Iced finger buns recipe

Bake up a storm this weekend and re-invent the classic iced bun by adding pretty pastel colours to the gooey icing. With yellow and purple iced swirls and vibrant hundreds and thousands, these delicious sweet bakes are the perfect nostalgic afternoon treat.

Prep time: 80 minutes

Cook time: 10 minutes

Servings: 12 people

Preparation

  1. Sift the flours into a bowl with the yeast and 1 tsp salt. Make a well in the centre and add the butter, sugar, beaten egg and milk. Stir with a wooden spoon, gradually adding 175ml tepid water until you have a soft, sticky dough.

  2. Turn onto a lightly floured surface and knead well for 10 mins. Cover loosely with lightly oiled clingfilm and leave in a warm place for 1 hr or until the dough has doubled in size.

  3. Knock the dough back and divide into 14 pieces. Roll each into a finger about 12-14cm long. Transfer to 2 large baking sheets greased lightly with oil, spaced well apart. Cover with oiled clingfilm and leave in a warm place for 30 mins or until doubled in size.

  4. Preheat the oven to gas 6, 200°C, fan 180°C. Bake for 8-10 mins until lightly golden. Leave on the trays to cool completely.

  5. Sift the icing sugar into a large bowl and stir in 2 tbsp water. Add a little more water if necessary, a drop at a time, until the icing is thick but a little runny. Divide among 3 bowls. Set one bowl aside for the white icing, then colour the remaining two bowls yellow and pink.

  6. Spoon the icing over the fingers, mixing up the colours as you like. Decorate with the swirls and hundred and thousands. Set aside until set.

Ingredients

For the icing

Shop ingredients

Ingredients

For the icing

Shop ingredients Shop ingredients

Preparation

  1. Sift the flours into a bowl with the yeast and 1 tsp salt. Make a well in the centre and add the butter, sugar, beaten egg and milk. Stir with a wooden spoon, gradually adding 175ml tepid water until you have a soft, sticky dough.

  2. Turn onto a lightly floured surface and knead well for 10 mins. Cover loosely with lightly oiled clingfilm and leave in a warm place for 1 hr or until the dough has doubled in size.

  3. Knock the dough back and divide into 14 pieces. Roll each into a finger about 12-14cm long. Transfer to 2 large baking sheets greased lightly with oil, spaced well apart. Cover with oiled clingfilm and leave in a warm place for 30 mins or until doubled in size.

  4. Preheat the oven to gas 6, 200°C, fan 180°C. Bake for 8-10 mins until lightly golden. Leave on the trays to cool completely.

  5. Sift the icing sugar into a large bowl and stir in 2 tbsp water. Add a little more water if necessary, a drop at a time, until the icing is thick but a little runny. Divide among 3 bowls. Set one bowl aside for the white icing, then colour the remaining two bowls yellow and pink.

  6. Spoon the icing over the fingers, mixing up the colours as you like. Decorate with the swirls and hundred and thousands. Set aside until set.