Description
These soft finger buns are topped with a glossy pink glaze, fluffy whipped cream (optional!), and a festive dusting of shredded coconut and rainbow sprinkles. Inspired by classic Australian finger buns, they’re a playful treat with a delicate texture and vibrant finish!
Ingredients
Units
Scale
Finger Buns
- 1 cup warm milk (110°F / 45°C)
- 2 tsp active dry yeast
- 1/4 cup granulated sugar
- 3 cups all-purpose flour
- 1 egg
- 1/4 cup unsalted butter, softened
- 1/2 tsp salt
Pink Glaze
- 1 1/2 cups powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- 1–2 drops pink food coloring
Topping
- 1 cup sweetened shredded coconut
- 1/4 cup rainbow sprinkles
- Optional: sweetened whipped cream or marshmallow fluff
Instructions
- Make the Finger Buns – In a bowl, mix warm milk, sugar, and yeast. Let sit 10 minutes until foamy. Add egg, butter, and salt. Gradually stir in flour until dough forms. Knead for 6–8 minutes until smooth and elastic. Cover and let rise 1 hour until doubled in size. Shape into oblong buns (like éclairs) and place on a baking sheet. Cover and proof 30 more minutes. Bake at 350°F (175°C) for 15–18 minutes until golden. Let cool.
- Prepare Pink Glaze – Mix powdered sugar, milk, vanilla, and food coloring until smooth and pourable.
- Decorate – If using whipped cream, slice each éclair open and pipe in cream before topping. Dip cooled buns in pink glaze. Immediately sprinkle with shredded coconut and rainbow sprinkles. Let set for 10–15 minutes before serving.
Notes
- Swap coconut with crushed freeze-dried strawberries for fruity flair.
- Want pastel variety? Use blue or yellow coloring for the glaze.
- Best enjoyed the day of, but can be stored in an airtight container for 1 day.
Nutrition
- Serving Size: 1 éclair
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg