Recipe: Delicious iced finger buns

iced finger buns. Recipe and video showing how to make these classic English buns! Delicious and simple with a bready bun topped with a simple icing! Soft and fluffy Iced Finger Buns (or Iced Buns), a classic Australian bakery treat!

Iced Finger Buns are certainly one of those bakes! A classic sweet dough, topped with a layer of My personal favourite way to finish them is by dipping the just-iced buns in some desiccated coconut. Sliced the iced fingers horizontally, leaving one long edge intact. You can cook iced finger buns using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of iced finger buns

1. Prepare 250 grams of strong white flour.
2. It's 250 grams of plain white flour.
3. You need 50 grams of butter (softened).
4. You need 2 tbsp of caster sugar.
5. You need 100 ml of semi skimmed milk (warmed).
6. Prepare 1 medium of free range egg.
7. You need 200 ml of warm water.
8. You need 400 grams of icing sugar (sifted).
9. It's 4 tbsp of water.
10. You need 7 grams of dried yeast.

Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of. Bake up a storm this weekend and re-invent the classic iced bun by adding pretty pastel colours to the gooey icing. These delicious sweet bakes are the perfect nostalgic afternoon treat. These deliciously indulgent iced fingers are a wonderful cheeky afternoon treat for all of the family.

iced finger buns instructions

1. sift the flours into a bowl with the 7 grams of yeast. make a well in the centre, then add the butter, sugar, milk and egg. gradually bring the ingredients together using a wooden spoon, adding the water a little at a time until you have a soft, quite wet dough..
2. lightly dust the worktop with flour, then turn the dough out and knead well for 10 minutes untill smooth and elastic. transfer to a lightly oiled bowl and cover with cling film and a tea towel, then leave in a warm place to rise for 1 hour..
3. knock the dough back, divide into 12 even pieces, then shape into finger buns. arrange on a lined baking tray in two rows of six so the buns are almost touching..
4. pre-heat the oven to 200oc/fan 180oc/gas 6. cover the buns with cling film and a tea towel, leave in a warm place for 45-60 minutes to double in size. bake in oven for 10-15 minutes untill risen and golden, then transfer to a wire rack to cool..
5. mix the icing sugar and water to form a thick but runny icing. using a metal spoon, thickly drizzle the icing over each bun. leave to set for a couple of minutes then enjoy.

Whilst the iced buns are cooling, mix together the icing sugar and water to form a thick paste. An iced bun (also known as Swiss bun or iced finger) is a bread bun with a white or pink icing sugar glaze covering the top. The dough may be enriched (made with eggs, milk, and butter) or simply an oblong bread roll. I am having a nostalgic month in June. The recipe I posted last week (porcupine meatballs) bought me back to my childhood as does this one.

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