In the kitchen with Carl and the ninja air fryer 10-1 oven , Iced Fingers.

Описание: The history of iced fingers, also known as iced buns, is somewhat unclear, but they have been a popular treat in British bakeries and households for many years.

The exact origins of iced fingers are difficult to pinpoint, but similar pastries have been enjoyed in various forms throughout history. Sweetened breads and pastries have been part of culinary traditions in many cultures for centuries. In the case of iced fingers, they likely evolved from traditional bread or bun recipes that were enhanced with sugar and other sweet ingredients.

The specific term "iced fingers" seems to have emerged in the UK, likely in the 19th or early 20th century, as a descriptor for this particular type of sweet pastry. Over time, the recipe and presentation of iced fingers have evolved, with variations including different types of icing, fillings, and shapes.

Iced fingers gained popularity in British bakeries and cafes, becoming a staple item alongside other classic pastries like Chelsea buns and scones. They became a common treat enjoyed with tea or coffee, often served as a snack or dessert.

Today, iced fingers remain a beloved pastry in the UK and beyond, with variations found in different regions and cultures. While their exact history may be somewhat obscure, their enduring popularity is a testament to their delicious taste and simple charm.

For the dough

500g/(3 1/3 cups, based on scooping packed flour into a 250ml cup)strong white flour
50g/(1/4 cup) caster sugar
40g(3 tbsp minus 1/2 tsp) unsalted butter, softened
2 medium eggs large in USA)
14g(4 1/2 tsp or 2 x 7g/ sachets) instant yeast
1 tsp salt
150ml(1/2 cup + 2 tbsp)warm milk
140m(1/4 cup + 1/3cup) warm water
For the icing

200g/7oz icing sugar
5 tsp cold water

To make the dough, place all the ingredients, except the water into the bowl of a stand mixer(you can do it all by hand too) .
Mix on a low speed, drizzling in the water as you do so, until the mixture forms a shaggy dough.
Increase the mixer to medium speed and knead until the dough is smooth and elastic(about 8 minutes). It will still be very tacky.
Place the dough into a lightly greased bowl and cover with plastic wrap. Then allow to proof in a warm place for about an hour, until the dough has doubled in size.
Tip the dough out onto a floured work surface, and knock the air out.
Divide the dough into 12 pieces, each about 85f, then roll into balls and shape into fingers about 13cm/5in long.
Place the dough fingers onto a parchment lined baking tray, leaving space for them to double in size. As they double in size they should just touch each other. set aside in a warm place for 40 minutes.
Preheat the oven to 210C/190C Fan/420F.
Bake in the oven for 10 minutes then place them on a wire rack, separating the buns so they cool quicker.
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 and carefully smooth it.