Classic Finger Bun
Classic Finger Buns (Bakers Delight-Inspired)
Makes 6 soft, fluffy buns
These nostalgic buns are soft, slightly sweet, and perfect with a thick layer of icing and sprinkles. Just like the ones from the bakery—only better, because you made them yourself.
Ingredients
For the Dough
1 cup (240ml) whole milk, warmed to 43°C (110°F)
2¼ tsp active dry yeast (1 standard packet)
2 tbsp granulated sugar
1 large egg, at room temperature
¼ cup (56g) unsalted butter, softened
1 tsp salt
3 cups (390g) all-purpose or bread flour (or bread flour), spooned & leveled
Extra milk for brushing
For the Icing
1 cup (120g) icing sugar
1 tbsp unsalted butter, softened
1½–2 tbsp milk (adjust for consistency)
¼ tsp vanilla extract (optional)
Natural sprinkles or shredded coconut, for topping
Method
Step 1: Activate the yeast
In a large mixing bowl, combine the warm milk (not hot, just warm to the touch), sugar, and yeast. Stir gently and let it sit for 5–10 minutes, until the mixture is foamy. This tells you the yeast is alive and active.
Step 2: Make the dough
Add the egg, softened butter, and salt to the yeast mixture. Mix until combined.
Gradually add in the flour, about ½ cup at a time, mixing with a wooden spoon or dough hook until a soft dough forms. It should be slightly sticky but pull away from the sides of the bowl.
Step 3: Knead
By hand: Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
With a mixer: Use the dough hook and knead for about 5–6 minutes, until the dough is soft and stretchy.
The dough should be tacky but not overly sticky. If it’s too wet, add an extra tablespoon of flour at a time.
Step 4: First rise
Place the dough in a lightly greased bowl. Cover with a clean tea towel or plastic wrap and let rise in a warm place for 1 to 1½ hours, or until doubled in size.
Tip: If your kitchen is cold, you can place the bowl in a turned-off oven with the light on, or near a sunny window.
Shaping the Finger Buns
Once risen, punch down the dough gently to release air.
Divide it into 6 equal portions (weighing around 130–140g each for even buns).
Take one piece of dough, flatten it slightly into a rectangle.
Fold each long side inward toward the centre (like a letter), then roll it up tightly from the short end to form a log.
Gently pinch the seam closed and roll lightly to elongate into a classic finger bun shape—about 10–12cm long.
Place shaped buns on a baking tray lined with baking paper, leaving space between each one to rise.
Step 5: Second rise
Cover loosely with a tea towel and let rise again for 30–45 minutes, or until puffy.
Step 6: Bake
Preheat your oven to 180°C (350°F).
Brush each bun lightly with milk to help them bake to a lovely golden colour.
Bake for 18–22 minutes, or until the tops are golden and they sound hollow when tapped on the bottom. Let them cool completely on a wire rack before icing.
Icing + Toppings
In a small bowl, whisk together:
1 cup icing sugar
1 tbsp softened butter
1½–2 tbsp milk, adjusting to get a thick but spreadable consistency
Optional: ¼ tsp vanilla extract
Spread generously over each cooled bun using a spoon or small spatula.
Top with natural sprinkles, coloured sugar, or shredded coconut for that classic look.
Tips & Notes
No stand mixer? No worries. This dough is soft and forgiving—you can easily knead it by hand.
Butter should be soft, not melted. This helps it incorporate smoothly into the dough.
Make ahead: You can shape the buns, cover them, and place them in the fridge overnight. Let them come to room temp and rise before baking the next day.
Storage: Store un-iced buns in an airtight container at room temp for up to 3 days. Ice just before serving for freshest results.