Homemade Finger Buns
Serves 16
Directions
- 1Combine lukewarm milk, caster sugar, and dried yeast in a bowl.
- 2Mix all ingredients together and set aside for about 5 minutes or until bubbly.
- 3Add the milk mixture, plain flour, salt, and 2 eggs into a stand mixer.
- 4Mix the ingredients in the stand mixer until combined.
- 5Add 80g of butter to the mixer and mix until incorporated.
- 6Let the dough rest for about an hour until it doubles in size.
- 7Lightly flour a clean surface and gently knead the dough, shaping it into a ball.
- 8Cut the dough into 16 equal pieces (or 8 as per the original recipe, but 16 is recommended).
- 9Flatten out each piece of dough and roll it into a finger bun shape.
- 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.
- 11Prepare an egg wash by whisking 1 egg and 2 tablespoons of milk.
- 12Brush the egg wash over all the risen buns.
- 13Pop the buns in the oven at 180°C (fan force) for about 15-20 minutes or until golden brown.
- 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.
- 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.
- 16Add food coloring (pink used in the video) or flavoring of your choice to the buttercream and mix until combined.
- 17Once the buns are out of the oven and cooled, pull them apart into individual buns.
- 18Add the buttercream icing to a piping bag and pipe a squiggly line design on top of each bun.
- 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.
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