Growing up in Ireland, the home bakeries pride themselves in iced fingers or as we like to call them ‘wee iced buns’. Around 11 am in the morning with what we refer to in Ireland as ‘elevensies‘ it’s time for that strong cuppa tea and a stop to the local bakery for a freshly baked iced finger. There is nothing really like biting in to a fresh, soft bread dough and feel the squish of fresh whipped cream on your tongue. Oh yes, and there’s enough sweetness in the icing and jam to know you are somewhere between dessert and bread…not a bad place to be before lunch, eh?
I got together with Ashley McCord from Ankarasum (click here for the link to Ankarasum) to bake using my new Ankarasum machine and the results were fast, delicious and magically transported me home to Northern Ireland. This recipe was adapted from Paul Hollywood’s Great British Bake Off where he instructs kneading the dough by hand. So thankful for modern technology and here is how we did it effortlessly!
Wee Iced Buns recipe
- 4 ½ fl. oz (about ¼ cup) warm water
- 5 fl. oz (about 2/3 cup) warm milk
- 2 eggs
- 1 ½ fl. oz (3 Tbsp) Kerry Gold unsalted butter, softened
- 2 tsp. salt
- ¼ cup fine granulated sugar
- 1 lb 2 oz (about 3 2/3 cups) all purpose white flour
- 2 Tbsp. yeast
- 7 oz. (about 1 ½ cups) powdered sugar
- 5 tsp. cold water
- 1 drop of pink food coloring
- 12 fl oz (1 ½ cups) heaving whipping cream
- 2 Tbsp fine granulates sugar
- 1 Tbsp. vanilla
- 3 oz. strawberry jam
How to make them
- Combine the warm water, warm milk, eggs, butter, salt and sugar. If using a bread mixer with a roller and scraper attachment turn the machine on the lowest speed and allow ingredients to mix together for amount 1 minute.
- Add approximately half the flour and then yeast. Turn speed to a low/medium and add another cup of flour. Adjust the arm away from the side of the bowl so that the roller is applying gentle pressure to the dough as it passes between the roller and the side of the bowl. Lock the arm in place and add the remaining flour.
- Adjust the speed to medium and knead for 4-6 minutes Remove roller and scraper and leave bowl in a warm place and allow rising for 45 minutes.
- Preheat the oven to 425 degrees F.
- Divide the dough in to 24 pieces, then roll in to balls and shape in to fingers about 4-5 inches long. Then place the dough fingers on to a greased baking sheet, leaving them to double in size, set aside in a warm place for 40 minutes.
- Bake for 6-9 minutes or until lightly browned. Once baked remove from the oven and set on a baking rack to cool.
- To ice the buns sift the powdered sugar bowl and gradually stir in the cold water to form a thick paste and a small drop of pink food coloring.
- Whip the cream until it forms stiff peaks and stir in the sugar and vanilla. Spoon in to a piping bag.
- To assemble the fingers slice them horizontally, leaving one long edge intact. Using a knife spread a little jam inside each sliced bun and then pipe whipped cream in to each finger. Finally using a knife or flat spreader ice each bun.