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Finger bun inspired Japanese salt bread topped with white icing and pink sprinkles

Finger Bun Inspired Japanese Salt Bread

This finger bun inspired Japanese salt bread recipe combines the soft, fluffy texture of Japanese shio pan with the nostalgic topping of an Australian finger bun
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 2 hours
Course: Snack
Cuisine: Australian, Japanese
Ingredients Method

Ingredients
  

For the Japanese Salt Bread Dough
  • 520 g bread flour
  • 240 g ice-cold water
  • 30 g sugar
  • 10 g salt
  • 40 g non-fat (skim) milk powder
  • 40 g cold unsalted butter
  • 7 g instant dry yeast
For the Tangzhong
  • 25 g bread flour
  • 125 g water
For the Butter Filling
  • 180 g salted butter sticks 12 x 15g portions
For the Finger Bun Topping
  • 200 g icing sugar
  • 20 g softened butter
  • ½ tsp vanilla extract
  • 2-3 tbsp tbsp milk
  • Pink sprinkles

Method
 

Make the Tangzhong
  1. Whisk the flour and water together in a saucepan. Cook over medium heat, stirring constantly, until a thick paste forms. Remove from heat and cool completely before using.
Mix and Knead the Dough
  1. Add the flour, sugar, salt, milk powder, yeast, tangzhong, and cold water to a stand mixer fitted with a dough hook. Mix on low speed until a shaggy dough forms.
  2. Add the cold butter and knead on medium speed for 15–25 minutes, until the dough is smooth, elastic, and passes the windowpane test. Long kneading is essential for developing structure in soft Japanese bread.
  3. Set aside to rise for around an hour or until doubled in size.
Shape and Fill with Butter
  1. After the first rise, divide the dough into 80 g portions. Roll each portion into a teardrop shape, flattening the wide end into a triangle.
  2. Place a butter stick at the wide end and roll tightly towards the point, creating tension in the dough. Place seam-side down on a non-stick baking tray.
  3. Set aside to rise again for 45 minutes or until doubled in size and the dough springs bake when lightly pressed.
Bake for a Crispy Outside
  1. Preheat the oven to 250°C (or as hot as it will go). Lightly mist the rolls with water, then mist again generously just before baking to create steam.
  2. Lower the oven temperature to 200°C once the tray goes in and bake for 12–15 minutes, until golden, crisp, and evenly coloured.
Add the Finger Bun Topping
  1. Allow the rolls to cool completely. Mix the icing sugar, butter, vanilla, and enough milk to form a thick but spreadable icing. Spoon or spread over the rolls and finish with pink sprinkles.