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Finger Buns

Finger Buns
Preparation time is 40minutes
Cook time is 15minutes
Total time is 55minutes
Serve is for 12 people
Difficulty level: 3 out of 4

13 Ingredients

Number of servings
12
  • 14grams dried yeast
  • 1/4 cup caster sugar
  • 1 1/2 cups Woolworths milk, warmed
  • 4 cups plain flour, sifted
  • 50grams unsalted butter, chopped
  • 1 free range egg, lightly beaten
  • 1/3 cup dried currants
  • 1/2 cup Woolworths shredded coconut
    ingredient tip
    VariationInstead of shredded coconut, sprinkle with 100s & 1000s or grated chocolate.
  • 1tablespoons caster sugar
  • 1teaspoons powdered gelatine
  • 1 cup pure icing sugar, sifted
  • 10grams unsalted butter, softened
  • 2 drops pink food colouring, to tint

Nutrition per serving

1430 Kilojoules or 342 Calories
16% of daily energy intake*
Protein
7.3grams
Fat
9.1grams
Carbs
56.1grams
Sugars
25.6grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Create a bakery favourite at home with this delicious finger bun recipe. These sweet delights with currants and coconut are ideal for a weekend snack.

Method

Step 1 of 6

Whisk together yeast, sugar and milk in a medium jug. Stand in a warm place for 10 minutes or until frothy.

Step 2 of 6

Place flour and butter in a large bowl of an electric stand mixer fitted with dough hook. Mix on low until mixture resembles breadcrumbs. Add yeast mixture, egg and currants, then mix on low for 10 minutes or until smooth and elastic. Cover with a clean tea towel and stand in a warm place for 30 minutes or until almost doubled in size.

Step 3 of 6

Divide dough into 12 equal portions. Roll each piece into a log, about 11cm long. Arrange dough in a 26 x 30cm (3cm deep) rectangular baking pan lined with baking paper. Cover loosely with a clean tea towel and stand for 15 minutes or until slightly risen.

Step 4 of 6

Meanwhile, preheat oven to 220°C/200°C fan-forced. Bake dough for 15 minutes or until golden brown and sounds hollow when tapped.

Step 5 of 6

To make the glaze, combine all of the ingredients with 1 tbs hot water in a small microwave-safe bowl. Microwave on high for 10 seconds or until hot, then whisk with a fork until sugar and gelatine have dissolved. Immediately brush glaze over warm buns. Allow to cool completely.

Step 6 of 6

To make the icing, place icing sugar, butter and 2 tbs boiling water in a small bowl, then stir until smooth. Tint icing pink with food colouring. Spread a little icing over each bun and sprinkle with shredded coconut. Serve.

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