Iced Finger Buns Recipes

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ICED FINGER BUNS



Iced Finger Buns image

Soft and fluffy Iced Finger Buns (or Iced Buns), a classic Australian bakery treat! Easy recipe with step-by-step photos.

Provided by Thanh | Eat, Little Bird

Categories     Bread

Time 3h30m

Number Of Ingredients 13

600 g (4 cups) strong white bread flour
110 g (1/2 cup) caster sugar
1 teaspoon fine salt
14 g (4 teaspoons) instant dried yeast (see Kitchen Notes below)
375 ml (1 1/2 cups) milk, warmed to 37°C (98°F)
60 g (4 tablespoons) butter, softened
40 g (1/4 cup) sultanas or raisins (or more, to taste)
1 egg, lightly beaten
1 tablespoon milk
320 g (2 cups) icing sugar (powdered sugar)
1-2 tablespoons milk
pink food colouring (optional)
dessicated coconut

Steps:

  • Measure the flour, sugar, salt and yeast into the bowl of an electric stand mixer.
  • Lightly mix the ingredients together using the dough hook.
  • Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough.
  • Add the butter, one tablespoon at a time. Once the butter has been fully incorporated into the dough, add the next tablespoon of butter.
  • Once all of the butter has been added, continue kneading the dough on medium speed for about 15 to 20 minutes.
  • The dough is ready when it is soft and smooth, and also slightly elastic in texture when you try to stretch it. If you poke the dough softly, it should bounce back right away.
  • Lightly oil a large mixing bowl.
  • Place the dough inside the bowl.
  • Cover the dough with a clean tea towel, cling film, or a reusable bowl cover.
  • Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).
  • Once the dough has doubled in size, punch back the dough to release all of the air.
  • Gently knead the dough a few times, and then knead in all of the raisins.
  • Portion your dough into 16 equal pieces. If you have some kitchen scales, weigh the dough and then divide this number by 16. This will be the weight of each bun dough.
  • Lightly grease two rectangular pans measuring 17 cm x 27 cm (7 inch x 11 inch) or similar.
  • Gently knead each ball of dough, and then roll the dough into a small log which is a bit shorter than the short length of the pan you are using. So if your pan is 17 cm (7 inches), aim to make your buns about 13 cm (5 inches) long.
  • Place 8 pieces of dough into each pan.
  • Cover the pans with a clean tea towel, and place the pans somewhere warm for about 30 minutes, or until the buns have risen and puffed up slightly.
  • Preheat the oven to 220°C (428°F) (without fan).
  • Make the egg wash by lightly whisking together the egg and milk.
  • Brush the buns with some egg wash.
  • Bake for about 25 minutes, or until the buns are lightly golden. Check the buns at about 10 minutes, and if they are browning too quickly, cover them with a loose sheet of foil for the rest of the baking time. The buns are cooked if an internal thermometer reads 85°C (185°F).
  • Gently remove the buns (intact) to a wire rack, and leave them to cool completely.
  • Whisk in just enough milk to the icing sugar (powdered sugar) until you have a thick but spreadable consistency.
  • If you like, add some pink food colouring. Start by adding just a drop and keep adding more until you have the colour you want.
  • Leave the buns on a wire rack, but place a sheet of baking paper under the wire rack for easy cleaning.
  • Use a small palette knife to spread the icing all over the (unseparated) buns.
  • Sprinkle generously with dessicated coconut.
  • Leave the buns for about 20 minutes to set before serving.

RECIPES



Recipes image

Sweet fluffy dough, sandwiched with fresh vanilla cream and dollops of jam, drizzled with pink icing - have we sold it to you yet? Easy iced finger buns are a classic sweet dough, which bring ingulgence and flavour in 10 simple steps and ingredient's we're sure you'll have sitting in your pantry.Why use strong white flour? We use Allinson's strong white flour in this recipe, as it always delivers a reliable bake which takes the worry out of bread baking - so you can focus less about how your bake might turn out, and look forward to eating it. Strong white flour is a flour made from high-protein varieties of wheat, which have higher gluten content then other flours. Meaning you'll have a better structure and slightly chewy texture to your bake.

