Put this in my face: Cream filled iced buns

I found out a couple of months ago that my dad hates carrot cake. After I comprehended the fact that we are biologically connected… I decided to make him a birthday cake that I knew my dad would love.  Which isn’t cake at all:


So the recipe I used is on BBC Food by GBBO overlord – Paul Hollywood for Iced Fingers.  I decided to fill with fresh cream and my Grandma’s home made strawberry jam.

Look!  I made dough for the first time!!



The recipe then told me to make sausages and bake.  How difficult could that be?



Then you had to cut, and fill… messy but so worth it!!



And the verdict?  My dad loved them!!  BIRTHDAY CAKE SUCCESS!


Cream Filled Iced Buns

Makes 12 buns 

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

Make the delicious food

Preheat the oven to 220C/425F/Gas 7.

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. Bake in the oven for 10 minutes then set them aside to cool.

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. Dust the iced fingers with icing sugar and serve.


Recipe link is here:  www.bbc.co.uk/food/recipes/iced_fingers_34133

Mar 16