Fingerbun Recipe

Makes 8 buns

Bun Dough
2 -3 cups strong plain flour 
2 tsp dry yeast
1/2 tsp salt
1/3 cup caster sugar
1 tsp olive oil
2/3 cup sultanas - optional
1 cup lukewarm water (I use half cold, half hot).

Bun Glaze
1/4 cup sugar
1/4 cup water

Bun Icing
2 cups icing sugar
2 tbs soft butter
1 tbs milk
1/2 tsp vanilla essence (optional)
A few drops of red food colouring 
1 cup dessicated coconut to decorate


Bun Dough
1. Combine 2 cups flour, yeast, salt and caster sugar in a bowl. 

2. Add water and oil to the dry mixture. Combine until it becomes a slightly sticky dough that comes away from the bowl sides. You might need extra flour. Add bit-by-bit as required. 

3. Knead dough on a floured surface for 5-10 minutes with the lower palms of your hand. After kneading, the dough should be stretchy and soft. (Tip: If dough sticks to your hands while kneading, cover with flour and continue).

4. Add sultanas to the dough and work through until evenly spread.

5. Place the bowl in warm place covered with cling wrap. Leave for about 1 hour or until doubled in size.

6. Once the dough has doubled, put it onto a floured surface. Knock back and knead for a minute or two. 

7. Divide the dough into 8 equal parts.  Roll each part into a sausage shape (about 15cm in length). Place each 'sausage' onto a large tray (greased and lined). Leave about 1-2 cm between each one.

8. Cover with a tea towel. Place in a warm spot and let the dough double in size again. 
(Note: Portions should slightly touch after they've risen).

9. Cook at 190C for 15-20 minutes until bread is golden. 

Bun Glaze
1.Put sugar and water into a saucepan over a moderate heat.

2. Stir until the sugar dissolves. Boil for 1-2 minutes and remove from heat.

3. When the buns are slightly cool, spread glaze over them with a  pastry brush. 

Note: The glaze is optional, but does give the buns a shiny appearance.

Bun Icing
1. Beat butter until soft. Sift icing sugar and stir into the mixture. Beat in milk, vanilla and food colouring. If the icing consistency is too runny, add extra icing sugar to thicken.

2. When buns are cool, ice them using a butter knife. Roll the top of each bun in coconut. 

♥  Makes an 18cm round cake  ♥  serves 4-6  ♥  20 Mins Prep  ♥  30 mins Cooking Time  ♥  

190 grams almond meal
115 grams soft brown sugar
115 grams raw or demerara sugar (I used CSR Logicain sugar - low GI)
1/2 tsp salt 
70 grams butter, unsalted and softened
2 small eggs (or one large egg)
130 grams Greek yogurt, plus extra to serve
1/2 heaped tsp cinnamon, ground
1/2 tsp cardamom, ground
1/2 tsp nutmeg, ground
3-4 tablespoons pistachios, shelled and unsalted

  1. Preheat the oven to 180C. 
  2. Grease and line an 18 cm spring-form tin with baking paper.
  3. Combine almond meal, brown sugar, demarara sugar and salt in a bowl. 
  4. Chop the butter into cubes and add to the almond and sugar mixture. Rub into the mixture with your fingertips until it resembles coarse breadcrumbs. 
  5. Spoon half the mixture into the prepared tin. Press down to evenly cover the base. 
  6. To the remaining mixture, add the eggs, yoghurt and spices. Beat with a stirring spoon until smooth. 
  7. Pour this mixture over the base in the tin. 
  8. Sprinkle the pistachios over the top of the cake.
  9. Bake until golden brown and just set, about 40 minutes.
  10. Cool completely before gently removing the tin. Transfer carefully to a serving plate.
  11. Serve with extra Greek yoghurt and fresh berries.