There is something about a strawberry iced finger bun that feels instantly nostalgic. Soft, sweet, and just a little bit messy, it is the kind of treat that takes you straight back to being a kid, whether it was tucked into a lunchbox or picked up as an after school reward.
This version by Helen Goh from her cookbook Baking and the Meaning of Life leans into that idea, keeping everything you love about a classic finger bun but making it from scratch using a soft, Asian style milk bread dough. The result is richer, fresher, and far more satisfying, with a light sweetness that comes from egg, milk powder, and butter rather than anything artificial. Finished with a simple strawberry icing, it delivers that same familiar flavour, just done properly.
Helen Goh’s Strawberry Iced Buns
I sometimes buy finger buns from the supermarket, ostensibly for the kids, but the truth is I love them as much as they do. For the minute or two it takes to eat them, I’m a child again. But while it’s joyous sinking your teeth into those pillowy soft buns on day one, there’s something slightly disturbing when they remain eversoft on days three or four. What is even in them? So I thought I’d have a go at making my own. I use an Asian-style milk bread that’s soft and slightly sweetened, its rich flavour coming from egg, milk powder and a little butter. The strip of strawberry icing at the end gives it just the right amount of sweetness. So easy to eat!
Ingredients (Makes 12)
Milk bread 150 ml full-cream milk 2 teaspoons active dried yeast 30 g caster sugar 375 g plain flour 75 ml water, boiling hot 15 g milk powder ¾ teaspoon fine sea salt 1 egg 50 g unsalted butter, cut into 1 cm pieces, then left to soften vegetable oil, for greasing
Icing 60 g strawberries, hulled and roughly chopped 300 g icing sugar ½ teaspoon vanilla bean paste 20 g liquid glucose (optional)
Images and text from Baking and the Meaning Life by Helen Goh. Murdoch Books
Method
To make the bread, put the milk in a small saucepan over medium heat. Bring to a simmer, then remove from the heat. Set aside to cool to 38˚C – cool enough to touch – then whisk in the yeast and 2 teaspoons of the sugar. Let it stand to allow the yeast to activate and froth, about 5 minutes.
Meanwhile, place 75 g of the flour in a small heatproof bowl. Pour the boiling water over and mix with a spoon to form a stiff, shaggy paste. Cover the bowl and set aside to cool.
Put the remaining 300 g of flour, the milk powder, salt and remaining 20 g of sugar in the bowl of an electric mixer and stir with a whisk to combine. Add the flour and water paste, the yeast/milk mixture and the egg and mix with the dough hook on a low speed for about 2 minutes, until a scraggly dough forms.
Add the butter, a little at a time, until incorporated. Increase the speed to medium and knead for about 3 minutes, until smooth. Scrape the dough out onto a clean work surface and knead gently for a couple of minutes, then shape into a ball and place in a lightly greased bowl. Cover with a damp tea towel and set aside in a warm place until doubled in size, around 1–2 hours, depending on the temperature of the room.
Meanwhile, prepare a baking tin (approximately 35 × 25 cm inches measured across the base) by lining it with baking paper.
When the dough has doubled in size, knock it down with your fist and turn it out onto a clean work surface. Cut it into 12 equal pieces, roughly 60 g each. Taking one piece at a time, press the dough into a rough square approximately 10 cm. Starting from the side closest to you, roll up into a small log, pinching and smoothing the ends and seam to seal, creating a little sausage. Repeat with the remaining pieces of dough, and place them 2 cm apart on the lined baking tray.
Cover the tray loosely with plastic wrap and leave in a warm place for 45–60 minutes, until doubled in size.
When the buns are well risen, preheat the oven to 170˚C fan-forced.
Bake for about 18 minutes or until golden brown. Transfer to a wire rack to cool.
To make the icing, place all the ingredients in a food processor and blitz together until smooth. Drizzle over the tops of the cooled buns, and allow the icing to set before eating.
FAQs
What are strawberry iced finger buns?
Strawberry iced finger buns are soft, slightly sweet bread rolls topped with a strip of strawberry icing. They are a nostalgic bakery favourite, known for their fluffy texture and simple, sweet finish.
What makes milk bread different from regular bread?
Milk bread uses a technique that creates a softer, more tender crumb. Ingredients like milk, butter, and egg give it a richer flavour and a pillowy texture that stays fresh longer than standard bread.
Why do my buns need two rises?
The first rise develops flavour and structure in the dough, while the second rise helps create that light, airy texture. Skipping either step will result in denser buns.
How do I know when the dough has doubled in size?
The dough should look visibly larger and feel airy when gently pressed. A simple test is to press your finger lightly into it, if the indentation slowly springs back, it is ready.
