Iced fingers: saved by squirty cream

I didn’t feel much like baking last week.  I had one of those is-it-or-isn’t it colds that sits in the back of your throat and sucks the life out of you without any visible symptoms.  I had to make something though.  It was the last week of the Bake Off after all.  I couldn’t face puff pastry, or anything fancily decorated, so I decided to try Paul Hollywood’s iced bun recipe from BBC Food.

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I have tried to make sweet dough before with no success.  I made two batches of hot cross buns at Easter – neither tasted right and, for my husband’s birthday, I tried a chocolate savarin which even the birds didn’t want.  Perhaps I’d get it right this time.

As per the recipe, I put strong white flour, caster sugar, softened unsalted butter, eggs, instant yeast, salt, warm milk and water into a bowl (I had to keep a quarter of the recipe amount of water back to add later).  I was supposed to stir it with my hands, but I just wasn’t in the mood so I used the dough hook on the KitchenAid – all of the Bake Off finalists used a machine for their iced fingers I noticed – so it must be OK.

The recipe says that you should add the remaining water to form a dough and knead it in the bowl for four minutes.  I never really got to the dough-forming stage.  The mixture was just wet and soupy.  I kneaded (with the machine) for ages – over ten minutes – and all I had was slop.  I checked the recipe amounts and checked them again.  I had put the right amount of water and milk in, but something must have been wrong.  I couldn’t keep kneading, I just wasn’t getting anywhere. I put an extra handful of flour in.  It was probably completely the wrong thing to do, but, with the flour, the mixture did at least resemble dough rather than porridge.

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Once I’d got something that looked a bit like the smooth and elastic dough required, I covered it with a tea towel, cranked up the kitchen radiator, and left it to prove for an hour (actually, I left it to double in size, which took a bit more than an hour).

When I went back to it, the dough was still quite sloppy, but it was just about OK to work with.  I roughly divided it into twelve – I simply didn’t have the patience to be precise about it.  I rolled the pieces into finger shapes and put them onto a couple of greased baking trays, then left them to prove again.rollsontrayresize

Once, proved, they went into the oven at 200° fan for ten minutes.

Now, I know, a Bake Off iced finger should be full of all sorts of goodness, a delectable crème patissiere lightly flavoured with cardamom perhaps, homemade rosewater jam, icing with a hint of lavender.  I may have had a go at something exotic had I felt better but, being completely devoid of mojo, I went with the jam that was open in the fridge (apricot), and a can of vanilla flavoured squirty cream, Paul and Mary’s toes would curl I know.

Here are the final iced fingers.

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They weren’t as bad as I thought they would be.  The buns themselves weren’t quite right – a bit on the spongy side – but any failings in the dough were disguised by the icing (which was just icing sugar and water) and the cream.

My son – he’s three – said that he really liked the taste of his bun, but the texture was too strong –  I asked and, no, he didn’t mean wrong.  Apparently, there were too many vitamins and minerals in it for his liking.  Hmm… I’ll know for next time.

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2 thoughts on “Iced fingers: saved by squirty cream

  1. Pingback: Christmas garland – sweet dough, sweet success | Let's Bake the Books

  2. Pingback: Dampfnudel | Let's Bake the Books

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