These Iced Finger Buns are light, fluffy, and easy to make! They're just like the ones you'd buy from the bakery, but better because they are homemade. They're a huge hit with the kids, and you can make them into whatever shape you like (round or long buns) which makes them perfect for the lunchbox.
My kids are fussy and don't like fruit being added to them, but you could add dry fruit when making them. I have included the recipe instructions for fruit and non-fruit finger buns below. You can freeze these iced finger buns in an airtight container.
What you need
- Baker's flour
- Dry yeast
- Salt
- Caster sugar
- Oil
- Lukewarm water
- Sultanas- optional
Icing
- Icing sugar
- Butter or margarine
- Milk
- sprinkles or coconut - optional
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Iced Finger Buns
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Ingredients
- 3 cups bakers flour This is not regular flour. The recipe requires bakers flour which you can find in the baking aisle of Woolworths.
- 2 teaspoon dry yeast, or 3 if adding dried fruit
- ½ teaspoon salt
- ⅓ cup caster sugar
- 1 teaspoon oil I use olive oil
- 1 cup luke warm water
- ⅔ cup sultanas- optional
Icing
- 1 cup icing sugar
- 2 tablespoon butter or margarine
- 1 teaspoon milk you can use water if you don't have milk
Instructions
- Combine flour, yeast, salt and sugar in a mixing bowl.
- Add oil and warm water to the flour mix in small increments. Mix until the batter is slightly sticky and comes away from the bowl.
- Knead with hands or a mixer for 5- 10 minutes until dough is elastic, soft and well-combined.
- Optional - Add dried fruit if using it.
- Place dough in a bowl and cover with cling wrap in a warm place to allow the dough to double in size.
- Once the dough has doubled in size, place it on a floured surface and knock back (bang with hands to get out all the air).
- Section the dough into equal-sized portions and roll into desired shapes. They will rise a little more, so don't make them too big.
- Place on a lined large baking tray approximately 1-2cm apart.
- Place in a warm area covered with a tea towel to rise again for 10 minutes.
- Cook at 170°C for 15-20 minutes, regularly checking the colour to ensure the tops are a nice golden colour.
Icing
- Mix all icing ingredients togther, and ice bun tops when cooled. Add sprinkles if using them.
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
Have you tried this recipe? Please rate it and leave a comment HERE!
ohsobusymum
Thanks Rarni
Kelly
These are the best, we all love them, but just wondering the best way or storing them? Thanks
ohsobusymum
I freeze them in a airtight container.
Kelly
OK will try that next time, thanks 🙂
Jodie
Cheree, thank you so much this recipe has been a hit!
We made them for the second time today and I doubled the mixture. While rolling the buns my daughter asked what else we could do with the dough and we thought we would try cinnamon scrolls!
We just rolled the dough out and spread with margarine then sprinkled cinnamon sugar on top (we looked up a recipe and it said brown sugar and cinnamon but I didn’t have any so used cinnamon sugar)
They have turned out great.
Hope Vanderwater
What's bakers flour? I've never heard of it posting from Australia
Loz
What can i use instead of bakers flour?
ohsobusymum
The bread flour is the main ingredient, so I haven't tried to bake them with a substitute flour. You can buy bread flour from the baking aisle at Woolworths.
Kate
You can make your own bakers flour by either adding wheat gluten or cornstarch/flour, it's the same amount of each product. 1 cup plain flour, take out 2 tbsp plain flour and add 2 tbsp of either wheat gluten or cornstarch/flour.
I've used this a few times in a pinch! It's also much cheaper than buying bread flour. 🙂
mary kameus
Looking forward to trying this.
Yarrawarra
I just made the icing to use for a different recipe and it was the best icing I've had for years. Thank you!