More about "paul hollywoods iced buns recipes"
ICED FINGERS RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
- To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl for four minutes.
- Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour.
- Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape into fingers about 13cm/5in long.
- Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes. They should just touch each other when they’ve risen.
- For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste.
- Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack.
- Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the strawberry jam into another piping bag.
- Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam.
PAUL HOLLYWOOD'S ICED FINGERS | BAKING RECIPES | GOODTO
From goodto.com
4/5 Email [email protected]Cuisine BakingCategory Snack
- Put the bread flour, yeast, caster sugar, butter, eggs, milk and salt for the dough into a large mixing bowl with 100ml water. Mix together with your hands until a dough is formed.
- Tip the dough onto a lightly floured worktop and knead well for 10 minutes or until the dough is smooth and elastic. Return to the bowl and cover with a damp tea towel.
- Line two baking sheets with baking paper and set aside. Tip the dough out onto the very lightly floured worktop again and divide into 12 pieces. Roll into balls and then into ‘fingers’ about 12.5cm long.
- Divide the fingers between the baking sheets, leaving plenty of space around and between them to allow for spreading. Leave to rise, uncovered, for about 40 minutes or until doubled in size.
- For the icing, sift the icing sugar into a bowl. Gradually stir in 42ml cold water to make a thick paste. When the fingers have completely cooled, split them open lengthways, not cutting all the way through.
- Lightly whip the cream until thick and place in the piping bag. Pipe a generous line of whipped cream into each finger. Spoon the strawberry jam into a small plastic bag and snip off one corner.
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