Finger Buns
Why buy shop-made finger buns when it’s so easy to make your own? These finger buns are perfectly soft and fluffy, and are topped with a layer of delicious sweet icing.
Enjoy these finger buns as they are, or add your favourite dried fruit to the dough. These finger buns can also be decorated with sprinkles, coconut or even chocolate shavings.
Dessert recipes
Craving something sweet? Give one of the following recipes a try:
- Passionfruit slice
- Hummingbird cake
- Raspberry and white chocolate muffins
- Patty cakes
- Golden syrup dumplings
Step by step instructions
Step 1
Add to a bowl the bread flour, dried instant yeast, white sugar, salt, lukewarm water and soft butter. Use a stand mixer or Thermomix to knead for 4 minutes, or until the dough is smooth and elastic. Alternatively, the dough can be kneaded by hand but this will take longer, around 8 minutes.
Step 2
Transfer the dough to a lightly oiled bowl and cover. Sit somewhere warm until doubled in size. Punch down the dough, then divide into 8 equal portions. Roll each portion into long finger bun shapes, and place on an oiled baking tray with a 2cm gap between each bun.
Cover once again and place somewhere warm until the buns have risen. If the buns are rising in an area with a dry warmth, lightly spraying them with water before covering will help keep the from drying out while it proves.
Step 3
Once the buns have risen to the desired size, place them in the oven and turn the oven to 180c fan forced (no need to preheat the oven). Bake for 15 minutes, or until golden and cooked through. Transfer straight to a cooling rack and allow to cool completely.
Once the finger buns have cooled, ice them and decorate as desired. Store in an airtight container at room temperature. Due to the lack of preservatives, as with all home baked breads, these are best on the day they are made.
Storage
Homemade finger buns are best eaten the day they are baked, but can be stored in an airtight container at room temperature for up to 3 days.
These finger buns are also suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Finger Buns
These finger buns are so soft and fluffy. Why buy pre-made finger buns when it's this easy to make your own.
Ingredients
Dough
- 3 cups bread flour
- 1/4 cup (60g) sugar
- 2 teaspoons instant dried yeast
- 60g butter, softened
- 1 cup lukewarm water
Icing
- 1 cup icing sugar
- 1-2 tablespoons milk
- Pink food colouring (optional)
Instructions
- Add to a bowl the bread flour, dried instant yeast, white sugar, salt, lukewarm water and soft butter.
- Use a stand mixer or Thermomix to knead for 4 minutes, or until the dough is smooth and elastic. Alternatively, the dough can be kneaded by hand but this will take longer, around 8 minutes.
- Transfer the dough to a lightly oiled bowl and cover. Sit somewhere warm until doubled in size. Punch down the dough, then divide into 8 equal portions.
- Roll each portion into long finger bun shapes, and place on an oiled baking tray with a 2cm gap between each bun.
- Cover once again and place somewhere warm until the buns have risen. If the buns are rising in an area with a dry warmth, lightly spraying them with water before covering will help keep the from drying out while it proves.
- Once the buns have risen to the desired size, place them in the oven and turn the oven to 180c fan forced (no need to preheat the oven). Bake for 15 minutes, or until golden and cooked through. Transfer straight to a cooling rack and allow to cool completely.
- Once the finger buns have cooled, ice them and decorate as desired. Store in an airtight container at room temperature. Due to the lack of preservatives, as with all home baked breads, these are best on the day they are made.
Notes
- Add dried fruit to the dough for fruit finger buns. Knead the fruit through the dough once the dough is smooth and elastic.
- If adding dried fruit to the dough, add an extra 1 teaspoon of instant dried yeast.
