Finger Buns

Soft finger buns topped with a sticky glaze, pink icing & sprinkles are a much loved classic bakery-style treat.

5 from 6 votes

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Course: Breads and Scrolls

Cuisine: Australian recipe

Prep Time: 15

Cook Time: 12

Proving (rising) Time: 55

Total Time: 1 22

Servings: serves

Calories: 367kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Mixing bowl or Thermomix (optional)
Oven

Ingredients

For The Finger Buns

14 g (4 tsp) dried yeast
55 g (¼ cup) caster sugar
375 ml (1 ½ cups) warm milk
600 g (4 cups) bread flour or plain flour
60 g butter chopped, room temperature
1 egg lightly beaten
80 g (½cup) sultanas optional

For the glaze:

1 tbs caster sugar
1 tsp gelatine powder
1 tbs hot water

For the icing:

240 g (1 ½ cups) pure icing sugar
15 g butter softened
2 tbs boiling water
1-2 drops pink food colouring
desiccated coconut or 100s and 1000s to decorate

Metric - US Customary

Instructions

Place the dried yeast, caster sugar and warm milk into a bowl. Whisk to combine. Allow to sit in a warm place for 10 minutes or until frothy.
If using a Thermomix: Place milk, yeast and caster sugar into the Thermomix bowl and mix for 1 minute, 37 degrees, Speed 1.
In a large bowl, sift the flour. Rub the butter through the flour until the mixture resembles fine breadcrumbs.
If using a Thermomix: Add flour, butter and egg and mix for 6 seconds, Speed 7.
Pour in the yeast mixture, the whisked egg and the sultanas.
If using a Thermomix: Knead for 2-3 minutes on Interval/Kneading function. Add the sultanas and combine for 10 seconds, Reverse, Speed 5.
Stir together until the mixture forms a round dough ball.
Grease a bowl with cooking spray and place the dough ball into the bowl.
Cover with a tea towel and leave in a warm spot to rise for 45 minutes or until doubled in size (see notes).
Preheat oven to 200 degrees celsius (fan-forced).
On a lightly floured board, place the dough and knead for 5 minutes.
Divide the dough into 16 equal sized portions and roll each portion into a log-shaped bun.
Place the logs onto a large 30cm x 45cm greased baking tray. Set aside for a further 10 minutes to prove.
Bake the buns for 12 minutes or until golden and they sound hollow when tapped on top.
While the buns are still warm, place the caster sugar, gelatine powder and water into a bowl. Heat on 50% power in the microwave for 30 seconds or until the gelatine has dissolved. Stir the glaze.
Brush the glaze over the top of the buns.
Allow the buns to cool before making the icing.
To make the icing, sift the icing sugar into a bowl. Add the softened butter, boiling water and 1-2 drops of pink food colouring.
Whisk until smooth and combined.
If using a Thermomix: place the icing sugar into the Thermomix bowl and sift for 10 seconds, Speed 8. Scrape down the sides of the bowl and add the butter, boiling water and 1-2 drops of pink food colouring. Mix for 6 seconds, Speed 6. Scrape down the sides of the bowl and repeat for a further 5 seconds or until combined.
Spread the icing over the buns and decorate with coconut or 100s and 1000s.

Notes

RECIPE NOTES & TIPS

Tips for proving the dough:

To prove the dough, place it into a lightly greased bowl and set the bowl in a warm spot and cover with a tea towel. Warm places can include:

a sunny spot in the house
heat an oven on low temperature and then turn off – allow the oven to cool until only just warm and place the bowl inside
pour boiling water into the bowl and leave for 5 minutes – drain the bowl, grease lightly and place the dough inside
place the bowl on top of a hot water bottle
place the bowl near a warm heater.

Extra tips:

Make sure that your yeast is in date and still active.
Mix the yeast with warm milk to help it dissolve and activate. You’ll know it’s ready when it becomes frothy.
Leaving the dough in a warm place is essential for it to rise and double in size. See my tips above for proving dough.
Glaze the cooked finger buns while they’re still warm.
Store in an airtight container at room temperature for up to 3 days (they are at their very best the day they are made).
Freeze the buns in an airtight container for up to 1 month. Allow to defrost before reheating or alternatively, serve at room temperature once defrosted.

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