Can I make these without an electric mixer?
Yes, you can knead the dough by hand. It will take a bit longer, around 10 to 15 minutes, but you are looking for a smooth, elastic texture before letting it rise.
Why is my dough sticky?
Milk bread dough is naturally softer and slightly sticky compared to regular dough. Avoid adding too much extra flour, as this can make the buns dense. Lightly oiling your hands can help when handling it.
Can I use frozen strawberries for the icing?
Yes, frozen strawberries will work. Just thaw them first and drain any excess liquid before blending to avoid making the icing too thin.
How should I store strawberry iced finger buns?
Store them in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge and warm slightly before eating for the best texture.
Can I freeze these buns?
Yes, freeze the buns without icing in an airtight container for up to one month. Defrost at room temperature, then add fresh icing before serving.
How do I get the icing to set properly?
Make sure the buns are completely cool before icing. If the icing is too runny, add a little more icing sugar. If too thick, add a small splash of water or lemon juice.
Images and text from Baking and the Meaning Life by Helen Goh. Murdoch Books
There is something about a strawberry iced finger bun that feels instantly nostalgic. Soft, sweet, and just a little bit messy, it is the kind of treat that takes you straight back to being a kid, whether it was tucked into a lunchbox or picked up as an after school reward.
This version by Helen Goh from her cookbook Baking and the Meaning of Life leans into that idea, keeping everything you love about a classic finger bun but making it from scratch using a soft, Asian style milk bread dough. The result is richer, fresher, and far more satisfying, with a light sweetness that comes from egg, milk powder, and butter rather than anything artificial. Finished with a simple strawberry icing, it delivers that same familiar flavour, just done properly.
Helen Goh’s Strawberry Iced Buns
I sometimes buy finger buns from the supermarket, ostensibly for the kids, but the truth is I love them as much as they do. For the minute or two it takes to eat them, I’m a child again. But while it’s joyous sinking your teeth into those pillowy soft buns on day one, there’s something slightly disturbing when they remain eversoft on days three or four. What is even in them? So I thought I’d have a go at making my own. I use an Asian-style milk bread that’s soft and slightly sweetened, its rich flavour coming from egg, milk powder and a little butter. The strip of strawberry icing at the end gives it just the right amount of sweetness. So easy to eat!
Ingredients (Makes 12)
Milk bread
150 ml full-cream milk
2 teaspoons active dried yeast
30 g caster sugar
375 g plain flour
75 ml water, boiling hot
15 g milk powder
¾ teaspoon fine sea salt
1 egg
50 g unsalted butter, cut into 1 cm pieces, then
left to soften
vegetable oil, for greasing
Icing
60 g strawberries, hulled and roughly chopped
300 g icing sugar
½ teaspoon vanilla bean paste
20 g liquid glucose (optional)
Method
FAQs
What are strawberry iced finger buns?
Strawberry iced finger buns are soft, slightly sweet bread rolls topped with a strip of strawberry icing. They are a nostalgic bakery favourite, known for their fluffy texture and simple, sweet finish.
What makes milk bread different from regular bread?
Milk bread uses a technique that creates a softer, more tender crumb. Ingredients like milk, butter, and egg give it a richer flavour and a pillowy texture that stays fresh longer than standard bread.
Why do my buns need two rises?
The first rise develops flavour and structure in the dough, while the second rise helps create that light, airy texture. Skipping either step will result in denser buns.
How do I know when the dough has doubled in size?
The dough should look visibly larger and feel airy when gently pressed. A simple test is to press your finger lightly into it, if the indentation slowly springs back, it is ready.
Can I make these without an electric mixer?
Yes, you can knead the dough by hand. It will take a bit longer, around 10 to 15 minutes, but you are looking for a smooth, elastic texture before letting it rise.
Why is my dough sticky?
Milk bread dough is naturally softer and slightly sticky compared to regular dough. Avoid adding too much extra flour, as this can make the buns dense. Lightly oiling your hands can help when handling it.
Can I use frozen strawberries for the icing?
Yes, frozen strawberries will work. Just thaw them first and drain any excess liquid before blending to avoid making the icing too thin.
How should I store strawberry iced finger buns?
Store them in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge and warm slightly before eating for the best texture.
Can I freeze these buns?
Yes, freeze the buns without icing in an airtight container for up to one month. Defrost at room temperature, then add fresh icing before serving.
How do I get the icing to set properly?
Make sure the buns are completely cool before icing. If the icing is too runny, add a little more icing sugar. If too thick, add a small splash of water or lemon juice.
For more Strawberry recipes click here.
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