Finger Buns by Zacchary Bird ★★★★★1 review

"The best kind of bun is a fingered one. These long buns defy convention, and instead read like a sweet hot dog bun. For Kiwi and Aussie kids, the garish pink icing smeared along the top and dipped in coconut is an after-school siren for the sugar rush that'll get you through to dinnertime. The sultanas in the dough are there just so you can say yes when Mum asks if you ate some fruit today." Recipe extracted from pg 116 of Zacchary Bird's cookbook, The Vegan Baker.

Serves 6 | Prep time: 30 min + leavening time | Cooking time: 12 mins


  • 160 ml (5½ fl oz) plant-based milk
  • 7 g (2 tsp) instant dried yeast
  • 250 g (9 oz) bread flour, plus extra for dusting
  • 1 tsp baking powder
  • ½ tsp fine salt
  • 30 g (1 oz) vegan butter, softened
  • 25 g (1 oz) caster (superfine) sugar
  • cooking spray, for greasing
  • 40 g (1½ oz) sultanas (golden raisins)
  • 2 Tbsp desiccated coconut

Finger Bun Icing

  • 120 g (4½ oz) icing (confectioners’) sugar, sifted
  • 2 tsp vegan butter, melted
  • 1 tsp plant-based milk
  • few drops vegan red food colouring

Finger Bun Glaze

  • 1 Tbsp caster (superfine) sugar
  • sprinkle of agar agar powder
  • 1 Tbsp boiling water


  1. Place the milk in a microwave-safe bowl and blast in a microwave, stirring at 15-second increments, until warm. Add the yeast and leave to bloom for a few minutes until frothy.
  2. Add the yeast mixture, flour, baking powder, salt, butter and sugar to the bowl of a stand mixer fitted with the dough hook. Knead on medium speed for 10 minutes to develop the gluten.
  3. Remove the dough from the bowl, oil the bowl with cooking spray, then place the dough back in. Cover with plastic wrap and leave to rise in a warm spot for 1–3 hours, until doubled in size.
  4. Spray an 18 cm × 28 cm (7 in × 11 in) baking tray with cooking spray. Punch down the dough in the bowl and toss in the sultanas. Knead by hand just enough to disperse the sultanas throughout. Divide the dough into six pieces, weighing about 85 g (3 oz) each.
  5. Roll each dough portion on a lightly floured work surface under your palms to make 15 cm (6 in) long fingers that are even in width, and taper only very slightly at the ends. Space the dough fingers evenly apart on the baking tray, so they fill the tray. Cover with a tea towel and leave to rise for another 1 hour in a warm spot, until the fingers are touching each other.
  6. Preheat the oven to 220°C (430°F). Bake the buns for 8–12 minutes, until evenly golden brown, covering with foil if they are browning too quickly. Move to a wire rack to cool. (It’s important that the buns are totally chilled out before approaching with any toppings, or they’ll buck them off.)
  7. Meanwhile, to make the icing, sift the icing sugar into a bowl, then whisk in the remaining ingredients until smooth. Transfer to the freezer to get cold.
  8. To make the glaze, whisk together the sugar and agar agar powder very well, then stir in the boiling water. Brush the glaze over the cooled finger buns, then let the glaze set.
  9. Spoon the icing in an even strip over the tops of the glazed buns. Use your finger to smooth out the icing, then sprinkle the coconut over the top.
  10. Keep the buns in an airtight container in the pantry and give yourself the finger as much as you want for up to 3 days.

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Guest Blogger Zacchary Bird

I’m into indulgent food that looks and tastes like it shouldn’t be vegan, just to prove we can. See all recipes by Zacchary

Leave a Rating or Comment

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  • Izzy ★★★★★
    3 October 2023

    These are so good!

    • VeganEasy
      3 October 2023

      We loved them too when we made them!