I like the gorgeous Belgian patisseries with their elaborate creations don’t get me wrong. But I really do miss the soft doughy buns you get from English bakeries. I always loved the delicious simplicity of the iced finger bun. They are cheap (so I could afford one with my pennies on my way home from school), cheerful and that sweet soft dough! Mmmmm
I have always struggled to recreate sweet bun dough that has that same softness as the ones you can buy, sometimes my attempts were like rocks that would cause serious injury if used as missiles!
But here I have cracked it. I have taken inspiration from a few different recipes to finally come up with one that is just right. Next time I will make sure I get the icing right too…..but hey it was still delicious so we’ll ignore the runny icing please 😉
So here it is;
Iced Finger Buns
- 250g bread flour
- 250g plain flour
- 125 ml water
- 125 ml rice milk
- 1x 7g sachet yeast
- 1 tsp salt
- 1/4 cup (60ml) of apple puree mixed with 1/2 tsp baking powder (to replace 1 egg)
- 50g dairy free margarine
- 30g caster sugar
Put all the dough ingredients into one big bowl and mix until combined. Once a dough begins to form turn out and knead until the dough “bounces back” when you push it (about 8-10 minutes). Add extra flour whilst kneading but not too much, it is a slightly sticky dough.
Wipe the inside of a bowl with sunflower oil and cover with clingfilm. Leave in a warm place to rise for about an hour or until the dough has doubled in size.
Once the dough has risen turn out and knead for a few minutes before dividing into about 20 small but equal pieces. Roll into finger bun type shape then place a little apart onto baking tray (s) lined with baking paper. Cover with oiled clingfilm and leave to rise again for about 1/2 an hour.
Heat your oven to about 220 c and bake for about 20 minutes until golden brown and risen. Leave to cool Completely before icing.
- 300g icing sugar
- liquid food colour/rice milk/lemon juice/orange juice/extracts (basically your chosen “liquid”)
Sift the icing sugar into a bowl.
Add small amounts of your chosen liquid to the icing sugar (and I mean small, like 1/2 tsp at a time, don’t add too much like I did) and whisk until combined, thick and spreadable. Spread onto each bun with a teaspoon add sprinkles if you like. Leave to set.