Finger Buns

Finger bun recipe by Anna Polyviou

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Hard
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people

Recipe by Anna Polyviou

Serves: 8
Prep time: 2.5 - 3 hours
Cooking time: 20 mins
Tools: Whisk, Dough and Folding tool

Ingredients

Dough

  • 200gm plain (all purpose) flour
  • 2gm salt
  • 30gm caster (super fine) sugar
  • 5g fresh yeast 
  • 20gm unsalted butter, room temperature
  • 150ml fresh milk
  • 5ml vegetable oil

Sugar Milk Wash

  • 50ml fresh water
  • 100gm caster (super fine) sugar
  • 50ml fresh milk

Pink Colour Buns

  • 300g icing sugar, sifted
  • 40ml fresh water
  • Pink food colouring to desired amount
  • 20gm 100s & 1000s

White Chocolate Chantilly

  • 150ml whipping cream (35% fat)
  • ½ vanilla bean, split and scrapped
  • 80gm white chocolate  (28% fat)

Lamington Finger Buns

Chocolate Glaze

  • 100g icing sugar, sifted
  • 50gm cocoa powder, sifted
  • 40ml fresh water
  • 50g coconut shredded 

Raspberry Jam

  • 75gm frozen raspberries
  • 60g caster (super fine) sugar
  • 5g lemon juice

Milk Chocolate Chantilly

  • 280ml whipping cream (35% fat)
  • 130gm milk chocolate 

To Assemble

  • ½ punnet of raspberries

Banoffee Finger Buns

Caramel Glaze

  • 60gm unsalted butter
  • 120gm brown sugar
  • 30ml fresh milk
  • 240gm icing sugar

Bananas

  • 2 Medium Bananas, peeled and cut in 1cm pieces on angle
  • 20gm Unsalted Butter
  • 30gm Caster sugar 

Milk Creme

  • 500ml whipping cream (35% fat)
  • 1 Vanilla pod, split and scraped

Caramel Sauce

  • 55g sugar
  • 10g glucose
  • 5g unsalted butter
  • 40ml cream, boiled

Method

Dough

  1. In an electric machine with the dough hook attachment, place flour, salt, sugar and yeast making sure the yeast isn’t next to the salt.           
  2. In a small sauce pan, warm the butter and milk over a low heat until the butter has just melted.
  3. Place the milk mixture into the flour and beat for five minutes until smooth dough comes together.
  4. Use half the oil to grease a medium bowl and then transfer the dough into it. Pour the remaining oil over the dough and cling wrap the top of the bowl. Place into a warm area and allow to prove for about one to two hours or until it has doubled in size.
  5. Turn out the dough and divide into 50g balls.   Knead into 10cm long even logs; spray a baking tray with baking spray and place the buns on with a 5cm space between them.
  6. Cover the buns with cling wrap and place into a warm area. Allow to prove for a further 40 minutes to one hour or until they have doubled in size
  7. Pre-heat the oven to 180°c. Brush with some milk on top, bake in the oven for 15 to 20 minutes or until golden brown.
  8. Remove and brush the sugar milk wash on (see recipe below). Allow to cool down before decorating with icing of your choice.

Sugar Milk Wash

  1. In a small saucepan, bring the water, sugar and milk to the boil over a medium heat. Remove from the heat and allow to cool. When the finger buns come out of the oven brush on.

Pink Colour Buns

  1. In an electric mixer with the whisk attachment, place the icing sugar and water in and whisk until completely combined and smooth on a low speed and then increase to high.
  2.  Reduce the speed to low and add in the pink colour to desired amount.
  3. Dip the tops of the finger buns into the icing and allow the excess icing to dip off.
  4. Place the 100s& 1000s into a container or plate and dip the iced buns into it. Make sure to cover all the icing with the 100s& 1000s.

White Chocolate Chantilly

  1. In a small saucepan, place the cream, vanilla pod and seeds in and bring just to the boil over a medium heat.
  2. Meanwhile, place the white chocolate into a medium bowl. When the cream has just come to the boil, take off the heat and pour over the chocolate and stir together until all the chocolate has melted.
  3. Strain into a container and cover the surface with cling-wrap. Place in the refrigerator overnight.
  4. When ready to assemble the finger buns, place the Chantilly cream into an electric mixer with the whisk attachment and whisk until semi firm peaks. 
  5. Place a size 13 star nozzle into a pipping bag and fill with the white chocolate Chantilly. Cut the finger buns into half-length ways and then pipe the Chantilly cream from one end to the other in a circle motion.

