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Delicious homemade Australian finger buns topped with icing and sprinkles.

Australian Finger Buns

Soft and fluffy, these Australian finger buns are topped with a classic pink icing and a sprinkle of coconut, perfect for sharing and satisfying cravings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 12 buns
Course: Dessert, Snack
Cuisine: Australian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the buns
  • 2 cups plain flour, plus a little extra for kneading Consider weighing the flour for accuracy.
  • 4 teaspoons instant yeast
  • 1/3 cup caster sugar
  • 1 teaspoon fine salt
  • 3/4 cup warm milk Not hot, aim for warm like bath water.
  • 50 g melted butter, cooled
  • 1 number egg
  • 1 teaspoon vanilla extract
  • 3/4 cup sultanas (classic), or raisins Substitute with mini choc chips if desired.
  • 1 number orange, zest of Optional but adds a great flavor.
For the icing and topping
  • 2 cups icing sugar
  • 1-2 tablespoons milk, plus more as needed Adjust for desired thickness.
  • 1/2 teaspoon vanilla extract
  • a few drops pink food coloring
  • Desiccated coconut to sprinkle

Method
 

Preparation
  1. In a big bowl, stir together the flour, yeast, sugar, and salt.
  2. Pour in the warm milk, melted butter, egg, vanilla, and orange zest if using. Mix until it looks like a shaggy dough.
  3. Tip it onto a lightly floured bench. Knead for about 8 to 10 minutes, until it feels smoother and stretchy.
  4. Flatten the dough a little, scatter over the sultanas, and knead again until they are mixed in.
  5. Put the dough back in the bowl, cover it, and let it rise until roughly doubled, usually 45 to 90 minutes.
  6. Punch the dough down gently, then divide into 10 to 12 pieces. Roll each piece into a log shape.
  7. Cover the tray and let them puff up again for about 30 to 45 minutes.
Baking
  1. Bake at 180 C (350 F) for about 18 to 22 minutes, until golden on top.
  2. Let them cool before icing to prevent the icing from melting.
  3. Mix icing sugar, milk, vanilla, and food coloring until thick but spreadable.
  4. Smear icing over each bun and sprinkle with coconut.

Notes

These buns can be made in advance and freeze well once baked without icing. If storing iced, keep in an airtight container at room temperature for one day, then refrigerate.