Name: Pink Iced Finger Buns with Sultanas Recipe
Prep time: 25 min
Cook time: 18 min
Total time: 2 h 8 min
Cuisine: British
Ingredients: 455 g strong white bread flour (3 ½ cups / 1 lb); ⅓ cup white granulated sugar (66 g / ~2 ¼ oz); 2 ¼ teaspoons instant yeast (1 sachet / 7 g); ¼ teaspoon salt; 1 large egg (room temperature); 1 cup whole milk (250 ml), warm to about 40°C (104°F); ⅓ cup vegetable oil (80 ml); 2 teaspoons vanilla extract; ½ cup sultanas or raisins (optional, 75 g / ~2 ½ oz); 1 ¾ cups icing sugar (powdered sugar) (225 g / 8 oz); 1-2 tablespoons milk; 1-3 drops pink or red food colouring; 100’s and 1000’s or desiccated coconut for topping

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If you’ve ever wanted to bake something that feels like a warm hug in pastry form, the Pink Iced Finger Buns with Sultanas Recipe is exactly what you need. These soft, fluffy finger buns studded with juicy sultanas and topped with a sweet, pastel pink icing and colorful sprinkles bring back so many cozy afternoon tea memories. They’re the perfect blend of tender dough and sugary glaze, making them a delightful treat that’s both nostalgic and irresistibly charming. Whether it’s for a special occasion or just a comforting snack, this recipe will quickly become one of your favorites to bake and share.

Ingredients You’ll Need

The image shows several clear glass bowls and a white bowl arranged on a white marbled surface, each holding different ingredients for baking. A large white bowl at the bottom right is filled with white flour. Above it, there is a glass bowl filled with multi-colored round sprinkles. Next to the sprinkles is a small bottle of red food coloring. Moving upward, a glass bowl with dark brown raisins is placed near the center. Close to the raisins are a raw brown egg and a glass cup filled with white sugar. To the top right, there is a glass of white milk. Above the egg is a small bowl with white salt. To the left of the raisins, there is a bowl of golden honey and below it, a bowl of clear yellow oil. Near the top left, a large bowl contains white powdered sugar, and just below it is a small bowl of light beige yeast. The whole setup is neatly arranged with good lighting and a clean look, photo taken with an iphone --ar 4:5 --v 7

The beauty of the Pink Iced Finger Buns with Sultanas Recipe lies in its straightforward and approachable ingredients. Each one plays an essential role, from the flour creating that soft yet structured dough to the sultanas adding bursts of chewy sweetness. The icing ingredients are simple but critical for giving the buns that signature glossy, pink finish that’s impossible to resist.

Strong white bread flour (455 g / 3 ½ cups / 1 lb): Provides the gluten structure needed for a chewy and elastic dough that rises beautifully.
White granulated sugar (⅓ cup / 66g / ~2 ¼ oz): Adds sweetness to the dough, balancing well with the sultanas and icing.
Instant yeast (2 ¼ teaspoons / 7g / 1 sachet): The magic that makes the dough rise and become fluffy.
Salt (¼ teaspoon): Enhances all the flavors without making it salty.
One large egg (room temperature): Adds richness and helps bind the dough together.
Whole milk (1 cup / 250ml): Keeps the dough moist and tender.
Vegetable oil (⅓ cup / 80ml): Makes the buns soft and extends their freshness.
Vanilla extract (2 teaspoons): Adds a gentle warmth and depth to the flavor.
Sultanas (½ cup / 75g / ~2 ½ oz, optional): For those sweet little pops of fruit embedded inside each bun.
Icing sugar (1 ¾ cups / 225g / 8oz): The base for the glossy pink icing that makes these finger buns so special.
Milk (1-2 tablespoons): Used to adjust the icing’s consistency for the perfect spread.
Pink or red food colouring (1-3 drops): Gives that playful, eye-catching pink tint.
100’s and 1000’s or desiccated coconut: Adds whimsical color and texture on top of the icing.

How to Make Pink Iced Finger Buns with Sultanas Recipe

Step 1: Activate the Yeast and Prepare the Base

Start by warming your milk to a cozy 40°C (just warm to the touch, not hot feels just right). Combine the milk with a tablespoon of sugar and all the yeast in your mixing bowl. Whisk it gently and then let it rest for 5 to 10 minutes. You’ll know it’s ready when it starts to puff up and bubble; this is your yeast waking up and ready to work its magic.

Step 2: Mix the Dough Ingredients

Next, add the flour, the remaining sugar, salt, egg, oil, and vanilla extract straight to the bowl. With a dough hook or your hands, mix everything together just until roughly combined. This is the start of creating that soft, elastic dough we love for finger buns.

Step 3: Knead Until Smooth and Elastic

Using the dough hook on low to medium speed—or by hand if you’re up for it—knead the dough for about 10 to 12 minutes (or up to 18 minutes by hand). The dough should become smooth and elastic, feeling soft but springy. A little sticky is okay here; it means your buns will be perfectly tender. You’ll know it’s ready when a gentle poke bounces right back.

Step 4: Knead in the Sultanas

Now for the best part—fold in the sultanas, which add lovely bursts of sweetness and chewiness. Mix them through gently with your hands or dough hook until they’re evenly distributed throughout the dough.

Step 5: First Rise

Lightly oil your mixing bowl then place the dough inside, turning it over so every surface gets a thin coat of oil. Cover the bowl with plastic wrap and place it somewhere warm to rise until it doubles in size, usually 1 to 1 ½ hours. This rest period is key to developing that pillow-soft texture.

