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.
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.
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.
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.
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 the Buns
- 250g Allinson's Strong White Bread Flour
- 25g Billington's Unrefined Golden Caster Sugar
- 20g Butter (unsalted) (softened)
- 1 Egg(s) (free range) (large)
- 1 Allinson's Easy Bake Yeast Sachet
- 1 tsp Salt
- 85ml Milk (warm)
- 60ml Warm water
- 250g Allinson's Strong White Bread Flour
For the Topping
- 250g Silver spoon fondant icing sugar
- 3 tsp Water
- Enough for desired colour Pink food gel
- 250g Silver spoon fondant icing sugar
For the Filling
- 100ml Double cream (whipped)
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 75g Raspberry jam
Utensils
- Baking tray
- Piping bag
- Nozzle
Recipe Reviews
they tasted great, were easy enough to do, though i recommend slicing before icing as i got into a right mess and ruined the icing when trying to slice
Very easy to make really light an fluffy very tasty have eaten them with icing and even without icing as you get bridge rolls ideal for hotdogs and sandwich filling of your choice
These buns are simply delicious, I will definitely make them again.
I made these buns for the first time and they are really delicious I will definitely make them again but I will do some things a little different like cutting them in half before putting the jam and cream in l got in such a mess with finger marks over the icing, and also I felt the oven temperature was a little too high.But I can’t wait to make them again and make some for my daughter too
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
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 !
Ingredients
For the Buns
- 250g Allinson's Strong White Bread Flour
- 25g Billington's Unrefined Golden Caster Sugar
- 20g Butter (unsalted) (softened)
- 1 Egg(s) (free range) (large)
- 1 Allinson's Easy Bake Yeast Sachet
- 1 tsp Salt
- 85ml Milk (warm)
- 60ml Warm water
- 250g Allinson's Strong White Bread Flour
For the Topping
- 250g Silver spoon fondant icing sugar
- 3 tsp Water
- Enough for desired colour Pink food gel
- 250g Silver spoon fondant icing sugar
For the Filling
- 100ml Double cream (whipped)
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 75g Raspberry jam
Utensils
- Baking tray
- Piping bag
- Nozzle