- To make the fingers
- 320ml milk
- 500g Wrights bread mix
- 50g caster sugar
- 100g mixed dried fruit
- To decorate
- 200g icing sugar
- 2tbsp boiling water
- Food colouring (optional)
These iced fingers (or buns!) are super simple to make using a bought bread mix, and you can have a little fun making colourful icing for the top.
- Place the milk into a small saucepan and gently warm, set to one side.
- Place the bread mix, caster sugar and dried fruit into the bowl of a stand mixer fitted with a dough hook. Set the mixer on a low speed and slowly add the milk. Mix for 5 minutes. Alternatively mix by hand and then knead for 8 minutes.
- Shape the dough into a ball, place into a clean bowl, cover with cling film and allow to prove (rise) for 30 minutes.
- Pre-heat the oven to 200°C (fan)/425°F/gas mark 7.
- Once the dough has proved, divide into 12 evenly sided pieces. Shape each piece into a sausage shape approximately 15cm long and place on a baking tray lined with baking paper. Cover with cling film and allow to prove (rise) for 15 minutes.
- Bake in a pre-heated oven for 15-20 minutes or until light golden brown.
- Remove and place the buns onto a cooling rack to cool completely.
- To decorate, place the icing sugar and 2 tablespoons of boiling water into a bowl and mix well. Divide the icing onto separate bowls and colour each bowl of icing with a few drops of food coloring as desired.
- Spoon a teaspoon of icing onto each bun and spread using the back of a spoon. Allow the icing to set and enjoy!
This recipe can be adapted to make easy Chelsea Buns, shape into rounds instead of sausages shapes and top with a glace cherry when decorating.