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. 



05/15/2016 12:55pm

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10/14/2016 8:08pm

This looks really delicious! I would love to try this one! I have never tasted fingerbuns before and I think I would really add this in my bucket list. By the way, thank you for sharing this. We are now able to do it ourselves. I will definitely share this as well with my friends. They would really love this for sure!

02/07/2017 4:39pm

I've never tasted fingerbuns before, but I would love to try this one. This looks really delicious. This recipe is a great recipe for relaxing time or a snack during your time with family and friends. I would love to share this recipe with my friends. So easy to follow your instruction. I hope I can also make a delicious fingerbuns like this. I am glad that I found your amazing blog. Thank you for sharing this with us. Keep posting!

05/20/2016 2:55am

This looks like it requires a lot of effort but the creamy icing topped with grated coconut makes me convinced that it's worth all the effort. This is a great recipe for tea parties or a snack during quality time with your friends. Like what they say, good food with good people makes everything perfect. Can I use ordinary grape raisins instead of sultana? Sultanas are quite difficult to find in our area. I'm also thinking if I can experiment on the icing by drizzling it with melted dark chocolate to complement the sweetness. Anyways, This is definitely a must try!

05/23/2016 4:50am

Many thanks for publishing this details. I simply wish to let you know that I merely look into your website as well as I discover it really appealing as well as interesting.


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It's my weakness too! I love fingerbuns so much! Good recipe.


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