Iced Fingers Recipes

PAUL HOLLYWOOD'S ICED BUNS

Steps:

• Heat the oven to 210°C/190°C fan/415°F/Gas 7. To make the dough, place all the dry ingredients into the bowl of the stand mixer fitted with a dough hook attachment. Add the milk, beaten egg, softened butter and half of the water, then mix until the dough comes together. Slowly add the remaining water to form a sticky dough. Mix on high for 8 minutes until the dough is smooth and elastic. Using a dough scraper, place the dough in an oiled bowl and leave to prove for 45 minutes or until just doubled in size.
• Meanwhile make the jam. Put a small saucer in the freezer. Add chopped strawberries, sugar, lemon zest and lemon juice to a pan and place over a medium heat. Cook for about 5 minutes until the strawberries are soft and the juices run. Mash slightly. Bring to the boil and boil for 5-7 minutes. Spoon a thin layer of jam on to the cold saucer and push with your finger, if it wrinkles and does not flood the gap, it is ready. If not, put the pan back on the heat and boil for an additional 1-2 minutes and test again. Once ready, transfer to a bowl to cool.
• Turn the dough out onto a lightly floured surface and knock back. Knead for 2 minutes minutes until smooth. Divide the dough into 6 pieces, then roll into balls and shape into fingers about 12-13cm long. Place the dough fingers in a line on an oiled baking sheet, leaving space between so that they just touch each other when risen. Place the tray in a proving bag and set aside in a warm place for 30 minutes.
• For the icing, place the fondant icing sugar in a bowl and gradually whisk in a tablespoon of water at a time to create a thick paste, beating out any lumps. Add the yellow food colouring and whisk to create a uniform coloured icing.
• Once the dough fingers have proved, bake for 10 minutes or until golden brown. Set aside to cool.
• For the Chantilly, whisk the cream, icing sugar and vanilla together to soft peaks. Spoon into a piping bag fitted with a medium star nozzle.
• Slice each finger horizontally creating an even top and bottom and spread a layer of jam on the bottom half of each bun. Pipe cream in rosettes on top. Dip the top of the fingers into the icing, holding it upside down to let any excess fall away.
• Smooth the icing over the bun with your finger, then top with sugar sprinkles. Leave to set for a few minutes on a wire rack, then gently place the top of each bun over the filling and serve.

ICED FINGERS

Steps:

• 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.