Iced fingers

iced fingersIced fingers are simple fare. Enriched bread dough slathered with a plain, or if you want to push the boat out, lemon icing. But simple fare can be very good, and these are very good.

Talking of pushing the boat out, it almost came to that this week here. The girls’ school was closed due to a high risk of flooding and so these were baked as compensation. You know how terrible it is be sent home from school only an hour after you arrive. Both girls were bereft and in need of something comforting.

Of course they weren’t, they were as high as kites with the excitement of it all. Still comfort food was in order anyway and they wanted to bake.

These are very good with a cup of tea, or in your lunchbox the next day, if school is open again.

Thankfully, our home is high up from the river and only our drive is affected by the flood waters. However, many homes and businesses in the UK are under water right now and my heart goes out to them. Let’s hope the rain gives way to sunshine soon and the waters begin to subside and people can start to sort out the mess that they have been left with.

Makes 12 iced fingers

300g strong white flour
250g plain white flour
50g white sugar
5g easy bake yeast
10g fine sea salt
150ml warm milk
150ml warm water
50g softened butter
1 egg

For the icing:
200g icing sugar
3-4 tablespoons of water or lemon juice or a mix of both

Place the flours, sugar, yeast and salt in a large bowl. Add the milk, water, butter and egg (you may not need all the water so hold some back) and mix with your hands or with an electric dough hook until you have a soft, slightly sticky dough. Knead for about ten minutes until smooth and elastic. Shape into a ball and place in the bowl and cover with a large plastic bag. I use a bin bag. Leave to rise for about two hours. The time needed will depend on the warmth of your kitchen. When it has doubled in size, deflate it gently and divide into twelve pieces. Shape each piece into a sausage shape by folding the dough under itself so that you get a good strong structure. Place them all onto a greased baking tray and cover again with the plastic bag for about 30 minutes until they have doubled in size again. They may be touching each other on the tray now. This is fine, they tear easily away from one another when cooked.

Cook in a preheated oven at 200°c, gas mark 6 or on the bottom of the roasting oven of the Aga for 12-14 minutes until golden brown all over. Remove to a wire rack to cool.

Mix the icing sugar with the water or lemon juice. Do this carefully as a few drops of liquid can make a huge difference to the consistency. You want an icing that spreads easily but won’t run off the bun. Ice each bun. If you are feeling really indulgent you can split each bun horizontally and spread with jam and whipped cream before icing, but why gild the lily?

 

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9 Responses to Iced fingers

  1. So glad you are not under water, so sorry for people who are flooded.
    I was not going to do any baking this week as my waist is on the way out!
    But having seen these buns I have weakened, I will be good and share some with my neighbour so OH and I don’t devour the lot,think we all need comfort food with this weather.

    • I am glad to have inspired. Don’t worry about the waistline! These buns will comfort you sufficiently that you will no longer care and anyway if you are sharing with your neighbour then you positively deserve several yourself. I hope you enjoy them.

  2. D’you know, I’ve never made these? Time to change the habits of a lifetime maybe….

  3. We love ice buns and only last Saturday bought what we call ‘ice cream buns’ from Bridgnorth – yum. Yours look wonderful and my hubby would eat one of those right now! Hope Ironbridge gets back to normal very soon.

  4. Ooooo – iced buns! My husband’s favourite! I could be baking these very soon

  5. Oh phew, so glad you weren’t too badly affected by flooding. having an unexpected day off school is an absolute delight. I remember when we were snowed in some winters and the school buses couldn’t get through – loved it! I’ve never made iced buns before and really ought to as it’s one of our nations’s classics.

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