Do you remember staring through the bakery’s display glass cabinet, desperately yearning for an iced finger bun? Well, yearn no more, for you shall make as many iced finger buns as you would like! Turn those dreams into reality with our classic finger buns recipe. It’s so simple!
If you’re not a fan of pink, swap the pink food colouring for any other colour, or leave as white.
Looking for more classic bakery treats? Check our collection of favourite bakery treats.
They’re just as good with white icing or any other colour.
Ingredients
Method
Finger buns
Combine yeast, sugar and milk in a small bowl. Cover; stand in a warm place for 10 minutes or until frothy.
Sift flour into a large bowl; rub in butter. Stir yeast mixture, egg and fruit into flour mixture; mix to a soft dough. Cover; stand in a warm place for 45 minutes or until dough is doubled in size.
Preheat oven to 220°C/200°C fan. Grease two
20cm x 30cm rectangular pans.
Knead dough on a floured surface for 5 minutes or until smooth and elastic. Divide dough into 16 portions; shape into buns 15cm long. Place eight buns into each pan; cover loosely with lightly oiled plastic wrap. Stand in a warm place for 10 minutes or until buns are well risen.
Bake buns for 8 minutes. Cover loosely with foil; bake for a further 5 minutes or until golden brown.
Meanwhile, make bun glaze. Stir ingredients in a small saucepan over low heat, without boiling, until sugar and gelatine have dissolved. Turn buns, top-side up, onto a wire rack; brush with hot glaze. Cool.
Make icing. Sift icing sugar into a small heatproof bowl, stir in butter and enough milk to make a firm paste; tint pink. Place bowl over a small saucepan of simmering water; stir until icing is spreadable. Spread icing on cold buns; sprinkle with coconut.
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