Iced Finger Buns
11 Reviews
About the bake
Sweet fluffy dough, sandwiched with fresh vanilla cream and dollops of jam, drizzled with pink icing - have we sold it to you yet? Easy iced finger buns are a classic sweet dough, which bring ingulgence and flavour in 10 simple steps and ingredient's we're sure you'll have sitting in your pantry.
Why use strong white flour?
We use Allinson's strong white flour in this recipe, as it always delivers a reliable bake which takes the worry out of bread baking - so you can focus less about how your bake might turn out, and look forward to eating it.
Strong white flour is a flour made from high-protein varieties of wheat, which have higher gluten content then other flours. Meaning you'll have a better structure and slightly chewy texture to your bake.
Ingredients
For the Buns
- 250gAllinson's Strong White Bread Flour
- 25gBillington's Unrefined Golden Caster Sugar
- 20gButter (unsalted) (softened)
- 1Egg(s) (free range) (large)
- 1Allinson's Easy Bake Yeast Sachet
- 1 tspSalt
- 85mlMilk (warm)
- 60mlWarm water
For the Topping
- 250gSilver spoon fondant icing sugar
- 3 tspWater
- Enough for desired colourPink food gel
For the Filling
- 100mlDouble cream (whipped)
- 1 tspNielsen-Massey Vanilla Bean Paste
- 75gRaspberry jam
Method
Step 1
Preheat oven 220°C (200°C fan, gas mark 7) Grease a baking tray.
Step 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.
Ingredients for this step
- 250gAllinson's Strong White Bread Flour
- 25gBillington's Unrefined Golden Caster Sugar
- 20gButter (unsalted) (softened)
- 1Egg(s) (free range) (large)
- 1Allinson's Easy Bake Yeast Sachet
- 1 tspSalt
- 85mlMilk (warm)
- 60mlWarm water
Step 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.
Step 4
Divide the dough into 6 equal pieces and roll into balls and shape into sausage like shapes approx. 4.5 inches long.
Step 5
Place on the baking tray and leave to prove in a warm place until they have doubled in size, approximately 35-40 minutes.
Step 6
Bake for 10 minutes, then remove and leave to cool.
Step 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.
Ingredients for this step
- 250gSilver spoon fondant icing sugar
- 3 tspWater
- Enough for desired colourPink food gel
Step 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.
Step 9
Whilst the icing sets, whip together the cream and vanilla paste and fill a piping bag.
Ingredients for this step
- 100mlDouble cream (whipped)
- 1 tspNielsen-Massey Vanilla Bean Paste
Step 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.
Ingredients for this step
- 75gRaspberry jam