Description
Classic finger buns with a soft, fluffy yeast dough studded with sultanas, baked until golden and topped with a sweet pink icing and colorful sprinkles or coconut. Perfect for teatime or a special snack, these finger buns are lightly spiced with vanilla and have a tender crumb that pairs wonderfully with butter.
Ingredients
Dough
- 455 g strong white bread flour (3 ½ cups / 1lb)
- ⅓ cup white granulated sugar (66g / ~2 ¼oz)
- 2 ¼ teaspoons instant yeast (or active dry yeast) (1 sachet / 7g)
- ¼ teaspoon salt
- 1 large egg (room temperature)
- 1 cup whole milk (250ml)
- ⅓ cup vegetable oil (80ml)
- 2 teaspoons vanilla extract
- ½ cup sultanas or raisins (optional) (75g / ~2 ½oz)
Icing
- 1 ¾ cups icing sugar (powdered sugar) (225g / 8oz)
- 1-2 tablespoons milk
- 1-3 drops pink or red food colouring
Topping
- 100’s and 1000’s (sprinkles) or desiccated coconut, for topping
Instructions
- Activate yeast: In a stand mixer bowl with a dough hook attachment, combine warm milk (around 40°C), 1 tablespoon sugar, and all the yeast. Whisk and let sit for 5-10 minutes until it puffs up, indicating the yeast is active.
- Mix dough: Add flour, remaining sugar, salt, egg, oil, and vanilla extract. Use the dough hook or your hand to mix roughly until combined.
- Knead dough: Knead on low-medium speed for 10-12 minutes until smooth and elastic, or knead by hand for 15-18 minutes until the dough resists sticking and springs back when pressed.
- Add sultanas: Incorporate sultanas (if using) into the dough by kneading with hands or mixer hook until evenly distributed.
- First proof: Remove dough, oil the mixing bowl lightly, place dough back in, turning it to coat with oil. Cover with plastic wrap and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
- Prepare tray: Generously grease a 26x30cm (10×12 inch) baking tray with butter.
- Shape buns: Punch down dough and transfer to a floured surface. Divide into 12 even pieces and roll each into a smooth log approximately 3x11cm (1 ¼ x 4 ¼ inches).
- Second proof: Place shaped buns on the tray 1-2 inches apart, cover lightly with plastic wrap, and let them rise again for 45-60 minutes until doubled and puffy.
- Preheat oven: Set oven to 180°C (160°C fan forced) / 350°F.
- Bake buns: Bake buns for 15-18 minutes until golden brown and the internal temperature reaches 88°C (190°F).
- Cool buns: Allow buns to cool to near room temperature before icing to ensure the icing adheres properly.
- Make icing: Mix icing sugar with milk gradually to achieve a thick but slightly runny consistency that levels out in 10-12 seconds.
- Color icing: Add pink or red food colouring drops and mix until you achieve a pale pink shade.
- Ice buns: Spread icing thickly over the buns, then dip or sprinkle with 100’s and 1000’s or desiccated coconut for decoration.
- Serve: Enjoy warm or at room temperature, optionally sliced and spread with butter.
- Feedback: Leave a comment and rating if you enjoyed the recipe!
Notes
- If you don’t have a stand mixer, knead the dough by hand for about 15-18 minutes until smooth and elastic.
- Make sure milk for activating yeast is warm (around 40°C) but not hot to avoid killing the yeast.
- Sultanas or raisins are optional but add a lovely sweetness; you can omit if preferred.
- For softer buns, do not add extra flour while kneading unless absolutely necessary.
- To check if buns are baked through, look for a golden crust and an internal temperature of 88°C (190°F).
- Use a light hand when icing to prevent it from sliding off; buns should be almost but not completely cooled.
- You can substitute vegetable oil with any mild-flavored oil like sunflower or light olive oil.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Australian
