Sweet Dough Week. The week I have seriously been dreading! I’ve never made dough before (having chosen the slightly tenuous scone for Week 2 – Bread) and wasn’t really sure that I was up for the challenge. However, after the (surprise) success of my Quiche Lorraine during Week 4 – Pies & Tarts I was feeling a bit more spurred on. So spurred on in fact, that I decided to make one of Paul Hollywood’s favourite bakes – iced finger buns!
And I have to say, they turned out pretty blooming well if I do say so myself! I’m so proud of myself and actually really enjoyed this challenge, it’s definitively been my favourite one so far! I gave them to my dad as part of his birthday present, and he and the rest of my family really enjoyed them too!
They were pretty simple to make, but did take a bit of time as you have to leave them to prove twice, for an hour each – so make sure you have enough time set aside. I was really pleased with the finished product, though they were very “home made” looking -i.e messy 😀 Mary would definitely say I need to work on my presentation skills! Some of then were a bit bigger than others too, so I think next time I would measure the separated dough, to make sure each piece is the exact same size.
They had a good bake – they passed the Hollywood Thumb Test – springing back into shape when pushed in with my thumb, rather than returning to dough. They rose really well, and I was really surprised how much they grew in size during the proving process. The dough was light and springy, with a good airy texture. They tasted good too – not too sweet. Though I think next time I may experiment with some lemon flavoured icing, using lemon juice rather than water to add another depth of flavour. Oh look at me, already planning to make them again! So here’s how I did it:
For the dough…
- 250g Strong white flour (plus extra for dusting)
- 250g Plain flour
- 2 tsp fine salt
- 50g butter
- 7g dry yeast
- 1 egg
- 2 tbsp Caster sugar
- 100ml semi skimmed milk – warmed
- 200ml tepid water
For the icing…
- 400g Icing sugar
- 3 – 4 tbsp water
1. Sieve the strong white flour, plain flour, yeast and salt into a large bowl.
2. Make a well in the centre and add the butter, sugar, milk and egg.
3. Mix with a spoon to bring all the ingredients together, and slowly add the water until you have a wet, soft dough. (I didn’t actually add all the water in the end as it was too wet, and not absorbing into the dough, just sitting at the bottom of the bowl).
4. Lightly dust your work surface with flour and knead it for 10 minutes until it is smooth and elasticy. Transfer the dough to a lightly oiled bowl.
5. Cover the bowl with a tea towel and leave for an hour in a warm place to prove. it should double in size! Fingers crossed and no peeping 😉
6. Tip the dough back out onto a lightly dusted surface and “knock it out”! The idea is to basically punch the air out. Knead for another few minutes. Split the dough into 12 even pieces.
7. Shape each of the 12 pieces into buns and place them on a lightly oiled baking tray quite close together so they are almost touching.
8. Cover the buns in cling film and leave to prove for another 45-60mins and they should double in size. (I covered mine quite loosely as I didn’t want the cling film to restrict the growth of the buns).
9. Pop the finger buns into the oven – 200oC for 10 – 15 mins, until they are golden brown. Transfer them to a wire rack to cool.
10. Make the icing but sieving the icing sugar into a bowl, and slowly adding the water until the two mix together to form a thick runny icing.
11. Once the buns are completely cooled, smooth the icing over the top of each. Leave to set completely then serve!
What would you make for sweet dough week?
xx emsypickle xx