Please stop by my VERY basic website: (I plan on developing much more comprehensive one once D gets his finger out to help me. I am terrible with technology – I STILL can’t work out how to add a print button on here!)
It’ll only be up for a month – then I think we’ll sort out a better one!
So this week, I have been mostly baking bread.
Well, not REAL bread, not your hardcore multi-textured loaf with preferment or poolish or biga… not the sort of bread that demands blood sweat and tears, eight cord plaits and a hydration that would have the British Olympic Swimming team breaking out into a sweat. No. (I do have a plan to try some breads though – I may even create a ‘breads’ section).
Nope, this is purely and simple a sweet bread.
“What’s that you say? Sweetbreads? Nooooo, surely not?”
Maybe I’ll re-phrase that…
These are the classic iced finger. Beautifully soft dough, the sort you want to rest your head on and bury your nose into. You know those deliciously cosy mornings when your duvet feels like a warm cloud, gently wafting you around the land of slumber? That’s what these iced fingers felt like. Like a cuddle in a bun.
Enough said. I have reprinted Paul Hollywood’s recipe here to THE LETTER. It works like a dream….
Have a go!
- Paul Hollywood’s Iced Fingers
For the dough
500g/1lb 2oz strong white flour
50g/1¾oz caster sugar
40g/1½oz unsalted butter, softened
2 free-range eggs
2 x 7g/¼oz sachets instant yeast
2 tsp salt
150ml/5fl oz warm milk
140ml/4½fl oz water
- For the icing
- 200g/7oz icing sugar
- 5 tsp cold water
- For the filling
- 200ml/7fl oz whipping cream
- 100g/4oz strawberry jam
- icing sugar, for dusting
- * Preheat the oven to 220C/425F/Gas 7.
- * To make the dough, place all the ingredients into a large bowl, keeping a quarter of the water. Stir the mixture then slowly add the remaining water to form a dough. 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. You want them to touch each other when they’ve risen. That’ll give you the lovely soft sides. Bake in the oven for 10 minutes then set them aside to cool.
* For the icing, sift the icing sugar in a bowl and stir in the cold water to form a thick paste.
- * Dip the top of the cooled fingers into the icing, smoothing it with a spoon, then leave to set on a wire rack.
- * Whip the cream and spoon it into a piping bag fitted with a small nozzle.
- * Slice the iced fingers horizontally, leaving one long edge intact. Spread with jam. Pipe in a generous scroll of whipped cream into the middle of each finger, then a thinner line of jam on top. Dust the iced fingers with icing sugar and serve.
Now to work out why my font has gone into bold!!!