Twisted Iced Fingers
2 Reviews
How to make iced fingers
We're yet to find someone who doesn't go crazy for iced fingers. Is it the slightly savoury dough with a sweet glazed? Or the way the dough melts in your mouth? No matter what gets your tummy rumbling - these simple Twisted Iced Fingers are sure to satisfy the sweetest tooth in the room. Trouble is, they won't be around for long.
Quite literally a fun 'twist' on the classic Iced Finger Buns, these are closer to something like a homemade Yum Yum - yum.
How to twist dough?
- Take a piece of dough and roll it out on your cutting board so it forms a rope...if it’s sticky, sprinkle some flour on the area you’re working in.
- When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it.
- Intertwine two ropes together and twist around each other and lay on a flat surface.
Method
Step 1
Preheat the oven to 190°C. In a bowl, mix all the dry ingredients together: bread flour, yeast, salt and sugar.
Step 2
Slice the butter thinly and add to the flour mixture.
Step 3
Add the water and egg to the mixture and mix into a dough. The butter should still be visible.
Step 4
Wrap in clingfilm and leave to rest at room temperature for at least 30 minutes.
Step 5
Once rested, on a floured surface roll the dough into a long rectangle with the longest side facing you.
Step 6
Cut the dough into strips - I cut them in to 2 inch strips but you can make them as thin or as thick as you like. In each strip, make a cut down the middle lengthways, leaving 1-2cms attached at each end.
Step 7
Twist the two strands around each other. Leave to rest on a lined baking tray for at least an hour or until they have doubled in size.
Step 8
Using a pastry brush, gently brush them with a bit of oil and bake in the oven at 190°C for 10 minutes or until golden brown.
Step 9
While the dough is baking, make the glaze by mixing the icing sugar and water together in a bowl until smooth. Add more water if it's too thick.
Step 10
When you remove the fingers from the oven, gently brush the glaze all over using a pastry brush. Let them cool completely before eating and enjoying!
Ingredients
For the Dough
- 250gAllinson's Strong White Bread Flour
- 7gYeast
- 1 tspSalt
- 15gBillington's Unrefined Golden Caster Sugar
- 100gWarm water
- 1Medium free range egg
- 50gUnsalted butter (chilled)
For the Glaze
- 125gSilver Spoon Icing Sugar
- 2 tbspWater