Homemade Finger Buns

Serves 16
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Directions

  1. 1Combine lukewarm milk, caster sugar, and dried yeast in a bowl.
  2. 2Combine lukewarm milk, caster sugar, and dried yeast in a bowl.
  3. 3Combine lukewarm milk, caster sugar, and dried yeast in a bowl.
  4. 4Mix all ingredients together and set aside for about 5 minutes or until bubbly.
  5. 5Mix all ingredients together and set aside for about 5 minutes or until bubbly.
  6. 6Mix all ingredients together and set aside for about 5 minutes or until bubbly.
  7. 7Add the milk mixture, plain flour, salt, and 2 eggs into a stand mixer.
  8. 8Add the milk mixture, plain flour, salt, and 2 eggs into a stand mixer.
  9. 9Add the milk mixture, plain flour, salt, and 2 eggs into a stand mixer.
  10. 10Mix the ingredients in the stand mixer until combined.
  11. 11Mix the ingredients in the stand mixer until combined.
  12. 12Mix the ingredients in the stand mixer until combined.
  13. 13Add 80g of butter to the mixer and mix until incorporated.
  14. 14Add 80g of butter to the mixer and mix until incorporated.
  15. 15Add 80g of butter to the mixer and mix until incorporated.
  16. 16Let the dough rest for about an hour until it doubles in size.
  17. 17Let the dough rest for about an hour until it doubles in size.
  18. 18Let the dough rest for about an hour until it doubles in size.
  19. 19Lightly flour a clean surface and gently knead the dough, shaping it into a ball.
  20. 20Lightly flour a clean surface and gently knead the dough, shaping it into a ball.
  21. 21Lightly flour a clean surface and gently knead the dough, shaping it into a ball.
  22. 22Cut the dough into 16 equal pieces (or 8 as per the original recipe, but 16 is recommended).
  23. 23Cut the dough into 16 equal pieces (or 8 as per the original recipe, but 16 is recommended).
  24. 24Cut the dough into 16 equal pieces (or 8 as per the original recipe, but 16 is recommended).
  25. 25Flatten out each piece of dough and roll it into a finger bun shape.
  26. 26Flatten out each piece of dough and roll it into a finger bun shape.
  27. 27Flatten out each piece of dough and roll it into a finger bun shape.
  28. 28Place 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.
  29. 29Place 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.
  30. 30Place 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.
  31. 31Prepare an egg wash by whisking 1 egg and 2 tablespoons of milk.
  32. 32Prepare an egg wash by whisking 1 egg and 2 tablespoons of milk.
  33. 33Prepare an egg wash by whisking 1 egg and 2 tablespoons of milk.
  34. 34Brush the egg wash over all the risen buns.
  35. 35Brush the egg wash over all the risen buns.
  36. 36Brush the egg wash over all the risen buns.
  37. 37Pop the buns in the oven at 180°C (fan force) for about 15-20 minutes or until golden brown.
  38. 38Pop the buns in the oven at 180°C (fan force) for about 15-20 minutes or until golden brown.
  39. 39Pop the buns in the oven at 180°C (fan force) for about 15-20 minutes or until golden brown.
  40. 40While 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.
  41. 41While 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.
  42. 42While 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.
  43. 43Gradually 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.
  44. 44Gradually 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.
  45. 45Gradually 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.
  46. 46Add food coloring (pink used in the video) or flavoring of your choice to the buttercream and mix until combined.
  47. 47Add food coloring (pink used in the video) or flavoring of your choice to the buttercream and mix until combined.
  48. 48Add food coloring (pink used in the video) or flavoring of your choice to the buttercream and mix until combined.
  49. 49Once the buns are out of the oven and cooled, pull them apart into individual buns.
  50. 50Once the buns are out of the oven and cooled, pull them apart into individual buns.
  51. 51Once the buns are out of the oven and cooled, pull them apart into individual buns.
  52. 52Add the buttercream icing to a piping bag and pipe a squiggly line design on top of each bun.
  53. 53Add the buttercream icing to a piping bag and pipe a squiggly line design on top of each bun.
  54. 54Add the buttercream icing to a piping bag and pipe a squiggly line design on top of each bun.
  55. 55Dip the iced buns into sprinkles, ensuring the sprinkles adhere to the squiggly icing design.
  56. 56Dip the iced buns into sprinkles, ensuring the sprinkles adhere to the squiggly icing design.
  57. 57Dip the iced buns into sprinkles, ensuring the sprinkles adhere to the squiggly icing design.

Ingredients

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