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Pink Iced Finger Buns with Sultanas Recipe

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4 from 29 reviews

  • Author: Amina
  • Total Time: 2 hours 8 minutes
  • Yield: 12 finger buns

Description

These classic Finger Buns are soft, fluffy, and lightly sweetened bread rolls topped with a glossy pink icing and colorful sprinkles or desiccated coconut. Perfect for teatime or as a delightful snack, they feature a tender crumb enriched with vanilla and optional sultanas for a fruity touch. The dough is made with simple pantry staples and the buns are baked to golden perfection before being generously iced, delivering a nostalgic treat with every bite.

Ingredients

Dough 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)

Icing Ingredients

  • 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

Instructions

  1. Activate Yeast: In the bowl of a stand mixer fitted with a dough hook, pour the warm milk (around 40°C / 104°F), one tablespoon of sugar, and all the yeast. Whisk together and allow to sit for 5-10 minutes until it becomes frothy and puffy, confirming the yeast is active.
  2. Mix Dough Ingredients: Add the flour, remaining sugar, salt, egg, vegetable oil, and vanilla extract to the yeast mixture. Use the dough hook and your hand to combine everything roughly until it starts to come together.
  3. Knead the Dough: Knead on low to medium speed with the dough hook for 10-12 minutes until the dough is smooth and elastic—gently pressing a fingertip should cause the dough to bounce back. Alternatively, knead by hand for 15-18 minutes, avoiding adding extra flour, allowing the dough to develop elasticity and become less sticky.
  4. Add Sultanas (if using): Incorporate the sultanas or raisins into the dough by kneading them through evenly by hand or with the dough hook.
  5. First Proof: Remove the dough from the bowl, then lightly oil the bowl and place the dough back inside, turning to evenly coat with oil. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1 ½ hours until doubled in size.
  6. Prepare Baking Tray: Grease a 26 x 30 cm (10 x 12 inch) baking tray generously with butter to prevent sticking.
  7. Divide the Dough: Punch down the risen dough and transfer it to a clean surface. Cut into 12 equal pieces, weighing them for precision if desired.
  8. Shape the Buns: Roll each piece into a smooth log approximately 3 x 11 cm (1 ¼ x 4 ¼ inches). Place the shaped buns on the prepared baking tray, leaving 1-2 inches between each.
  9. Second Proof: Lightly cover the buns with plastic wrap and allow them to rest and rise for another 45-60 minutes until doubled in size, looking puffy and soft.
  10. Preheat Oven: Preheat your oven to 180°C (160°C fan-forced / 350°F) to prepare for baking.
  11. Bake the Buns: Bake the buns for 15-18 minutes until they turn golden brown. Optionally, use a food thermometer to confirm they reach an internal temperature of 88°C (190°F) to ensure doneness.
  12. Cool Before Icing: Allow the buns to cool almost to room temperature; this prevents the icing from melting and sliding off.
  13. Prepare Icing: In a small bowl, combine the icing sugar with 1 to 2 tablespoons of milk gradually. Stir until the icing reaches a thick but slightly runny consistency that levels out in about 10-12 seconds.
  14. Add Color: Stir in 1 to 3 drops of pink or red food colouring until you achieve a pale pink hue. Adjust the color intensity as desired.
  15. Ice the Buns: Spread the icing generously over the top of each cooled bun. Immediately dip or sprinkle with 100’s and 1000’s or desiccated coconut for a decorative, sweet topping.
  16. Serve: Enjoy the finger buns fresh, optionally cut in half and spread with butter for an extra indulgent treat.
  17. Feedback: Please take a moment to leave a comment and rating — it’s appreciated and helpful for others.

Notes

  • If you don’t have a stand mixer, you can knead the dough entirely by hand, but it may take a few more minutes to reach proper elasticity.
  • Ensure the milk is warm but not hot to prevent killing the yeast.
  • For fluffier buns, avoid adding extra flour during kneading; the dough will become less sticky as it develops.
  • Optional sultanas add a fruity sweetness but can be omitted if preferred.
  • The icing consistency is key: too thick and it won’t spread well; too thin and it will slide off the buns.
  • Store leftover buns in an airtight container for up to 3 days or freeze for longer storage.
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Find it online: https://aminabakes.com/pink-iced-finger-buns-with-sultanas-recipe/