Best Finger Buns With Icing Recipes

PAUL HOLLYWOOD'S ICED BUNS

Steps:

• Heat the oven to 210°C/190°C fan/415°F/Gas 7. To make the dough, place all the dry ingredients into the bowl of the stand mixer fitted with a dough hook attachment. Add the milk, beaten egg, softened butter and half of the water, then mix until the dough comes together. Slowly add the remaining water to form a sticky dough. Mix on high for 8 minutes until the dough is smooth and elastic. Using a dough scraper, place the dough in an oiled bowl and leave to prove for 45 minutes or until just doubled in size.
• Meanwhile make the jam. Put a small saucer in the freezer. Add chopped strawberries, sugar, lemon zest and lemon juice to a pan and place over a medium heat. Cook for about 5 minutes until the strawberries are soft and the juices run. Mash slightly. Bring to the boil and boil for 5-7 minutes. Spoon a thin layer of jam on to the cold saucer and push with your finger, if it wrinkles and does not flood the gap, it is ready. If not, put the pan back on the heat and boil for an additional 1-2 minutes and test again. Once ready, transfer to a bowl to cool.
• Turn the dough out onto a lightly floured surface and knock back. Knead for 2 minutes minutes until smooth. Divide the dough into 6 pieces, then roll into balls and shape into fingers about 12-13cm long. Place the dough fingers in a line on an oiled baking sheet, leaving space between so that they just touch each other when risen. Place the tray in a proving bag and set aside in a warm place for 30 minutes.
• For the icing, place the fondant icing sugar in a bowl and gradually whisk in a tablespoon of water at a time to create a thick paste, beating out any lumps. Add the yellow food colouring and whisk to create a uniform coloured icing.
• Once the dough fingers have proved, bake for 10 minutes or until golden brown. Set aside to cool.
• For the Chantilly, whisk the cream, icing sugar and vanilla together to soft peaks. Spoon into a piping bag fitted with a medium star nozzle.
• Slice each finger horizontally creating an even top and bottom and spread a layer of jam on the bottom half of each bun. Pipe cream in rosettes on top. Dip the top of the fingers into the icing, holding it upside down to let any excess fall away.
• Smooth the icing over the bun with your finger, then top with sugar sprinkles. Leave to set for a few minutes on a wire rack, then gently place the top of each bun over the filling and serve.

FINGER BUNS (WITH ICING !)

Steps:

• Preheat the oven to 220°C/425°F.
• Grease a small baking tray.
• In a large bowl add flour and salt, then sprinkle over the easy blend yeast.
• In a saucepan, heat butter, milk and sugar together until the butter has melted and the milk is just warm.
• Stir milk mixture into the flour and beat well until smooth.
• Knead onto a lightly floured surface for 5 minutes.
• Then place in an oiled bowl covered with oiled cling film and leave to prove for 1 hour or double in size.
• Turn out dough and divide into 12-14 pieces.
• Knead into long even finger shapes and leave to prove for 20 minutes in a warm place or until well risen and puffy.
• Bake in the oven for 15-20 minutes or until well risen and golden brown.
• Make up the thick icing and coat the tops of the fingers in pretty colours.
• ENJOY!

ICED FINGER BUNS

Steps:

• Measure the flour, sugar, salt and yeast into the bowl of an electric stand mixer.
• Lightly mix the ingredients together using the dough hook.
• Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough.
• Add the butter, one tablespoon at a time. Once the butter has been fully incorporated into the dough, add the next tablespoon of butter.
• Once all of the butter has been added, continue kneading the dough on medium speed for about 15 to 20 minutes.
• The dough is ready when it is soft and smooth, and also slightly elastic in texture when you try to stretch it. If you poke the dough softly, it should bounce back right away.
• Lightly oil a large mixing bowl.
• Place the dough inside the bowl.
• Cover the dough with a clean tea towel, cling film, or a reusable bowl cover.
• Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).
• Once the dough has doubled in size, punch back the dough to release all of the air.
• Gently knead the dough a few times, and then knead in all of the raisins.
• Portion your dough into 16 equal pieces. If you have some kitchen scales, weigh the dough and then divide this number by 16. This will be the weight of each bun dough.
• Lightly grease two rectangular pans measuring 17 cm x 27 cm (7 inch x 11 inch) or similar.
• Gently knead each ball of dough, and then roll the dough into a small log which is a bit shorter than the short length of the pan you are using. So if your pan is 17 cm (7 inches), aim to make your buns about 13 cm (5 inches) long.
• Place 8 pieces of dough into each pan.
• Cover the pans with a clean tea towel, and place the pans somewhere warm for about 30 minutes, or until the buns have risen and puffed up slightly.
• Preheat the oven to 220°C (428°F) (without fan).
• Make the egg wash by lightly whisking together the egg and milk.
• Brush the buns with some egg wash.
• Bake for about 25 minutes, or until the buns are lightly golden. Check the buns at about 10 minutes, and if they are browning too quickly, cover them with a loose sheet of foil for the rest of the baking time. The buns are cooked if an internal thermometer reads 85°C (185°F).
• Gently remove the buns (intact) to a wire rack, and leave them to cool completely.
• Whisk in just enough milk to the icing sugar (powdered sugar) until you have a thick but spreadable consistency.
• If you like, add some pink food colouring. Start by adding just a drop and keep adding more until you have the colour you want.
• Leave the buns on a wire rack, but place a sheet of baking paper under the wire rack for easy cleaning.
• Use a small palette knife to spread the icing all over the (unseparated) buns.
• Sprinkle generously with dessicated coconut.
• Leave the buns for about 20 minutes to set before serving.