Time 1h30m

Yield 6

Number Of Ingredients 28

250g Allinson's Strong White Bread Flour
25g Billington's Unrefined Golden Caster Sugar
20g Butter (unsalted) (softened)
1 Egg(s) (free range) (large)
1 Allinson's Easy Bake Yeast Sachet
1 tsp Salt
85ml Milk (warm)
60ml Warm water
250g Silver spoon fondant icing sugar
3 tsp Water
Enough for desired colour Pink food gel
100ml Double cream (whipped)
1 tsp Nielsen-Massey Vanilla Bean Paste
75g Raspberry jam
250g Allinson's Strong White Bread Flour
25g Billington's Unrefined Golden Caster Sugar
20g Butter (unsalted) (softened)
1 Egg(s) (free range) (large)
1 Allinson's Easy Bake Yeast Sachet
1 tsp Salt
85ml Milk (warm)
60ml Warm water
250g Silver spoon fondant icing sugar
3 tsp Water
Enough for desired colour Pink food gel
100ml Double cream (whipped)
1 tsp Nielsen-Massey Vanilla Bean Paste
75g Raspberry jam

Steps:

  • Step 1:Preheat oven 220°C (200°C fan, gas mark 7) Grease a baking tray.Step 2:Mix together all of bun ingredients, adding the water gradually (you may not need all of it). Knead briefly in the bowl until all the ingredients are combined.Step 3:Tip out on to a surface and knead well for 10 minutes. Place back in the bowl and cover with cling film or a clean damp tea towel. Leave to prove until the dough has doubled in size.How to knead doughStep 4:Divide the dough into 6 equal pieces and roll into balls and shape into sausage like shapes approx. 4.5 inches long.Step 5:Place on the baking tray and leave to prove in a warm place until they have doubled in size, approximately 35-40 minutes.Step 6:Bake for 10 minutes, then remove and leave to cool.Step 7:Whilst the iced buns are cooling, mix together the icing sugar and water to form a thick paste. Add the water gradually, along with a small amount of the food colouring gel, until you reach the desired consistency. Use a toothpick dipped in the colouring to add small amounts, you can always add more to give a darker colouring. You could choose to flavour your icing with extract at this point too.Step 8:Carefully dip the iced buns in the icing and gently turn upright, placing back on the wire rack. Allow the icing to set before cutting or serving the buns, depending on if you are creating a filling.Step 9:Whilst the icing sets, whip together the cream and vanilla paste and fill a piping bag.Step 10:Once the buns are ready, slice the buns horizontally and spoon a little jam on to the base of the bun. Gently pipe some of the vanilla cream on top and place the iced bun on top to assemble.

ICED FINGERS



Iced fingers image

Paul Hollywood's sticky iced fingers make wonderfully wicked tea time treats. You could make the buns in advance then ice and fill them just before serving.

Provided by Paul Hollywood

Categories     Cakes and baking

Yield Makes 12 buns

Number Of Ingredients 13

500g/1lb 2oz strong white flour
50g/1¾oz caster sugar
40g/1½oz unsalted butter, softened
2 free-range eggs
2 x 7g/¼oz sachets instant yeast
2 tsp salt
150ml/5fl oz warm milk
140ml/4½fl oz water
200g/7oz icing sugar
5 tsp cold water
200ml/7fl oz whipping cream
100g/4oz strawberry jam
icing sugar, for dusting

Steps:

  • Preheat the oven to 220C/425F/Gas 7.
  • To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl for four minutes.
  • Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour.
  • Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape into fingers about 13cm/5in long.
  • Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes. They should just touch each other when they've risen. Bake in the oven for 10 minutes then set them aside to cool.
  • For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste.
  • Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack.
  • Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the strawberry jam into another piping bag.
  • Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam. Dust the iced fingers with icing sugar and serve.

