ICED CHERRY FINGERS

/ Makes 12

I adore iced finger buns, so I just had to include my recipe in this chapter. The twist I’ve given to them is to include morello cherries in the dough and a cherry flavour to the icing. Tart and sweet at the same time, with a lovely texture to the actual bun itself – I hope you enjoy making these.

PREP: 25 minutes

PROVE: 1¾ hours

BAKE: 12–14 minutes

for the dough:

500g strong white bread flour, plus extra for dusting

40g caster sugar

40g softened unsalted butter

2 teaspoons salt

10g instant yeast

150ml full-fat milk

150ml water

150g glacé morello cherries, finely chopped

for the icing:

200g icing sugar

optional: 1–2 tablespoons cherry-flavoured powder

25–30ml cold water

for the filling:

200ml double cream, whipped

equipment:

piping bag fitted with a small star nozzle

1. To make the dough, place the flour, caster sugar and butter in a large bowl. Add the salt to one side and the yeast to the other. Add the milk and three quarters of the water. Turn the mixture with the fingers of one hand. Add the remaining water a little at a time, mixing until you have incorporated all the flour and the dough is soft and sticky.
2. Lightly flour your work surface. Tip the dough on to it and knead well for 5 to 10 minutes until the surface is smooth. Return the dough to the bowl, cover and leave to rise for 1 hour or until doubled in size.
3. Line a baking tray with parchment paper.
4. Scrape the dough out of the bowl on to a lightly floured surface and fold it inwards repeatedly until all the air has been knocked out. Add the chopped cherries and knead into the dough. Divide the dough into 12 equal pieces. Roll each piece into a ball, then shape into fingers approximately 10cm long.
5. Place the dough fingers on the prepared baking tray, about 7cm apart, leaving space for them to rise but just touch when cooking. Prove for approximately 40 minutes or until doubled in size. Preheat the oven to 220°C/Gas 7.
6. Bake in the oven for 10 to 12 minutes. Place on a wire rack to cool.
7. For the icing, sift the icing sugar and cherry powder, if using, into a large bowl and gradually stir in the cold water to form a thick paste. Take a cooled finger bun and turn it upside down to dip the top of it into the icing, then smooth with a palette knife. Leave to set on a wire rack.
8. Put the cream into a piping bag fitted with a small star nozzle. Slice the iced fingers horizontally, leaving one long edge intact. Pipe a generous line of the cream into the middle of each bun.