I have made a lot of cakes recently so thought it was time to try my hand at bread again – the last time I used yeast, when I made Hot cross buns, it was a great success so I had high hopes.
A little while ago a pinned a sticky iced bun recipe because they were my absolute favourite as a kid. I remember when we went shopping, mum would buy a pack of iced fingers in M&S for me and my brothers as a treat on the way home. I haven’t had one in years and thought I would give it ago making some of my own.
It’s a great recipe from Delicious and they taste just like the real thing – if not better because you can add as much icing as you want! It does take a few hours as you have to let the dough prove twice but this time I did a bit of cleaning and sunbathing in between proves so it didn’t take up my whole day like the hot cross buns.
Top tip from me and something I learnt from making hot cross buns – the oven is a fantastic place to prove your dough. Put the dough into a switched off over that has been heated to no more than 50°C. It will still be warm but not too hot that it kills the yeast. I covered the bowl with a lightly oiled piece of cling film and then a clean tea towel. This method gets a fantastic rise, my dough looked like it was trying to escape from the oven!
I think these iced fingers would be a great treat for a sunny picnic, birthday party or just to have with a cuppa whilst watching TV.
250g strong white flour, plus extra for dusting
250g plain flour
7g dried yeast
2 tsp fine salt
50g butter, softened
2 tbsp caster sugar
100ml semi-skimmed milk, warmed
1 medium free-range egg
200ml tepid water
For the icing
300g icing sugar, sifted
3-4 tbsp water
Sift the flours into a mixing bowl with the yeast and salt. Make a well in the centre, then add the butter, sugar, milk and egg. Gradually bring the ingredients together using a wooden spoon, adding the tepid water a little at a time until you have a soft, quite wet dough.
I got to use my dough hook on my K Mix for the first time!! Scoop the dough into your mixer and knead with a dough hook on a medium – low speed for 8 – 10 minutes. If you don’t have a stand mixer, then you can knead by hand for 10 – 12 minutes on a lightly floured work surface. Transfer to a plastic bowl, covered with a piece of lightly oiled cling film and a tea towel. Leave to prove in a warm, switched off oven for an hour or until the dough has doubled in size.
Once the dough has doubled in size, transfer onto a lightly floured work surface and knead for a few minutes to ‘knock back’ the dough. Divide into 12 even pieces, then shape into finger buns. Arrange on a baking tray in two rows of 6 so the buns are almost touching.
Cover the buns with the cling film from before, a tea towel and place in the warm, switched off oven again for 45 minutes to double in size. Make sure you don’t put the cling film to tight as my buns rose so much that they were trying to escape form the cling film and this made them slightly misshapen.
Remove from the oven once doubled in size and heat the oven to 180 degrees C. Bake in the oven for 10-15 minutes until risen and golden, then transfer to a wire rack to cool.
Meanwhile, mix the icing sugar and water together to form a thick but runny icing. Using a metal spoon, thickly drizzle the icing over each bun. I think my icing was a little too runny as it sort of slid of the buns and I had to reapply it- as you can see they ended up looking pretty messy but very very yummy.