Iced fingers – A childhood classic

I have made a lot of cakes recently so thought it was time to try my hand at bread again – the last time I used yeast, when I made Hot cross buns, it was a great success so I had high hopes.

A little while ago a pinned a sticky iced bun recipe because they were my absolute favourite as a kid. I remember when we went shopping, mum would buy a pack of iced fingers in M&S for me and my brothers as a treat on the way home. I haven’t had one in years and thought I would give it ago making some of my own.

It’s a great recipe from Delicious and they taste just like the real thing – if not better because you can add as much icing as you want! It does take a few hours as you have to let the dough prove twice but this time I did a bit of cleaning and sunbathing in between proves so it didn’t take up my whole day like the hot cross buns.

Top tip from me and something I learnt from making hot cross buns – the oven is a fantastic place to prove your dough. Put the dough into a switched off over that has been heated to no more than 50°C. It will still be warm but not too hot that it kills the yeast.  I covered the bowl with a lightly oiled piece of cling film and then a clean tea towel. This method gets a fantastic rise, my dough looked like it was trying to escape from the oven!

I think these iced fingers would be a great treat for a sunny picnic, birthday party or just to have with a cuppa whilst watching TV.


Iced fingers

250g strong white flour, plus extra for dusting
250g plain flour
7g dried yeast
2 tsp fine salt
50g butter, softened
2 tbsp caster sugar
100ml semi-skimmed milk, warmed
1 medium free-range egg
200ml tepid water

For the icing

300g icing sugar, sifted
3-4 tbsp water


Sift the flours into a mixing bowl with the yeast and salt. Make a well in the centre, then add the butter, sugar, milk and egg. Gradually bring the ingredients together using a wooden spoon, adding the tepid water a little at a time until you have a soft, quite wet dough.

I got to use my dough hook on my K Mix for the first time!! Scoop the dough into your mixer and knead with a dough hook on a medium – low speed for 8 – 10 minutes. If you don’t have a stand mixer, then you can knead by hand for 10 – 12 minutes on a lightly floured work surface.  Transfer to a plastic bowl, covered with a piece of lightly oiled cling film and a tea towel. Leave to prove in a warm, switched off oven for an hour or until the dough has doubled in size.

Once the dough has doubled in size, transfer onto a lightly floured work surface and knead for a few minutes to ‘knock back’ the dough. Divide into 12 even pieces, then shape into finger buns. Arrange on a baking tray in two rows of 6 so the buns are almost touching.

Cover the buns with the cling film from before, a tea towel and place in the warm, switched off oven again for 45 minutes to double in size. Make sure you don’t put the cling film to tight as my buns rose so much that they were trying to escape form the cling film and this made them slightly misshapen.

Remove from the oven once doubled in size and heat the oven to 180 degrees C. Bake in the oven for 10-15 minutes until risen and golden, then transfer to a wire rack to cool.

Meanwhile, mix the icing sugar and water together to form a thick but runny icing. Using a metal spoon, thickly drizzle the icing over each bun. I think my icing was a little too runny as it sort of slid of the buns and I had to reapply it- as you can see they ended up looking pretty messy but very very yummy.


14 Comment

  1. Ooh these look fantastic Chonnie – great tear on the side of the bread finger. They really take me back to my childhood, we would often have one as a treat from a local bakery. I really fancy one now!
    Angela x

    1. Thank you so much Angela. I love recipes that bring back memories. You should definitely give them a go, it does take a few hours with the double prove but its worth it, they are yummy. Thanks for taking the time to comment. Chonnie x

  2. What wonderful childhood memories this recipe brings back! Your iced buns look wonderfully light and airy. Thanks so much for joining in with #BakeoftheWeek

    1. They are a classic aren’t they. I am going to try and bring them back, one finger at a time (hehe) Thanks for having me. Chonnie

  3. […] chocolate banana bundt cake by Allotment 2 Kitchen Classic Iced Buns by Baked to […]

  4. I used to eat these quite often as a child in the midlands but got out of the habit living in London! I’ve never made my own but but I bet my family would love them. Thanks for joining in with #BAKEoftheWEEK !

    1. Oh you should try, its a super easy recipe and they taste so much better than the real thing – I kept topping mine up with extra icing as well …yummy. Thanks for having me. Chonnie

  5. Iced buns were my childhood favourite too and when I was at Uni I used to buy them from Gregg’s as a treat when I was out shopping. I’ve never tried making my own but I really should as it’s about time I introduced my boys to them too.

    1. Hi Charlotte. Yes you definitely should, I am sure they would love to make them with you and then you could make the icing all different colours which I think would be super fun for kids ( I may even do it myself next time). Thanks for having me as part of your food linkup. Chonnie x

  6. I loved Iced Buns as a kid, although I used to get told off for licking all the icing off and not eating the bun! These would be perfect for a summer picnic 🙂 #foodyearlinkup

    1. Oh yeah, best bit! Mine didn’t last long enough to to make it out the house though…. thanks for your comment. Chonnie x #FoodYearLinkUp

  7. Holly says: Reply

    Hello! Love your blog and all of the recipes you post have me reaching for my wooden spoon! I am thinking about investing in a stand mixer as I have been given some vouchers recently and have always wanted to get one. Was just wondering how you chose your mixer and why you went for that one rather than a kitchenaid? And if you think a stand mixer is worth the money?
    Thank you so much,
    Holly

    1. Hi Holly. That’s so great to hear, thank you so much, hugely appreciate you taking the time to comment and contact me 🙂 I was the same as you, I had always wanted one and one day after a few hard weeks at work I thought I would treat myself. My mum had a K Mix and she really liked hers so that’s one of the reasons but mainly the price. Kitchen Aids tend to be more expensive and I managed to get my K Mix on offer in John Lewis. I absolutely love it!! One thing I would say is you need to make large mixes, its not that good for smaller batches as the beaters don’t touch the bottom of the bowl and they tend to skim over the ingredients so anything small I still use a hand mixer. Another thing to note, on the same lime …. you need to stop the mixer and just scrap down the sides and bottom in the middle of a mix as it doesn’t reach the bottom and I find that the ingredients at the very bottom aren’t always thoroughly mixed. I have spoken to others and this is the same for Kitchen Aid as well. Other than that they are amazing and look sooooooooo nice in the kitchen as well haha. Let me know if you buy one, I would love a bright yellow one but so £££ so went white 🙂

      1. Holly says: Reply

        Thank you for your advice, very helpful. Yes they are so pricey, which is why I’ve been umming and ahhing about it for so long. I will let you know if I get one! A yellow one would be lovely…
        Have a super weekend 🙂 X

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