Step 6: Shape the Finger Buns

Once risen, punch down the dough on a floured surface and divide it into 12 equal pieces. Roll each piece into a smooth log about 3 x 11 cm (1 ¼ x 4 ¼ inch) — this fun shaping gives the buns their signature finger-like shape.

Step 7: Second Rise

Place the shaped dough pieces on a generously buttered baking tray, spacing them 1 to 2 inches apart. Cover lightly with plastic wrap again and let them rise for another 45 to 60 minutes, until nicely puffed and soft to the touch.

Step 8: Bake Until Golden

Heat your oven to 180°C (350°F, or 160°C fan force if you have that option). Bake your finger buns for 15 to 18 minutes, or until they turn that perfect golden brown. If you have a thermometer, aim for an internal temperature of about 88°C (190°F) to ensure they’re fully baked.

Step 9: Cool Before Icing

Patience is a virtue here—let the buns cool nearly to room temperature before icing. If they’re too warm, the icing might just slide right off instead of sticking beautifully.

Step 10: Prepare the Pink Icing

Mix the icing sugar with milk a little at a time until you reach a thick yet pourable consistency, thick enough to hold some shape but fluid enough to gently level out after spreading. Add a drop or two of pink or red food coloring and stir to create that delicate pink shade that’s both playful and nostalgic.

Step 11: Ice and Decorate

Slather the pink icing generously over the tops of your buns. Before it sets, dip the icing-covered buns into 100’s and 1000’s sprinkles or scatter on desiccated coconut for a charming finish that adds both color and texture.

Step 12: Serve and Enjoy!

These finger buns shine best when cut in half and spread with some fresh butter that melts into the tender crumb. Gather your friends and savor this lovely treat that feels like a day at your favorite bakery.

How to Serve Pink Iced Finger Buns with Sultanas Recipe

This image shows several small oval sweet buns arranged on a white marbled surface. Each bun has a golden brown base with a soft, fluffy texture visible on the exposed inner side. On top, there's a thick layer of pink icing that covers about half the length of the buns. Most buns have colorful round sprinkles densely covering the pink icing, adding bright reds, blues, yellows, greens, and whites, while one bun in the foreground is topped with a lighter pink icing sprinkled with fine white coconut flakes. The buns are placed casually and close to each other, highlighting their smooth, glossy icing and soft bread underneath. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the classic 100’s and 1000’s or desiccated coconut topping is fantastic and iconic, feel free to get creative. A light dusting of edible glitter or a sprinkle of finely chopped pistachios can elevate your finger buns visually and texturally. These little touches make each bite feel that much more special.

Side Dishes

These finger buns pair perfectly with a warm cup of tea or freshly brewed coffee, ideal for a mid-morning snack or afternoon tea party. For a more indulgent treat, serve alongside a pot of homemade jam or clotted cream to spread on the buns.

Creative Ways to Present

For a charming presentation, arrange the finger buns in a circular pattern on a pretty cake stand or tiered tray. Wrap them in pastel-colored parchment paper to gift to guests or package as delightful homemade treats for friends and family. Pink Iced Finger Buns with Sultanas Recipe also shine when served at celebrations as nostalgic bakery-style goodie bags.

Make Ahead and Storage

Storing Leftovers

Store any leftover finger buns in an airtight container at room temperature to keep them soft and fresh for up to 2 days. If your kitchen is warm, keeping them in the fridge overnight is an option, but bring them back to room temperature before enjoying to bring back that tender texture.

Freezing

Finger buns freeze wonderfully. Wrap each bun individually in plastic wrap and then place them in a resealable freezer bag. You can freeze them for up to 3 months. When ready to eat, thaw at room temperature and refresh in a warm oven for a few minutes if desired.

Reheating

To bring frozen or leftover finger buns back to life, warm them gently in an oven preheated to 160°C (320°F) for about 5 to 8 minutes. Avoid microwaving if possible, as it can make the texture chewy instead of soft and fluffy.

FAQs

Can I use raisins instead of sultanas in the Pink Iced Finger Buns with Sultanas Recipe?

Absolutely! Raisins work just as well and offer a similar sweetness and chew. You can even mix both if you like a bit of variety in texture and flavor.

What can I substitute for vegetable oil in this recipe?

Light olive oil, melted butter, or any neutral oil like sunflower can be used instead. Just keep the quantity the same for consistent moisture and softness.

Is it possible to make these finger buns without a stand mixer?

Yes! Kneading by hand will work perfectly fine, though it will take longer (around 15 to 18 minutes). Keep your hands floured and resist the urge to add too much extra flour — the dough should be slightly sticky for the best texture.

How can I adjust the icing if it’s too thick or too runny?

If the icing is too thick, simply stir in a little more milk, a teaspoon at a time. If it’s too runny, add a bit more icing sugar gradually until it thickens up to a spreadable consistency that sets nicely on the buns.

Can I make the dough ahead and bake the buns later?

Definitely! After the first rise, you can refrigerate the dough overnight. Remember to take it out, shape the buns, let them come to room temperature, rise again, and then bake. This slow fermentation can even enhance the flavor.

Final Thoughts

There’s something incredibly special about homemade Pink Iced Finger Buns with Sultanas Recipe. They bring so much joy with every soft, sweet bite, whether they’re enjoyed fresh from the oven or shared at a cozy gathering. I truly hope you give this recipe a try and find the same comfort and delight these finger buns have brought me. Baking these is like creating little bites of happiness you can share with everyone around you.