Iced fingers are a classic British treat and you'll always find them stocked in the high street bakery. Sometimes this soft bun will be filled with whipped cream and jam and other times there is just a drizzle of icing over the top either way it's a satisfying treat.
This, again, is another Paul Hollywood recipe. He seems to be the miracle worker with yeasted doughs so when his recipe came at the top of the search results I knew I could trust the recipe to work and as always I wasn't let down.
Ingredients:
Buns:
250g strong plain bread flour
25g caster sugar
20g unsalted butter
1 egg
7g sachet of instant yeast
1 tsp salt
75ml warm milk
70ml water
Icing:
100g icing sugar
2.5 tsps cold water
- Put all the ingredients for the buns in a large bowl, but hold back around half to a quarter of the water. Using your hands begin to form a dough - if required add more water.
- Once a dough has formed knead in the bowl for 4-5 minutes before turning out onto a lightly floured surface and kneading for a further 10 minutes.
- Once smooth and elastic place the dough in a lightly oiled bowl and cover with cling film. Leave to raise for about an hour or until it has doubled in size.
- Once risen divide the dough into 6 equal pieces. You can use a scale to weigh the dough and divide by 6 to ensure regular shape.Form each piece into a bowl and then roll with the palms of your hands into sausage shapes of equal length.
- Place the dough onto a baking rack, ensuring there is space for them to double in size. Cover with cling film again and leave to rise until doubled in size. Meanwhile preheat the oven to 220c/Gas Mark 7.
- Once risen remove the cling film and bake in the over for 10 minutes. Remove from oven and leave to cool.
- Mix together the icing sugar and water to form a thick icing. Dip the buns in the icing and use the back of a spoon to even the icing out.
