Corner Café

August 16, 2009

Finger Buns

Filed under: Breads & Quick Breads — SeaDragon @ 12:00 am
Tags: , , ,

Makes 12 to 16 finger buns (depending on size)

1 quantity Japanese-Style Sweet Bun Dough
1/2 to 1 cup sultanas or raisins (optional)
1 egg, lightly beaten for eggwash (optional)

150g pure icing sugar, sifted
40g butter, softened
2 drops rose-pink or red food colouring (optional)
1 to 1 1/2 tablespoons water, adjust as necessary

chocolate rice
desiccated coconut
1. Prepare the Japanese-Style Sweet Bun Dough as directed up to step 2. If you are using sultanas, add together with the instant dry yeast to the flour mixture in step 1, then proceed as directed.
2. Punch down, knead briefly and form into a ball shape. Then divide into 12 larger or 16 smaller portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into thirds (for 12 large buns) or quarters (for 16 mini buns) each. Form each into balls and let rest for 10 minutes.
3. Shape each portion into an oblong shape. Arrange the shaped dough pieces on greased or lined baking sheets, spacing them apart.
4. Let rise, lightly covered, until double in size. When ready, eggwash the top of each risen dough pieces if desired (it is really not necessary as icing will cover the top anyway, but eggwashing will produce a shiny surface on each bun).


5. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown. Let cool on wire rack.


6. Once the buns are cold, spread icing on top of each bun. Sprinkle with desired topping.

Mix icing sugar and softened butter. Add colouring if using. Add water, 1 teaspoon at a time, and mix to a spreading consistency.


Taste: Soft, fluffy and light buns top with sweet icing
Consume: Best within 2 to 3 days
Storage: May be store in airtight containers at room temperature; but best kept in the refrigerator in hot weather
Recipe Reference(s):


  1. The icing makes a world of difference! They suddenly transform from “regular” buns to fancy, upmarket ones!

    Comment by The Little Teochew — August 16, 2009 @ 10:16 am | Reply

    • They do look more upmarket than plain old buns, don’t they? 🙂

      Comment by SeaDragon — August 16, 2009 @ 5:02 pm | Reply

  2. Hi, I tried yr jap soft bun recipe. Nice inside. But is it because of butter that makes the bread having a cream-like color?
    I had been trying hard to find for a recipe that after baking, the inside of the bread is as white as paper.
    Can you advice pls?

    Comment by column01 — August 26, 2009 @ 1:23 pm | Reply

    • Yes, butter is one of the ingredients that makes it cream-coloured. Milk powder is another, and egg yolk used as well. If you want pure white bread, I assume you have to omit all these ingredients, or substitute with other ingredients, can’t advice since I have never done it before.

      Comment by SeaDragon — October 4, 2009 @ 9:44 am | Reply

      • I can verify that you can make Yutane (Tangzhong) bread without eggs or butter. I’m on a zero-fat diet (for health reasons), so I’ve been baking like a madman lately, and I found that just adding SeaDragon’s water-roux to my bread, it turns what used to be almost a bagel- or ciabatta-like bread into fluffy white pillows of bread. Although, if you want that creamy colour, you’ll have to either use eggs and/or butter (or possibly an egg substitute).

        Hope that helps!

        Comment by Ryan — June 13, 2010 @ 8:05 am | Reply

  3. Hi…have you tried making the dough in a breadmachine? I am thinking of using my breadmachine for kneading but was wondering whether there is any significant difference between hand kneading and the breadmachine kneading.

    Comment by homebaker — August 29, 2009 @ 12:11 am | Reply

    • I don’t have breadmachine, should be no problems though if you use the breadmachine to knead.

      Comment by SeaDragon — October 4, 2009 @ 9:53 am | Reply

      • Thanks for yr response.

        Comment by homebaker — October 5, 2009 @ 5:53 pm | Reply

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