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Iced Finger Buns
Soft, fluffy and lightly sweet, these Iced Finger Buns are a nostalgic bakery favourite. Made with an enriched dough, each bun is topped with a smooth layer of sweet icing. Perfect for parties, afternoon treats or simply enjoying with a cup of tea - they’re a classic bake that never fails to bring a smile.
Ingredients
- 50g butter
- 150g milk
- 150g Wessex Mill Strong White Bread Flour
- 2 tbsp sugar
- 1 tsp quick yeast
- 125g Wessex Mill Self Raising Flour
- 150g icing sugar
- 2 tbsp water
- 2 tsp oil
- plus oil, for baking tray
Equipment
- 2 x mixing bowls
- 1 x oven tray
Method
Oven 200°C, Fan 180°C, 400°F, Gas 6
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Melt the butter, remove from the heat and add the milk.
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Put the strong flour, sugar and yeast into a mixing bowl, stir to combine then add the milky mixture and mix into a smooth batter.
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Cover and leave in a warm place until starting to bubble, about 2-3 hours and rub some oil around an oven tray.
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Add the self raising flour to the batter, stir into a dough and knead for 100 presses.
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Cut the dough into 8 equal pieces, roll each into a 15cm/6 inch sausage and place them on the oven tray leaving 2cm/¾ inch between each.
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Cover and leave to rise in a warm place for 30 minutes.
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Preheat the oven then bake for 15 minutes.
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To make the icing, measure the icing sugar into a bowl, add the water and oil and stir into a smooth paste.
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Spread icing over the top of the cold buns and leave to set.