EASY ICED BUNS



Easy iced buns image

Kids will love these old fashioned iced buns, get them to help you decorate them too!

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 45m

Yield Makes 20

Number Of Ingredients 5

500g white bread mix (we used Wright's)
100g caster sugar
1 egg
350g icing sugar
sprinkles (plus food colouring, if you like)

Steps:

  • Pulse together the bread mix and sugar in a food processor or table-top mixer. While the motor is running, add the egg and about 250-300ml lukewarm water, until a soft dough is formed. Knead on a lightly floured surface until smooth, about 5-10 mins. Leave in an oiled bowl, covered with oiled cling film, in a warm place until doubled in size - about 1 hr.
  • Knock back dough by squashing with your fist, and divide into 20 even-sized pieces - keep covered with a clean tea towel so they don't dry out. Shape each into a sausage and place on an oiled baking tray. Cover with oiled cling film and rise until doubled in size again.
  • Heat oven to 200C/180C fan/gas 6. Remove film and cook buns on top shelf for 8-10 mins, until golden. Cool on a wire rack. To decorate, mix icing sugar with a little water until stiff but spreadable - add food colouring, if you like. Dip in the top of each bun and scatter with sprinkles.

Nutrition Facts : Calories 183 calories, Fat 1 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.46 milligram of sodium

ICED FINGER BUNS



Iced finger buns image

These picture-perfect iced buns are ideal for an afternoon tea spread or a weekend baking project. Fill with jam and cream for a traditional treat.

Provided by Cassie Best

Time 1h10m

Yield Makes 10

Number Of Ingredients 12

350ml milk, plus extra for brushing
30g butter, cubed
500g strong white bread flour
10g fast-action dried yeast
2 tbsp caster sugar
300g icing sugar, plus 1 tbsp
yellow, pink and purple food colouring (optional)
300ml whipping cream, or double cream
200g lemon curd
200g raspberry jam
200g blackcurrant jam
glacé cherries, sprinkles or crystallised rose and violet petals, to decorate (optional)

Steps:

  • Heat the milk in a pan until steaming. Add the butter and swirl until melted. Leave to cool slightly. Tip the flour and yeast into a bowl or stand mixer fitted with a dough hook, then add the caster sugar and ½ tsp salt.
  • When the milk mix has cooled slightly (it should feel just warm), pour into the flour mix. If using a stand mixer, mix for 5-8 mins on a medium speed until springy. Or, knead in the bowl for about 10 mins - when the dough is pulled apart, it should be able to stretch without ripping.
  • Put the dough in a clean bowl, cover with a tea towel and leave to rise for 1½ hrs or until doubled in size. Or, transfer to the fridge to slowly rise for up to 24 hrs (this will improve the texture and flavour).
  • If the dough is chilled, remove from the fridge 1 hr before shaping. Divide into 10 equal portions (weigh them out if you want to be accurate). To make finger buns, take a piece of dough and roll it into a rough finger shape, like a mini hot dog bun. Tuck the sides into the middle of the bun. Flip the bun over, and make sure the surface is nice and taut. Arrange on a lined baking tray, leaving space between each. Cover loosely and leave to rise for 30 mins-1 hr until doubled in size.
  • Heat the oven to 180C/160C fan/gas 4. Brush the buns with milk and bake for 25-30 mins until golden. Put on a wire rack and leave to cool.
  • Mix the icing sugar with 2-3 tbsp water - it should be thick. Divide between bowls, depending on how many food colourings you're using (we used three). Dye each with a different colouring, adding a splash more water if needed.
  • Whisk the cream and 1 tbsp icing sugar until just holding its shape. Don't overwhip, as it will thicken as you pipe (see tip below). Fit a piping bag with a star nozzle and fill with a third of the cream (see tip below).
  • Split the finger buns down the middle lengthways. Spoon roughly 60g lemon curd or jam over the bottom half of each bun (or down the middle), alternating the flavours, then pipe over a swirl of cream. Continue until all the buns are filled, refilling the piping bag with cream as needed. Spoon some icing over each bun, matching the colours to the jam (we used yellow for the curd, pink for the raspberry jam and purple for the blackcurrant). Decorate with the glacé cherries, sprinkles and crystallised petals, if you like, then leave to set for about 20 mins before serving. Best eaten the day they're made, but will keep in the fridge for 24 hrs.

