A black plate filled with a stack of Finger buns with pink icing and coconut

Is “I’m hungry”, a familiar catch cry in your household? Instead of making a batch of cookies why not make these finger buns. If you leave the icing off and butter them while they’re still warm, the family will love them (and with way less sugar than a cookie. at just 50 g of castor sugar for a whole batch).

This recipe will make 14 medium-sized buns. You can make them bigger but they are probably big enough for most kids, and if hubby thinks they’re too small, simply give him two.

You can add icing or a buttercream on top and make them special, although it’s not a requirement. We made these in Bake Club Season 5 along with a few other bakery items, so if you want to know more you can find them there.

Finger buns (no icing)
A black plate filled with a stack of Finger buns with pink icing and coconut

Finger buns

becs-table.com.au

14 medium-sized finger buns that are super easy to make. You can freeze them to bring out when you hear “I’m hungry” and not feel guilty about the sugar content.

Prep Time 10 mins

Cook Time 12 mins

Total Time 1 hr 27 mins

Difficulty Medium

Course Afternoon Tea, Breakfast, Lunch Box Treat

Cuisine British

Servings 14

Method Thermomix and Conventional

  • Thermomix or Stand Mixer

  • 540 g plain flour
  • 50 g Butter cold for TM soft for Conventional
  • 1/4 teaspoon salt flaked good quality, I use pink Murray valley
  • 330 g milk
  • 50 g sugar castor
  • 10 g Yeast dry instant
  • 1 egg large (1 x 55g egg)
  • 50 g currants
  • 50 g sultana

Thermomix Method

  • Weigh the plain flour butter and salt into the TM bowl then with the MC in place set for 10 seconds/speed 6 remove from the bowl and set aside.

  • Weigh the milk and sugar into the TM bowl and set for 3 m/37°c/speed 2.

  • As soon as the TM is done weigh in the yeast (make sure you don’t hit the blades) and set for 20 seconds /speed 2 then with the MC in place leave to sit and develop in the bowl for 10 minutes

  • In the meantime weigh and wash the dried fruit. and set aside

  • When the 10 minutes of yeast development is done, add back the flour and the egg to the TM bowl. mix for 10 seconds/ speed 6. *see notes Don’t waste any time here, remove the lid scrape down and place the lid back on with the MC in then Leave it to sit for around 45 minutes to develop. I know this seems backwards but work with me. 😉

  • Once the 45 minutes is up or the dough has doubled in size add in the dried fruit and set to knead for 4 minutes. Remove from the bowl straight away when the time is up and divide into 14 balls for medium-sized finger buns They’re going to be 70 – 78 g balls ball them up and allow to bench rest 10 mins.

  • Shape into finger buns around 5″ long then allow to prove.

  • Set your oven to 180°C after they’re about ½ way proven. Then once the oven is at temp bake for 10 – 15 mins until golden brown. Allow to cool before cutting and icing.

Conventional Method

  • place the milk and sugar into a saucepan or microwave-safe bowl and heat until it 37°c. Once the milk is at temperature add in the yeast pop on a lid or cover and leave to rest for 10 minutes.

  • In the meantime weigh your flour, softened butter cubes and salt into the bowl of a stand mixer and mix until the butter is combined.

  • Weigh in the egg and the milk/yeast mix and mix until just combined.

  • Cover your stand mixer bowl with clingfilm and place in a warm spot for 45 minutes.

  • Now set the mixer to knead for 5 minutes. If you have a dough hook use that otherwise, a paddle will be fine.

  • Remove from the bowl when the time is up and divide into 14 balls for medium-sized finger buns They’re going to be 70 – 78 g balls, ball them up and allow to bench rest 10 mins.

  • Shape into finger buns around 5″ long then allow to prove.

  • Set your oven to 180°C after they’re about ½ way proven. Then once the oven is at temp bake for 10 – 15 mins until golden brown. Allow to cool before cutting and icing.

You can ice these as you wish.  The image above is just a simple icing of;

  • 250g Icing sugar
  • 10 g Butter, soft
  • desiccated coconut
  • a tablespoon of water more or less as needed  
  • and a couple of drops of pink food colour

 
Beat together, then spread on the cool finger buns and sprinkle with desiccated coconut. 
 
 

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