If you’re craving something soft, sweet, and absolutely comforting, then you’ve got to try these Finger Buns. They’re pillowy soft, slightly sweet, and drizzled with the perfect glaze that takes them to a whole new level of deliciousness. Trust me, these buns will melt in your mouth and make you feel all warm and cozy inside. Whether you’re having them with your morning coffee or as an afternoon treat, these little buns will never disappoint.
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They’re the kind of bake that smells so good it’ll have you drooling from the moment they hit the oven. And the best part? They’re super easy to make, so you can whip them up even on the busiest of days.
Let’s dive in!
Why You’ll Love Finger Buns
This recipe isn’t just about the ingredients—it’s about creating those sweet moments that make life a little better. Whether you’re baking for a family breakfast, afternoon tea, or simply treating yourself, these buns will steal the show. Here’s why they’re a must-try:
Versatile: Perfect for breakfast, tea time, or just whenever you need something sweet. They’re just as great served warm with butter as they are on their own.
Budget-Friendly: Simple pantry ingredients that you probably already have—no need for special trips to the store.
Quick and Easy: These buns come together in no time, and they’re much easier to make than they look. You’ll be amazed at how something so simple can taste so good!
Customizable: Want to add some cinnamon or chocolate chips? Go ahead! These buns are perfect for getting creative in the kitchen.
Crowd-Pleasing: These little buns are sure to be a hit, whether you’re serving them to your family, friends, or enjoying them solo. One bite, and you’ll be hooked.
Ingredients in Finger Buns
Let’s talk about the ingredients that make this treat so irresistible:
Flour: The base of the buns, providing the perfect soft texture.
Yeast: The magic behind the fluffiness. Fresh or active dry yeast both work wonders here.
Sugar: For that touch of sweetness that makes each bite absolutely irresistible.
Butter: Adds richness and keeps the buns soft and moist.
Milk: Helps create a light, tender dough.
Eggs: For a beautiful soft crumb and rich texture.
Vanilla Extract: A hint of flavor that makes all the difference.
Salt: Balances out the sweetness and enhances the other flavors.
For the Glaze: Powdered sugar and milk combine for that perfect sugary drizzle on top.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get baking!
Activate the Yeast: In a bowl, warm up your milk until it’s just lukewarm. Stir in sugar and yeast, then let it sit for 5-10 minutes until it’s bubbly and foamy. That’s when you know it’s ready!
Make the Dough: In a large bowl, combine your flour and salt. Add the yeast mixture, eggs, and softened butter, then mix everything together to form a soft dough. Knead for about 5-7 minutes until it’s smooth and elastic.
Let it Rise: Cover the dough with a damp cloth and let it rise in a warm place for about an hour, or until it doubles in size. It’s the waiting game, but oh, it’s so worth it!
Shape the Buns: Punch the dough down and turn it out onto a floured surface. Roll it into a rectangle, then cut it into strips. Roll each strip tightly to form buns. Place them on a greased baking sheet, and let them rise again for about 30 minutes.
Bake the Buns: Preheat your oven to 350°F (175°C). Bake the buns for 15-20 minutes, or until they’re golden brown and puffed up.
Glaze the Buns: While the buns are baking, whisk together powdered sugar and a bit of milk to make the glaze. Once the buns are out of the oven and slightly cooled, drizzle the glaze over them for that sweet, glossy finish.
Serve and Enjoy: Serve these finger buns warm and fresh, and enjoy the pillowy, sweet goodness in every bite!
Nutrition Facts
Servings: 8
Calories per serving: 210
Preparation Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
How to Serve Finger Buns
These soft, sweet buns are perfect just as they are, but here are a few ideas to elevate your experience:
With Butter: Warm them up and spread a little butter on top for that extra indulgence.
With Jam: Pair with strawberry or raspberry jam for a fruity contrast to the sweetness.
With a Hot Drink: Enjoy them with your favorite coffee or tea for a cozy afternoon break.
As a Dessert: Serve them with a scoop of vanilla ice cream and a drizzle of chocolate sauce—total heaven.
Additional Tips
Don’t Rush the Rising: The longer you let the dough rise, the fluffier the buns will be. If you can, let them rise longer for an even lighter texture.
Spice It Up: Feel free to sprinkle some cinnamon or nutmeg into the dough for a warm, spiced flavor.
Dietary Adjustments: If you’re looking for a dairy-free version, substitute the butter with a plant-based butter and use a non-dairy milk.
Storage Tips: Keep leftovers in an airtight container for up to 3 days. You can also freeze them for up to a month—just reheat in the oven to bring them back to life.
Double the Batch: These buns freeze wonderfully, so make a double batch and enjoy them later!
FAQ Section
Q1: Can I use instant yeast instead of active dry yeast?
