# Homemade Finger Buns

A yummy homemade finger bun recipe based on Morgan Hipworth's recipe.

- Servings: 16 servings
- Cuisine: British
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- whisk
- stand mixer
- baking tray
- knife
- food scale
- baking paper
- piping 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.

## Source

- Original video: https://vt.tiktok.com/ZSSsYcHsf/
- Recipe page: https://www.cliprecipe.com/recipe/f6619cbe-a972-4913-8414-c0cb8d004cf9
- Extracted: 2025-08-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt