Iced finger buns

Iced finger buns recipe

3 ratings

Bake up a storm this Mother's Day and re-invent the classic iced bun by adding pretty pastel colours to the gooey icing. With yellow and purple iced swirls and vibrant hundreds and thousands, these delicious sweet bakes are the perfect afternoon treat. See method

  • Serves 12 (makes 12 buns)
  • 1hr 20 mins to prepare and 10 mins to cook, plus cooling
  • 291 calories / serving
  • Freezable

Ingredients

  • 250g plain flour, plus extra for dusting
  • 250g strong bread flour
  • 7g sachet dried yeast
  • 50g unsalted butter, softened
  • 30g caster sugar
  • 1 medium egg, lightly beaten
  • 100ml half fat milk
  • ½ tbsp sunflower oil, for greasing

For the icing

  • 250g icing sugar
  • yellow food colouring gel
  • purple food colouring gel
  • 25g pack coloured swirls
  • 90g pack pink and purple hundreds and thousands

Each serving contains

  • Energy

    1235kj
    291kcal
    15%
  • Fat

    3g 5%
  • Saturates

    1g 5%
  • Sugars

    28g 31%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 58.8g Protein 6.9g Fibre 1.7g

Method

  1. Sift the flours into a bowl with the yeast and 1 tsp salt. Make a well in the centre and add the butter, sugar, beaten egg and milk. Stir with a wooden spoon, gradually adding 175ml tepid water until you have a soft, sticky dough.
  2. Turn onto a lightly floured surface and knead well for 10 mins. Cover loosely with lightly oiled clingfilm and leave in a warm place for 1 hr or until the dough has doubled in size.
  3. Knock the dough back and divide into 14 pieces. Roll each into a finger about 12-14cm long. Transfer to 2 large baking sheets greased lightly with oil, spaced well apart. Cover with oiled clingfilm and leave in a warm place for 30 mins or until doubled in size.
  4. Preheat the oven to gas 6, 200°C, fan 180°C. Bake for 8-10 mins until lightly golden. Leave on the trays to cool completely.
  5. Sift the icing sugar into a large bowl and stir in 2 tbsp water. Add a little more water if necessary, a drop at a time, until the icing is thick but a little runny. Divide among 3 bowls. Set one bowl aside for the white icing, then colour the remaining two bowls yellow and pink.
  6. Spoon the icing over the fingers, mixing up the colours as you like. Decorate with the swirls and hundred and thousands. Set aside until set.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 mins in a moderate oven.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

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