Finger bun

A type of sweet bun popular in Australia and New Zealand

A finger bun is a type of sweet bread roll or bun that is popular in Australia and New Zealand. It is typically made from a soft, sweet dough and is often topped with icing and dessicated coconut.

Description

A typical finger bun with pink icing and coconut

The finger bun is characterized by its elongated shape, resembling a finger, which gives it its name. The dough used for finger buns is enriched with sugar, butter, and sometimes milk, giving it a soft and tender crumb. The buns are usually baked until golden brown and then allowed to cool before being topped with icing.

The icing on a finger bun is typically a simple confectioners' sugar glaze, often colored pink, although other colors can be used. The icing is sometimes flavored with vanilla or strawberry essence. After icing, the buns are often sprinkled with dessicated coconut, which adds texture and a subtle coconut flavor.

Variations

While the classic finger bun is topped with pink icing and coconut, there are several variations. Some bakeries offer finger buns with chocolate icing or with added fruit such as sultanas or currants in the dough. Other variations may include a filling of jam or cream.

Cultural Significance

Finger buns are a staple in many Australian and New Zealand bakeries and are often enjoyed as a snack or a treat with tea or coffee. They are also a popular choice for school lunches and fundraising events, where they are sold to raise money for various causes.

Preparation

To make finger buns, the dough is first prepared by mixing flour, sugar, butter, and milk, along with a yeast mixture to allow the dough to rise. Once the dough has risen, it is shaped into elongated rolls and placed on a baking tray. After a second rise, the buns are baked until golden brown.

Once cooled, the buns are iced with a sugar glaze and sprinkled with coconut. The icing is allowed to set before the buns are served.

Related pages

• Bun
• Icing (food)
• Coconut
• Bakery