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