Iced Fingers

I used Paul Hollywood's recipe featured on The Great British Bake Off. The bread is made of an enriched dough that contains milk, butter and sugar as well as the standard bread ingredients. It is a very sticky dough so when you start kneading beware; most of the dough ends up on your fingers! It is supposed to be wet so try to use as little flour as possible on the surface but I probably used too much flour and it didn't seem to change the texture too much and the bread turned out surprisingly well. After the first few minutes, the dough becomes much softer and easier to work with so try and be patient.

 Think about a suitable warm place to leave your dough to prove. A grill above the oven is perfect because you can preheat your oven and some of the heat rises into the grill but any warm place will do. I had my dough proving in the bathroom because it was warm from the towel heaters!

 Although they take a long time to prove, you won't be tortured waiting for too long once they're in the oven as they only take 10 minutes to bake. Mine turned out a darker colour than I wanted but the bread inside was baked well and it still had a nice, soft texture on the outside as well as the inside.

As for the cream, I needed quite a lot more than it said to use. Depending how much filling you want, you may need up to double what it says on the recipe. For the icing, just make sure it's not too runny. If you like the slightly messier look that mine has (lets call it rustic) then you can add a little more water than the recipe says. If you prefer a neater finish then stick to the recipe!

These iced fingers were fun to make, the recipe works and has good, clear instructions. This was the first time I'd made them and they certainly tasted good and went down very well at home! The dough is a little tricky to work with though so if you've never worked with dough before then try making normal bread before attempting these yummy treats!

Recipe: http://www.bbc.co.uk/food/recipes/iced_fingers_34133