Finger buns

For the perfect afternoon treat, create these delightfully sweet finger buns with sultanas. Topped with pink icing these sticky finger buns are sure to go down a treat with the kids.

  • 30 mins preparation
  • 25 mins cooking
  • Makes 10 Item
  • Print


Finger buns
  • 1 1/2 cup warm water
  • 1/2 cup warm milk, plus 2 tablespoons extra
  • 2 tablespoon caster sugar
  • 4 1/2 cup plain flour
  • 1 1/2 teaspoon salt
  • 1 cup sultanas
  • 2 7g sachets dried yeast
  • 1 cup icing sugar mixture, sifted
  • 10 gram butter, at room sugar temperature
  • 1 tablespoon hot water
  • few drops pink food colouring
  • 3/4 cup shredded coconut


Finger buns
  • 1
    In a jug, combine water, milk and half the caster sugar; stir until sugar dissolves.
  • 2
    Sift flour and salt into a large bowl. Add sultanas and yeast; mix well. Make a well in the centre; gradually add liquid and mix to a soft, sticky dough. Turn dough onto a light, floured surface; knead until it is smooth and elastic.
  • 3
    Place dough in a large, oiled bowl. Set aside, covered, until doubled in size (about 1 hour).
  • 4
    Using fist, knock down dough to remove air. Divide into 10 equal portions; shape into buns about 10cm long. Place close together on a greased oven tray. Set aside, covered, until doubled in size (about 30 minutes).
  • 5
    Meanwhile, preheat oven to hot, 200°C; bake buns 20-25 minutes, until golden and hollow when tapped on the base.
  • 6
    In a small bowl, combine extra milk and remaining sugar until sugar dissolves. Brush over hot buns. Transfer to a wire rack to cool.
  • 7
    To make icing, in a small bowl, combine icing sugar, butter, hot water and food colouring until smooth. Spread over buns; sprinkle with coconut.


If the dough is sticky you may need a little extra flour.

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