Lamington Finger Buns

Chocolate Glaze

  1. In an electric mixer with the whisk attachment, place the icing sugar, cocoa powder and water in and whisk until completely combined and smooth on a low speed and then increase to high.
  2. Take the bowl off the machine and dip the tops of the finger buns into the icing and allow the excess icing to dip off.
  3. Place the coconut into a container or plate and dip the iced buns into it. Make sure to cover all the icing with the coconut.

Raspberry Jam

  1. In a medium saucepan over low heat, place the raspberries and lemon juice and cook until soft and the juices have come out. Make sure to stir every so often so that the raspberries do not catch.
  2. When the raspberries have cooled down, gradually stir in the sugar and then place onto a low heat and bring to the boil.
  3. When the jam has reached the boil, reduce on a low heat stirring it constantly till thick consistency
  4. Place the jam in a clean air tight container.

Milk Chocolate Chantilly

  1. In a small saucepan, pour in the cream and bring just to the boil over a medium heat
  2. Meanwhile, place the milk chocolate into a medium bowl. When the cream has just come to the boil, take off the heat and pour over the chocolate. Stir together until all the chocolate has melted.
  3. Strain into a container and cover the surface with cling-wrap. Place in the refrigerator overnight.

To Assemble

  1. Cut the finger bun into half-length ways and spread some of the raspberry jam onto the bottom half. Place five whole raspberries along the bottom half with the raspberry jam with ½ cm space between each one.
  2. Whisk the milk Chantilly cream in an electric mixer on a medium- high speed until firm peaks. Place a size 12 plain nozzle in a pipping bag and fill the bag with the milk Chantilly.
  3. Pipe milk chocolate Chantilly cream in between each raspberry.

Banoffee Finger Buns

Caramel Glaze

  1. Place the butter in a small saucepan and place over a medium heat to melt. When the butter has melted stir in the brown sugar and then bring to the boil for two minutes.
  2. Carefully add in the milk and continue mixing until the mixture returns to the boil. Remove from the heat, pour into a metal bowl and allow to cool to room temperature.
  3. When the mixture has cooled, add in the icing sugar bit by bit, making sure to completely mix the sugar after each addition.
  4. Dip the tops of the finger buns into the icing and allow the excess icing to dip off.

Bananas

  1. Place the butter in a small saucepan and place over a medium heat to melt. When the butter has melted stir in the brown sugar and then bring to the boil for two minutes.
  2. Carefully add in the milk and continue mixing until the mixture returns to the boil. Remove from the heat, pour into a metal bowl and allow to cool to room temperature.
  3. When the mixture has cooled, add in the icing sugar bit by bit, making sure to completely mix the sugar after each addition.
  4. Dip the tops of the finger buns into the icing and allow the excess icing to dip off. 

Milk Creme

  1. In an electric mixer, place the cream and vanilla seeds into the bowl with the whisk attachment.
  2. Turn the speed of the electric mixer to medium and whisk the cream until firm peaks. When ready place the vanilla Chantilly cream into a container and reserve until needed.

Caramel Sauce

  1. Place the cream into a small saucepan and bring to the boil over a medium heat.
  2. Meanwhile, place a medium saucepan onto a medium heat and allow the pan to heat up. Add ¼ of the sugar and allow to caramelise.
  3. When golden brown, add another ¼ of the sugar and repeat until all the sugar is added. 
  4. When all the sugar is added allow to come to a golden brown, and then add in the glucose and then butter. Stir until completely combined.
  5. Slowly add in the heated cream bit by bit, making sure to stir. Allow the caramel to come to the boil and then take off the heat. Allow the caramel to cool.

To Assemble

  1. Cut the finger buns into half-length ways. Place a size 12 plain nozzle into a piping bag and fill the bag with the vanilla cream.
  2. Pipe the cream into the middle of the finger bun from one end to the other. Place three pieces of the caramelised bananas on top of the cream.
  3. Drizzle some of the caramel sauce on top of the caramel glaze.

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