Homemade Finger Buns

Serves 16
tiktok.com

Directions

  1. 1Combine lukewarm milk, caster sugar, and dried yeast in a bowl.
  2. 2Mix all ingredients together and set aside for about 5 minutes or until bubbly.
  3. 3Add the milk mixture, plain flour, salt, and 2 eggs into a stand mixer.
  4. 4Mix the ingredients in the stand mixer until combined.
  5. 5Add 80g of butter to the mixer and mix until incorporated.
  6. 6Let the dough rest for about an hour until it doubles in size.
  7. 7Lightly flour a clean surface and gently knead the dough, shaping it into a ball.
  8. 8Cut the dough into 16 equal pieces (or 8 as per the original recipe, but 16 is recommended).
  9. 9Flatten out each piece of dough and roll it into a finger bun shape.
  10. 10Place the rolled dough on a baking tray lined with baking paper, ensuring they are spaced out, and let them rise for 1 to 2 hours until doubled in size.
  11. 11Prepare an egg wash by whisking 1 egg and 2 tablespoons of milk.
  12. 12Brush the egg wash over all the risen buns.
  13. 13Pop the buns in the oven at 180°C (fan force) for about 15-20 minutes or until golden brown.
  14. 14While the buns are in the oven, start making the buttercream by adding 200g of softened butter into a stand mixer and mixing until it turns white.
  15. 15Gradually add 400g of icing sugar to the butter and mix slowly over 2-3 minutes, scraping down the bowl to ensure it's all incorporated.
  16. 16Add food coloring (pink used in the video) or flavoring of your choice to the buttercream and mix until combined.
  17. 17Once the buns are out of the oven and cooled, pull them apart into individual buns.
  18. 18Add the buttercream icing to a piping bag and pipe a squiggly line design on top of each bun.
  19. 19Dip the iced buns into sprinkles, ensuring the sprinkles adhere to the squiggly icing design.

Ingredients

  • 220 ml lukewarm milk
  • 45 g caster sugar
  • 7 g dried yeast
  • 450 g plain flour
  • 5 g salt
  • 2 eggs
  • 80 g softened butter
  • 200 g softened butter
  • 400 g icing sugar
  • 1 egg
  • 2 tbsp milk
  • sprinkles

Equipment

bowlwhiskstand mixerbaking trayknifefood scalebaking paperpiping bag

Tips

  • The recipe suggests dividing the dough into 8 pieces, but it's recommended to divide into 16 for better sized buns. The bigger ones are too huge.
  • When making the buttercream, gradually add the icing sugar and scrape down the bowl to ensure it's well incorporated.
  • When placing the rolled dough balls on the baking tray, space them out more than shown in the video, as they will expand and become crowded.

Related recipes

Long-Fermented Rustic Bread (No Sourdough Starter)

Long-Fermented Rustic Bread (No Sourdough Starter)

British · Baked Goods
Irish Butter Scones

Irish Butter Scones

British · Baked Goods14m
Chocolate Chip Scones

Chocolate Chip Scones

British · Baked Goods20m
Brekky English Muffin

Brekky English Muffin

British · Baked Goods25m
Lemon blueberry cake bars

Lemon blueberry cake bars

British · Baked Goods30m
Ginger Biscuits

Ginger Biscuits

British · Baked Goods10m
Lazy Daisy Cake

Lazy Daisy Cake

British · Baked Goods32m
English muffins

English muffins

British · Baked Goods
Greek Yoghurt Choc Chip Scone

Greek Yoghurt Choc Chip Scone

British · Baked Goods30m
Date & Dark Chocolate Cottage-Cheese Scones

Date & Dark Chocolate Cottage-Cheese Scones

British · Baked Goods15m
Old Fashioned Dark Fruit Cake

Old Fashioned Dark Fruit Cake

British · Baked Goods2h 45m
Ginger Oat Crunch Biscuits

Ginger Oat Crunch Biscuits

British · Baked Goods15m