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310Total Time
3Prep Time
10Bake Time
A little effort

Twisted Iced Fingers

2 Reviews

How to make iced fingers

We're yet to find someone who doesn't go crazy for iced fingers. Is it the slightly savoury dough with a sweet glazed? Or the way the dough melts in your mouth? No matter what gets your tummy rumbling - these simple Twisted Iced Fingers are sure to satisfy the sweetest tooth in the room. Trouble is, they won't be around for long.

Quite literally a fun 'twist' on the classic Iced Finger Buns, these are closer to something like a homemade Yum Yum - yum.

How to twist dough?

  1. Take a piece of dough and roll it out on your cutting board so it forms a rope...if it’s sticky, sprinkle some flour on the area you’re working in.
  2. When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it.
  3. Intertwine two ropes together and twist around each other and lay on a flat surface.
310Total Time
3Prep Time
10Bake Time
A little effort


  1. Step 1:

    Preheat the oven to 190°C. In a bowl, mix all the dry ingredients together: bread flour, yeast, salt and sugar. 

  2. Step 2:

    Slice the butter thinly and add to the flour mixture. 

  3. Step 3:

    Add the water and egg to the mixture and mix into a dough. The butter should still be visible. 

  4. Step 4:

    Wrap in clingfilm and leave to rest at room temperature for at least 30 minutes. 

  5. Step 5:

    Once rested, on a floured surface roll the dough into a long rectangle with the longest side facing you. 

  6. Step 6:

    Cut the dough into strips - I cut them in to 2 inch strips but you can make them as thin or as thick as you like. In each strip, make a cut down the middle lengthways, leaving 1-2cms attached at each end. 

  7. Step 7:

    Twist the two strands around each other. Leave to rest on a lined baking tray for at least an hour or until they have doubled in size. 

  8. Step 8:

    Using a pastry brush, gently brush them with a bit of oil and bake in the oven at 190°C for 10 minutes or until golden brown. 

  9. Step 9:

    While the dough is baking, make the glaze by mixing the icing sugar and water together in a bowl until smooth. Add more water if it's too thick. 

  10. Step 10:

    When you remove the fingers from the oven, gently brush the glaze all over using a pastry brush. Let them cool completely before eating and enjoying! 


  • For the Dough

    • 250g Allinson's Strong White Bread Flour
    • 7g Yeast
    • 1 tsp Salt
    • 15g Billington's Unrefined Golden Caster Sugar
    • 100g Warm water
    • 1 Medium free range egg
    • 50g Unsalted butter (chilled)
  • For the Glaze

    • 125g Silver Spoon Icing Sugar
    • 2 tbsp Water


  • Mixing bowl
  • Baking tray
  • Pastry brush
  • Knife
  • Rolling pin

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