This recipe is one of my favourites, not too sweet, and quite simple, but deliciously nice. Eating an iced bun, reminds me of a TV ad from years ago, where the actor would eat a cream cake and say ‘naughty, but nice’. That is just how I feel about these buns.
The recipe I used is from BBC Food where they are Ice Fingers. On that site you can click to see video of Paul Hollywood making them.
I have now made this recipe twice, each time with very pleasing results and they were a great hit with the family.
- 500g/1lb 2oz strong white flour
- 50g/1¾oz caster sugar
- 40g/1½oz unsalted butter, softened
- 2 free-range eggs
- 2 x 7g/¼oz sachets instant yeast
- 2 tsp salt
- 150ml/5fl oz warm milk
- 140ml/4½fl oz water
- 200g/7oz icing sugar
- 5 tsp cold water
- 200ml/7fl oz whipping cream
- 100g/4oz strawberry jam
- icing sugar, for dusting
- Preheat the oven to 220C/425F/Gas 7.
- To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl for four minutes.
- Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour.
- Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape into fingers about 13cm/5in long.
- Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes. They should just touch each other when they’ve risen. Bake in the oven for 10 minutes then set them aside to cool.
- For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste.
- Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack.
- Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the strawberry jam into another piping bag.
- Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam. Dust the iced fingers with icing sugar and serve.