Nutrition Facts : Calories 647 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 113 grams carbohydrates, Sugar 74 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

FINGER BUNS (WITH ICING !)



Finger Buns (with Icing !) image

Something I cound not find anywhere! Its an Australian bun and they are so yummy. Cut in half, spread butter or marg and enjoy!

Provided by Caithi Romeo

Categories     Breads

Time 1h35m

Yield 14 serving(s)

Number Of Ingredients 9

450 g plain bread flour
5 ml salt
7 1/2 ml yeast
50 g butter
300 ml milk
oil
30 ml caster sugar
275 g icing sugar
3 -5 drops edible food coloring (pink, yellow, etc)

Steps:

  • Preheat the oven to 220°C/425°F.
  • Grease a small baking tray.
  • In a large bowl add flour and salt, then sprinkle over the easy blend yeast.
  • In a saucepan, heat butter, milk and sugar together until the butter has melted and the milk is just warm.
  • Stir milk mixture into the flour and beat well until smooth.
  • Knead onto a lightly floured surface for 5 minutes.
  • Then place in an oiled bowl covered with oiled cling film and leave to prove for 1 hour or double in size.
  • Turn out dough and divide into 12-14 pieces.
  • Knead into long even finger shapes and leave to prove for 20 minutes in a warm place or until well risen and puffy.
  • Bake in the oven for 15-20 minutes or until well risen and golden brown.
  • Make up the thick icing and coat the tops of the fingers in pretty colours.
  • ENJOY!

Nutrition Facts : Calories 269.4, Fat 4.1, SaturatedFat 2.4, Cholesterol 10.6, Sodium 201.3, Carbohydrate 53.1, Fiber 1.2, Sugar 21.1, Protein 5

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ICED BUN - WIKIPEDIA
An iced bun (also known as Swiss bun or iced finger) is a bread bun with a white or pink icing sugar glaze covering the top. The dough may be enriched (made with eggs, milk, and butter) or simply an oblong bread roll. In some bakeries or recipes, iced buns are garnished with additional sweets or are decorated as ballet slippers or other shapes.. Iced buns can be filled. A …
From en.wikipedia.org


JASON DERBYSHIRE'S ICED FRESH CREAM FINGER BUNS - COMMUNITY …
With a knife take some of the icing and spread it over the top part of the finger bun, smoothing with the knife, then leave on a wire rack to set. Pour the cream into a large bowl scrape the vanilla pod and add the vanilla seeds to the cream then and 2tbsp of icing sugar.
From shipton-mill.com


ICED FINGER BUNS, THEY’RE NOT PRETTY BUT THEY’RE LUSH! : BAKING
604k members in the Baking community. For all your baking needs! Recipes, ideas and all things baking related. Cakes, cookies, pies, tarts, muffins …
From reddit.com


ICED BUNS (SCHOOL BUNS) - TRADITIONAL YORKSHIRE RECIPES
Preheat the oven to 200 c/Gas Mark 7 and bake your finger buns for around 10 minutes or until golden in colour. Leave to cool fully on a wire rack, then make the icing. To make the icing, sift the icing sugar into a bowl and gradually add the cold water to make a thick, smooth spreadable paste. Dip each finger bun into the icing and smooth off ...
From traditional-yorkshire-recipes.info


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