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The Best Small Iced Finger Buns

Looking for the perfect treat for a small gathering or a sweet snack? Look no further than these delicious iced finger buns! With their fluffy texture and sweet icing, they’re sure to be a hit with everyone.

iced finger buns jamie oliver recipe uk

Small iced buns

Small iced finger buns are a delightful treat that can be enjoyed anytime. Whether you’re having tea or coffee, these small buns make for the perfect accompaniment. They are light and fluffy on the inside with a slightly crunchy outer layer and topped off with sweet icing. Not too sweet, but just enough to give them an extra special touch.

Ingredients

Each bun is made with quality ingredients that ensure they stay fresh and delicious for longer. The sweet icing, soft dough, and crunchy exterior all work together to create the perfect bite-sized treat. You won’t find any artificial flavours here either, as only natural ingredients are used in each recipe.

For 12 servings, you will need the following:

  • 500 g Strong White Flour
  • 275 ml Milk
  • 7 g Dried Yeast
  • 230 g Icing Sugar
  • 1 Egg
  • 1 tbsp Vanilla Extract (or vanilla bean paste)
  • 50 g Blueberries (or strawberries, ½ lemon or orange)
  • 1½ tbsp Olive Oil

Variations

Enjoy them plain, or add your own toppings like sprinkles, chopped nuts, or mini-chocolate chips. Or cut them in half and add some fresh cream and raspberry jam!

iced buns dough fingers on a tray

How to make one tray of iced buns

  • Add the flour, yeast, pinch of salt and 30g of the icing sugar to a mixing bowl. Mix and make a well in the middle. Add most of the egg to the well, leaving some for egg washing.
  • Now add the olive oil, milk and vanilla extract in the middle and mix with a fork. Now bind everything together using a mixer or by hand to form a dough. Keep kneading for 10 minutes until smooth and elastic. Lightly oil the bowl and leave to rise for an hour or until doubled its size.
  • Knock out the air and divide into 12 pieces. Roll back and forth each dough piece until you have a finger-shaped dough. Place onto an oiled tray about 25cm x 30 cm in size. Cover and leave to double its size for about 30 minutes in a warm place.
  • Preheat the oven to 180℃fan/200℃. Brush the bun tops with eggwash and bake in the oven for 20 minutes. Leave to cool on the tray.
  • Mash the blueberries and add the juice to half of the icing sugar. In another bowl, add some lemon juice and the rest of the icing sugar. Mix each bowl until smooth, and spoon the mixture on top of the buns.
12 iced buns on a tray

Storage

Iced buns should always be stored at room temperature in an airtight container or bag. Make sure to keep them away from direct heat and sunlight if possible, as this can impact their taste and texture. You can also store them in the refrigerator, but they will last longer if kept at room temperature. For best results, consume within two days of making for maximum freshness.

12 iced buns on a tray

The Best Small Iced Finger Buns

Rachel
Light soft finger buns topped with a fruit drizzlee icing.
No ratings yet – be the first to rate this recipe
Prep Time 15 minutes
Cook Time 30 minutes
Proving Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Breakfast, Pudding, Snack
Cuisine British
Servings 12
Calories 269 kcal

Equipment

Ingredients
  

  • 500 g Strong White Flour
  • 275 ml Milk
  • 7 g Dried Yeast
  • 230 g Icing Sugar
  • 1 Egg
  • 1 tbsp Vanilla Extract (or vanilla bean paste)
  • 50 g Blueberries (or strawberries, ½ lemon or orange)
  • tbsp Olive Oil

Instructions
 

  • Add the flour, yeast, pinch of salt and 30g of the icing sugar to a mixing bowl. Mix and make a well in the middle. Add most of the egg to the well, leaving some for egg washing.
  • Now add the olive oil, milk and vanilla extract in the middle and mix with a fork. Now bind everything together using a mixer or by hand to form a dough. Keep kneading for 10 minutes until smooth and elastic. Lightly oil the bowl and leave to rise for an hour or until doubled its size.
  • Knock out the air and divide into 12 pieces. Roll back and forth each dough piece until you have a finger-shaped dough. Place onto an oiled tray 25cm x 30 cm. Cover and leave to double its size for about 30 minutes in a warm place.
  • Preheat the oven to 180℃fan/200℃. Brush the bun tops with eggwash and bake in the oven for 20 minutes. Leave to cool on the tray.
  • Mash the blueberries and add the juice to half of the icing sugar. In another bowl, add some lemon juice and the rest of the icing sugar. Mix each bowl until smooth and spoon the mixture on top of the buns.
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Nutrition

Calories: 269kcalCarbohydrates: 53gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 16mgSodium: 16mgPotassium: 96mgFiber: 1gSugar: 21gVitamin A: 60IUVitamin C: 0.4mgCalcium: 38mgIron: 2mg
Keyword bluberry icing
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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