Iced Fingers

Iced Fingers

~3 hrs start to finish, 10 min bake, 220°C, makes 12

Ingredients

Makes 12

strong bread flour  500g
instant yeast       14g
caster sugar        50g
unsalted butter     40g
eggs                2
fine sea salt       10g
whole milk          150g
water               140g

Filling (optional)
whipping cream      200g

Icing
icing sugar         300g
water               to consistency
raspberry jam       optional

Milk and butter should be at room temperature.
For a pink icing, warm raspberry jam on the hob and sieve out the seeds. Same method as the Tottenham cake. Use the sieved jam in place of some or all of the water.
The icing must be thick enough to stay on top without sliding off. Add water a little at a time until you have the right consistency.

Recipe

1. Put the flour, yeast, sugar, butter, eggs, salt, milk and water into a large bowl. Mix until a rough dough forms.

Dough hook on medium, 6-8 minutes until smooth and elastic.

2. Cover and leave to prove for 1 hour until doubled.

3. Knock back and divide into 12 equal pieces, roughly 70g each. Roll each into a finger shape about 12cm long. Place on a lined tray with a small gap between each.

4. Leave to prove for 40 minutes until puffed and nearly touching. Heat the oven to 220°C.

5. Bake for 10 minutes until golden. Cool completely on a wire rack before filling or icing.

While the bread bakes, clean the bowl and swap to the whisk attachment. Make the icing and cream straight in the mixer with no extra washing up.

6. If using raspberry jam, warm it on the hob and press through a sieve. Add the icing sugar to the clean mixer bowl and pour in the sieved jam or water on low, a little at a time, until you have a thick paste that coats the back of a spoon.

Whisk attachment on low. Add the liquid gradually until the right consistency.

7. Dip the top of each finger into the icing. Set on a rack icing-side up and leave to set for 10-15 minutes.

8. Optional: whip the cream to firm peaks and pipe into each split finger. Serve straight away if filling with cream.

Whisk attachment on medium to high. Once filled they need to be eaten immediately.

The fingers can be baked and frozen unfilled and uniced. Defrost, then ice and fill fresh.