chunky bits if there are any) so it can be brushed over the buns while still warm from the oven. Allow them to cool, then ice them as you like.
Iced finger buns
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becs-table.com.auEquipment
- 1 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 River
- 330 g milk
- 50 g sugar castor
- 8 g Yeast dry instant
- 1 egg large (1 x 55g egg)
- 50 g currants rinsed
- 50 g sultana rinsed
Instructions
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Thermomix Method
- Prepare the Dry Ingredients: Weigh the 540g plain flour 50g butter, cold and cubed ¼ tsp good-quality flaked salt (such as pink Murray River) into the Thermomix bowl.
- With the Measuring Cup (MC) in place, blend for 10 sec/speed 6
- Remove the flour mixture from the bowl and set aside.
- Warm the Milk and Dissolve the Sugar: Weigh the 330g milk 50g caster sugar into the Thermomix bowl.
- Set for 3 min/37°C/speed 1
- Add Yeast: Once the milk and sugar mixture is warmed, add 8g dry instant yeast (avoiding the blades),
- Now with the MC in place blend for 20 sec/speed 2
- Leaving the MC in place, let the mixture sit for 10 minutes to allow the yeast to activate.
- Prepare the Dried Fruit: Pop on the jug to boil some water. Weigh 50g currants 50g sultanas into a heat-proof bowl, then pour the boiling water over them to cover then set aside for 2 minutes. After 2 mins or so, strain the water away and set them aside to drain. (I use my simmer basket.)
- Add the reserved flour mixture and the 1 large egg (I used extra large 55g) to the Thermomix bowl
- Mix for 10 sec/reverse speed 6 Scrape down and repeat if needed. 10 sec/reverse speed 6
- Scrape down the bowl, place the MC back on, and let the dough sit for about 45 minutes (or until doubled in size). Alternatively, transfer it to a ThermoServer to keep warm. I know this seems backward but trust me. ；-)
- Knead with Fruit: Once the dough has risen, add the drained, dried fruit and set the Thermomix Dough Mode / 3 min
- Shape and Rest: Remove the dough from the bowl, then divide it into 14 equal portions (approx. 70-78g each). Shape each portion into a ball and let them rest on the bench for 10 minutes, covered with a clean tea towel.
- Shape into Finger Buns: Roll each dough ball into a finger bun shape, about 5 inches long. Let them prove for about 30 minutes, until almost doubled in size. (The proving time may vary based on room temperature.) Preheat your oven to 180°C (fan-forced) halfway through the proving time.
- Bake: Once the oven is hot, bake the buns for 10-15 minutes or until golden brown. Allow them to cool completely before icing.
- Icing and Finishing Touches:
- Make the Icing: Weigh the icing sugar, butter, 1 tbsp water (adjust as needed), Add a few drops of pink food colouring, either liquid or gel to get the desired colour.
- Mix for 30 sec/speed 4 Take a look inside, if the mix looks too dry, adjust the water as needed for desired consistency, then continue to mix on speed 4 until smooth. Only add 1/2 tsp of water at a time.
- Ice the Buns: Spread the icing over the cooled buns, then sprinkle with desiccated coconut. Allow the icing to set before serving. See Tips
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.
Video
Notes
- 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
Want to know more?
Check out our other Bread & Yeasted goods.
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
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?
Thank you so much Bec. I have them on my radar and will give them a whirl 🤗🥰
You’re welcome.
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
These were sensational. They rose so much. Reduced sugar amount and used olive oil spread.
That’s great Amanda, So glad you liked them. 😉
Bec, I really want to try these for my grandchildren. Are your oven temperatures for a fan forced or conventional oven?
Hey Helen,
they’re best done at fan-forced. This will give them a good oven spring. let me know what your grandchildren think. 😉
They turned out great and were a big hit with the grandkids. Will definitely be making these regularly. Thanks for a great recipe.
Great Helen. Thank you for sharing. I need to make a batch now. ?