Recipe Scene: Sweet Finger Buns

These buns are made with a sweet, rich and buttery dough. They can be topped with icing and whatever topping you like – coconut, 100’s and 1,000’s, crushed nuts etc or split in half and filled with jam and cream.



2 teaspoons dried yeast

600 grams (approx.) white bread flour or soft bun flour if you can find it

150 mls milk

100 grams butter

2 eggs




Nuts, 100’s and 1,000’s, coconut





  1. Melt the butter and warm the milk in a saucepan. Allow to cool slightly, then add to the flour, yeast and eggs. Either use a kitchen appliance with a dough hook and knead for several minutes, or knead well by hand. When the dough is smooth and shiny cover and leave in a warm place for an hour or so.
  2. Heat oven to 180 degrees c and line a tray with baking paper. Divide the dough into even amounts, depending on how big you want the buns. 12-16 is usually a good number. Form each piece of dough into a thick sausage and place on the tray so they are not touching.
  3. Brush the tops with milk if you like, but this isn’t necessary – it just makes the tops a bit softer. Bake for about 20 minutes or until golden.
  4. Remove from the oven, allow to cool then decorate however you would like to.


About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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