I'm a huge fan of The Great British Bake Off and this recipe for Iced Fingers was featured in one of the earlier seasons of the show. I'd been meaning to make them ever since I first watched that episode all those years ago so you could say these are long overdue. There's just something so inviting about a soft and fluffy bun filled to the brim with whipped cream and jam.
The recipe comes from Paul Hollywood, GBBO "male judge" and bread baker extraordinaire, so you can pretty much assume it's going to be a winner. And you would not be wrong. Enriched dough is not as difficult to make as you might think and this one has the most beautiful texture to work with. You could make the dough by hand, as suggested in the recipe, but I'm too lazy for that and leveraged my trusty Kitchen Aid stand mixer. It makes your life so much easier!
Baked to a lovely golden brown the fingers had a beautifully soft and fluffy interior. My main deviation from Paul's recipe was in the filling. Rather than using whipped heavy cream on its own I added softened cream cheese to give it more structure and stability. The last thing you want is a weepy iced finger! Once iced and filled with cream cheese whipped cream and raspberry jam these fingers were a dream to eat.
One caveat though: I highly recommend making the buns all in the same day to get the maximum freshness and flavor. I spread it out over two days and found that the buns weren't as soft and fluffy as they were when they were freshly baked...still tasted great though!
One caveat though: I highly recommend making the buns all in the same day to get the maximum freshness and flavor. I spread it out over two days and found that the buns weren't as soft and fluffy as they were when they were freshly baked...still tasted great though!
