If you have grew up in the UK at any point, you may recognise these – they are a classic.
Today I’ll be sharing my recipe for iced buns/iced fingers (if you have another name for them, let me know), these are a simple yet classic treat.
It starts with an enriched bread roll, which is topped with a sweet white icing. It’s such a simple yet sweet treat. If you ask you grandparents, parents or other family members, they’ll remember these. It’s almost like they are irresistible – if you want to take them one step further, you could add a spot of jam into the middle of each of them!
Sharing a recipe like this shows you how simple and straight forward these treats are, no fancy equipment is needed and with a little time you can have a nostalgic bake done. If sweet breads aren’t your thing, don’t you worry. In the coming months I’ll have a selection of savoury breads to share with you all!
I really hope you get the chance to make these buns, they are much better than the ones you can buy in the supermarket!
There is one thing I wanted to add into the intro as it does explain something. The day I was making these I had an food delivery booked with a supermarket and just as I was about to place these buns into the oven, I realised there would be more than enough time for these to bake before the delivery slot but with me being me and my luck, the delivery driver came early and my buns baked for a little extra… Moral of the story, manage your time better! 😂
Anyway, let’s get started, shall we?
500g White bread flour.
50g Fresh yeast.
75g Granulated sugar.
175ml Water, warmed.
400g Icing sugar.
Water or milk, enough to get a consistency which spreads but holds it’s shape.
Before you get into the baking, make sure to do some prep work. Start by weighing up your ingredients, lining your baking tray with parchment paper and get any other equipment you may need like a mixing bowl or a spatula.
Into your mixing bowl, place the flour and salt and whisk the two until well combined. Then you can go ahead and add in the fresh yeast, butter, granulated sugar, egg and water.
Mix on a low speed for about 1 minutes before working your way up to a medium low until a clear dough forms, which is about 4-5 minutes.
Transfer the dough from the mixing bowl onto a lightly floured surface and give a brief knead until its smooth and elastic. You can then go ahead and place the dough into a lightly oiled bowl and cover with cling film and allow it to proof for 45-60 minutes or until roughly doubled in size.
Once the dough has doubled in size, remove it from the bowl and place onto a lightly floured surface and knock the dough back. This is the process of removing the gasses that have built up in the dough while it was proofing.
Bring it back into a ball shape and weigh the dough, then go ahead and get a total weight, then divide it by 10 – weigh up those individual amounts of dough.
Take the mounds of dough and round them off using your hand and work surface, then roll out into a sausage shape, just big enough to sit two within close proximity on the tray.
Place them all onto the tray and cover with cling film and allow to proof for a second time but this time for 30-45 minutes (or until they can be gently pushed and it springs back out).
When there is about 15 minutes remaining to the second proof, you can preheat your oven to 200˚c/390˚f. When the times right, remove the clingfilm from on top of the proofed dough and then place into your preheated oven and bake off for 10-12 minutes or until golden brown (not like mine but you know, haha).
To make the icing, place the icing sugar into a mixing bowl and add a small amount of water at a time, mixing until it achieves a consistency which allows it to spread but also hold its shape.
Place it into a piping bad and pipe the icing over the buns, now you can control how much or how little icing each bun has.
Allow the icing to harden up a little before you enjoy them!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.
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