Iced Finger Buns

  • Total Time

    1h 30m
    • Prep Time

      1h 20m
    • Bake Time

      10m
  • Serves

    6

  • Skill Level

    Intermediate
  • 5 Reviews

    4 star rating

These deliciously indulgent iced fingers are a wonderful cheeky afternoon treat for all of the family. Beautifully soft dough, drizzled with sticky icing and oozing full of vanilla cream and jam…bliss!

Method

  1. Preheat oven 220°C (200°C fan, gas mark 7) Grease a baking tray.

  2. Mix together all of bun ingredients, adding the water gradually (you may not need all of it). Knead briefly in the bowl until all the ingredients are combined.

    • 250g Allinson Strong White Bread Flour
    • 25g Billington's Unrefined Golden Caster Sugar
    • 20g Butter (Unsalted) (Softened )
    • 1 Egg(s) (Free Range) (Large )
    • 1 Allinson Easy Bake Yeast Sachet
    • 1 tsp Salt
    • 85ml Milk (Warm)
    • 60ml Warm Water
  3. Tip out on to a surface and knead well for 10 minutes. Place back in the bowl and cover with cling film or a clean damp tea towel. Leave to prove until the dough has doubled in size.

  4. Divide the dough into 6 equal pieces and roll into balls and shape into sausage like shapes approx. 4.5 inches long.

  5. Place on the baking tray and leave to prove in a warm place until they have doubled in size, approximately 35-40 minutes.

  6. Bake for 10 minutes, then remove and leave to cool.

  7. Whilst the iced buns are cooling, mix together the icing sugar and water to form a thick paste. Add the water gradually, along with a small amount of the food colouring gel, until you reach the desired consistency. Use a toothpick dipped in the colouring to add small amounts, you can always add more to give a darker colouring. You could choose to flavour your icing with extract at this point too.

    • 250g Silver Spoon Fondant Icing Sugar
    • 3 tsp Water
    • Enough for desired colour Pink Food Gel
  8. Carefully dip the iced buns in the icing and gently turn upright, placing back on the wire rack. Allow the icing to set before cutting or serving the buns, depending on if you are creating a filling.

  9. Whilst the icing sets, whip together the cream and vanilla paste and fill a piping bag.

    • 100ml Double Cream (Whipped)
    • 1 tsp Nielsen Massey Vanilla Bean Paste
  10. Once the buns are ready, slice the buns horizontally and spoon a little jam on to the base of the bun. Gently pipe some of the vanilla cream on top and place the iced bun on top to assemble.

    • 75g Raspberry Jam

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Amazing although I didn't have any easy bake yeast so I used normal yeast and worked amazingly and only took one hour and 20 minutes so I'm definitely doing it again

  2. 5 star rating

    As an answer to the above about dough rising twice, you will see when you read the method carefully, that the two risings serve different purposes. This is the same with most yeast cookery.
    The second rising comes after you have shaped the buns. It’s purpose is to help the dough rise evenly in the shape you want.
    If you didn’t knock back the dough but did it all the first time you would have dough which hadn’t developed properly, and the most unpredictably misshapen buns.
    This is a super recipe and works really well.
    I made twice the quantity and used half for the buns and half for a loaf which was lovely toasted !

  3. 5 star rating

    Easiest so far just got to bake them now

  4. 5 star rating

    I haven't made them but I'm sure they are great just making sure people don't get turned away by the unfair 1-star rating.

  5. 1 star rating

    These look delicious and I'm sure deserve more than one star but I haven't made them - I have a question. Why do these recipes using Easy Bake yeast get proved twice and will it rise satisfactorily on the second prove?

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