A1: Yes, you can! Just mix it directly into the flour without needing to activate it in warm milk.
Q2: Can I make these buns without eggs?
A2: Yes! Use a flax egg or another egg substitute, and the buns will turn out just as soft and fluffy.
Q3: How do I know when the dough has risen enough?
A3: The dough should have doubled in size and feel light and airy. You can gently press a finger into the dough—if the indentation remains, it’s ready.
Q4: Can I add chocolate chips to the dough?
A4: Absolutely! Add about a half cup of chocolate chips to the dough before rolling it out for a chocolatey twist.
Q5: How do I store leftovers?
A5: Store them in an airtight container at room temperature for up to 3 days. To enjoy later, pop them in the oven for a few minutes to warm them up.
Q6: Can I freeze the dough before baking?
A6: Yes, you can freeze the dough after the first rise. Shape the buns, then freeze them. When ready, let them rise in the fridge overnight before baking.
Q7: How can I make these buns extra soft?
A7: Make sure your dough is soft and not overworked. A longer rise also helps in making them extra fluffy.
Q8: Can I glaze the buns before baking?
A8: It’s best to glaze after baking so the glaze doesn’t melt off during the baking process.
Q9: How do I make them more indulgent?
A9: Drizzle with more glaze, top with whipped cream, or serve them with a side of chocolate sauce for dipping.
Q10: Can I make these without the glaze?
A10: Of course! The buns are delicious on their own, but the glaze adds that perfect touch of sweetness.
These Finger Buns are the perfect balance of soft, sweet, and utterly satisfying. Once you make them, you’ll see why they’re such a classic treat. Happy baking!
Print
Finger Buns
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 buns
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Soft and fluffy finger buns are a nostalgic bakery treat. These sweet rolls are topped with a thick layer of icing and sprinkles, perfect for any occasion. Whether served warm with butter or enjoyed as a snack, they’re sure to bring a smile to your face!
Ingredients
For the dough:
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455 g strong white bread flour (3 1/2 cups / 1lb)
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1/3 cup white granulated sugar (66g / ~2 1/4oz)
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2 1/4 teaspoons instant yeast (or active dry yeast) (1 sachet / 7g)
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1/4 teaspoon salt
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1 large egg (room temp)
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1 cup whole milk (250ml)
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1/3 cup vegetable oil (80ml)
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2 teaspoons vanilla extract
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1/2 cup sultanas or raisins (optional) (75g/~2 1/2)
For the icing:
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1 3/4 cups icing sugar (powdered sugar) (225g / 8oz)
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1-2 tablespoons milk
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1-3 drops pink or red food coloring
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100’s and 1000’s or desiccated coconut for topping
Instructions
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Make the dough:
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In the bowl of a stand mixer, pour warm milk (around 40°C or warm to the touch), one tablespoon of sugar, and all of the yeast. Whisk together and let sit for 5-10 minutes until it begins to puff up.
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Add the flour, remaining sugar, salt, egg, oil, and vanilla to the mixer. Mix using the dough hook until roughly combined.
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Knead on low-medium for 10-12 minutes until the dough is smooth and elastic. If kneading by hand, continue for 15-18 minutes. Add sultanas (if using) and knead through.
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Brush the bowl with oil, place the dough inside, and flip it so it’s lightly coated in oil. Cover with plastic wrap and let rise in a warm place for 1 to 1 ½ hours, until doubled in size.
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Assemble the finger buns:
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Grease a 26x30cm (10×12 inch) baking tray with butter.
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Punch down the dough, transfer it to a clean work surface, and cut into 12 even pieces. Roll each piece into a smooth log about 3x11cm (1 ¼ x 4 ¼ inch). Arrange them on the tray, 1-2 inches apart.
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Cover lightly with plastic wrap and let rise for 45-60 minutes, until doubled in size and puffed.
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Bake:
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Preheat the oven to 180°C (160°C fan forced) / 350°F.
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Bake for 15-18 minutes until golden brown and an internal temperature of 88°C/190°F is reached.
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Let the buns cool to near room temperature before icing.
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Ice the buns:
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Mix icing sugar and milk until you have a thick yet slightly runny consistency. It should level out in 10-12 seconds but not be so runny that it slides off the buns.
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Add 1-3 drops of food coloring and stir well until you achieve a pale pink color.
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Spread the icing thickly over the buns and top with 100’s and 1000’s or desiccated coconut.
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Serve:
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Enjoy the buns as they are or cut them in half and spread with butter for a delicious treat.
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Notes
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Storage: Store any leftover buns in an airtight container for up to 2 days for the best texture.
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Variations: You can substitute the sultanas with other dried fruits like currants or cranberries.
Nutrition
- Serving Size: 1 bun
- Calories: 190
- Sugar: 12g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg