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
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?