Iced Fingers

Iced Fingers served on a cooling rack with different coloured icings on top
  • 8 servings
  • 1 hour 20 minutes to prepare
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  • To make the fingers
  • 320ml milk
  • 500g Wrights bread mix
  • 50g caster sugar
  • 100g mixed dried fruit
  • To decorate
  • 200g icing sugar
  • 2tbsp boiling water
  • Food colouring (optional)


These iced fingers (or buns!) are super simple to make using a bought bread mix, and you can have a little fun making colourful icing for the top.


  1. Place the milk into a small saucepan and gently warm, set to one side.
  2. Place the bread mix, caster sugar and dried fruit into the bowl of a stand mixer fitted with a dough hook. Set the mixer on a low speed and slowly add the milk. Mix for 5 minutes. Alternatively mix by hand and then knead for 8 minutes.
  3. Shape the dough into a ball, place into a clean bowl, cover with cling film and allow to prove (rise) for 30 minutes.
  4. Pre-heat the oven to 200°C (fan)/425°F/gas mark 7.
  5. Once the dough has proved, divide into 12 evenly sided pieces. Shape each piece into a sausage shape approximately 15cm long and place on a baking tray lined with baking paper. Cover with cling film and allow to prove (rise) for 15 minutes.
  6. Bake in a pre-heated oven for 15-20 minutes or until light golden brown.
  7. Remove and place the buns onto a cooling rack to cool completely.
  8. To decorate, place the icing sugar and 2 tablespoons of boiling water into a bowl and mix well. Divide the icing onto separate bowls and colour each bowl of icing with a few drops of food coloring as desired.
  9. Spoon a teaspoon of icing onto each bun and spread using the back of a spoon. Allow the icing to set and enjoy!

Chefs Tip

This recipe can be adapted to make easy Chelsea Buns, shape into rounds instead of sausages shapes and top with a glace cherry when decorating.