Iced Finger Buns

  • 10 Portions

    Strong Flour 300g

    Caster Sugar 30g

    Spread 24g

    Free Range Eggs 1

    Dried Active Yeast 9g

    Salt pinch

    Warm Milk 90ml

    Warm Water 40ml

    Icing Sugar 120g

    Cold Water 3ml


  • 50 Portions

    Strong Flour 1.5kg

    Caster Sugar 150g

    Spread 120g

    Free Range Eggs 6

    Dried Active Yeast 42g

    Salt 15g

    Warm Milk 450ml

    Warm Water 200ml

    Icing Sugar 600g

    Cold Water 15ml


  • 100 Portions

    Strong Flour 3kg

    Caster Sugar 300g

    Spread 240g

    Free Range Eggs 12

    Dried Active Yeast 85g

    Salt 30g

    Warm Milk 900ml

    Warm Water 400ml

    Icing Sugar 1,200g

    Cold Water 30ml


  1. In a planetary mixer add the strong flour, caster sugar, spread, yeast, eggs, salt and warm milk and mix slowly using the dough hook
  2. Add the warm water slowly until a soft dough is formed
  3. Kneed using the mixer for 10 minutes until smooth and elastic
  4. Allow to prove in a warm place, with a damp tea towel covering for 1 hour or until doubled in size
  5. Knock-back to remove the air from the dough and tip out onto a floured surface
  6. Split the dough into manageable pieces and roll into long ‘sausages’ about 2.5cm in diameter
  7. Cut the ‘sausage’ into 8 cm pieces and arrange on a greased baking tray allowing enough room for them to double in size once more (do not worry if they touch slightly)
  8. Cook in a preheated oven at 220˚C for 10mins until lightly browned and transfer to a cooling rack to cool
  9. Make the icing by mixing the icing sugar and water (this should be quite thick)
  10. Once the buns are cool, dip into the icing and allow to set
Key Points
  • This recipe is best made and served on the same day

Wheat, Milk, Eggs