Baking, Desserts

Iced Fingers

Cooking method:

  • Prep Time: 15 mins
  • Prove Time 2h 30 mins
  • Total Cook Time 40 mins
  • Total time: 3h 25 mins
  • Skill Easy
  • Serves 12 people

Iced Fingers

TIP: The icing sugar can be coloured if preferred.


Tip: Allergy Advice

This dish contains the following allergens: Dairy, Milk, Eggs

Recipe tags


  • 150ml milk
  • 50g unsalted butter, plus extra for greasing
  • 500g strong white flour, plus extra to dust
  • 7g sachet fast-action dried yeast
  • 50g caster sugar
  • 1 teaspoon sea salt
  • 1 large egg
  • 150ml water
  • 200g icing sugar
  • 3-4 tablespoons water

Cooking mode

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  • Step 1

    In a small saucepan, add milk and butter. Cook over a low to medium heat, stirring frequently, until melted. Remove from heat and set aside to cool.

  • Step 2

    In a large bowl, add flour, yeast, caster sugar and salt. Make a well in the centre and add the egg.

  • Step 3

    Attach the hand mixer attachment to the power base then assemble the dough hooks. Select power to begin mixing on speed 1 and slowly increase to speed. Gradually add the warm milk mixture, then the water, kneading until everything comes together and is smooth and elastic, about 2 to 3 minutes.

  • Step 4

    Leave dough in mixing bowl and cover with a clean tea towel. Leave in a warm place for 90 minutes to rest, until dough has doubled in size.

  • Step 5

    Knock back dough and turn out onto a floured surface. Divide into 12 pieces and roll into 12 sausage shapes., about 12cm long.

  • Step 6

    Place buns onto baking tray, spaced 2cm apart. Leave to prove, covered with a clean tea towel in a warm place for about 1 hour, or until doubled in size.

  • Step 7

    Meanwhile, preheat oven to 210°C/Fan 190°C and grease a baking tray.

  • Step 8

    Place the buns in the centre of the oven and bake for 10-15 minutes.

  • Step 9

    Cooking is complete when the buns are golden brown . Allow the buns to cool on a wire rack.

  • Step 10

    Meanwhile, in a medium bowl, mix the icing sugar and water together to form a thick but runny icing. Using a spoon, spread the icing in a thick layer over each bun. Leave to set before serving.