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Iced Finger Buns recipe from Baking with Granny. Sweet yeast dough, topped with icing.
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4.89 from 9 votes

Iced Finger Buns

Prep Time4 hrs 30 mins
Cook Time20 mins
Servings: 12 buns



  • In a small pan warm the milk until it's just past lukewarm. Pour the milk into a large bowl.
  • Add the sugar and yeast to the milk and gently stir with a spoon until the sugar has dissolved. Cover the bowl with a tea towel and let the mixture sit until the yeast is foamy; this should only take 5-10 minutes.
  • Add the softened butter to the milk mixture and beat with a wooden spoon until it is broken into little pieces. Gradually add the eggs, ensuring they are mixed through.
  • Gradually add the flours to the mixture whilst continuing to stir and bring the ingredients together. Once all ingredients are combined, continue to use your wooden spoon until you have a soft dough, at which point turn the dough out onto a well floured surface and begin to knead the dough.
  • Continue to knead the dough for 10 minutes, before rolling it into a ball and transferring it to a lightly oiled bowl and covering with a damp tea towel. Leave the dough in a draught-free place until it has doubled in size (around 1-2 hours).
  • Lightly grease a 12"x9" baking tin and set aside. Once your dough has doubled in size, turn it out onto a floured surface and knock back the dough, before evenly dividing into 12 pieces.
  • Using your hands, form each piece of dough into a rough sausage-like shape before placing in two rows of 6 in your pre-greased baking tin. Cover again with a damp tea towel, leaving in a draught-free place until the buns have doubled in size (again, 1-2 hours).
  • Once the buns have completed their second rise, bake them in a pre-heated oven at 180°c (160° for a fan assisted oven or Gas Mark 4) for 15-20 minutes until golden in colour and have a hollow-like sign when gently tapped on top.
  • Allow the buns to cool in their tin before icing. To ice the buns, mix 200g of icing sugar with a little cool water (start with a teaspoon and gradually add more as needed - it's easy to add more water but not easy to correct too much). You want a thick gloopy texture if you intend to spread the icing, or a slightly thinner consistency if you intend to pour the icing or dip the buns.
    Optional: Add a little colouring or flavouring to your icing, or top with some desiccated coconut.