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October 20th, 2015

Coconut Finger Buns.

Paula-Joye- Coconut-Finger-Buns- donna-hay-recipe

This finger bun recipe is all the reasons I love Donna Hay.

She somehow makes “there’s no way I could cook that” into a doable thing.

Before you know it, you’re baking bread.

Her recipe for this Australian classic is most definitely a process but also really enjoyable.

It’s a methodical kinda ride – almost like a math problem.

So, measure accurately, follow each step to the letter, set timers and then prepare for the overwhelming feeling of achievement that comes from…baking freaking finger buns from scratch.


Spiced Currant & Coconut Finger Buns.


1 1/4 cups (310ml) milk
50g unsalted butter
1/4 cup (55g) caster sugar
2 tsp dried yeast
3 1/4 cups (485g) plain flour
1/2 tsp table salt
1/4 cup (40g) currants
1 tsp ground cinnamon
1 egg – to glaze
2 tbsp milk, extra

Coconut Icing
1 1/2 cups icing sugar
2-3 tbsp milk

1/4 cup desiccated coconut (to sprinkle)



Place half the milk in a small saucepan and bring to a simmer. Remove from heat and add the butter and sugar and stir until the butter has melted. Then add the remaining milk and set aside for 10 minutes. Add the yeast and whisk to combine. Set aside for 5 minutes or until foamy (be patient here – my yeast took ten minutes to be foamy).


Transfer the mixture to the bowl of an electric mixer with a dough hook attached. Add the flour, salt, currants and cinnamon and beat for 8 minutes or until the mixture is smooth. Place the dough in a lightly greased large bowl, cover with a clean tea towel and set aside in a warm place for 40 minutes or until doubled in size.

Punch out the air from the dough, divide into eight equal pieces and roll into 12cm long logs. Place on a 20cm x 30cm slice tin lined with non-stick baking paper. Cover with a tea towel and set aside for a further 20 minutes or until the buns have risen.


Pre-heat oven to 180C/160C fan-forced/350F. Place the egg and milk in a bowl and whisk to combine. Brush the rolls with the egg mixture. Cook for 15 minutes or until golden and cooked through. Set aside to cool completely.


To make the icing, place the icing sugar and milk in a small bowl and whisk to combine.  Spoon over the rolls and sprinkle with coconut to serve.


 This recipe originally appeared in Donna Hay magazine. She is a wizard. Do everything she says.



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  • Josephine Giaouris

    I’m so doing this – I’ve been wanting to use my dough hook for like ever!

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