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Paul Hollywood's iced fingers

(81 ratings)

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Paul Hollywood's iced fingers
Paul Hollywood's iced fingers
  • Makes: 12

  • Prep time:

    (plus 1hr 40 min rising time)
  • Cooking time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Test yourself at home with this technical challenge from the second series of The Great British Bake Off. Paul's classic iced fingers are the perfect afternoon treat

Ingredients

For the dough
  • 500g strong white bread flour
  • 2 x 7g packets fastaction dried yeast
  • 50g caster sugar
  • 40g unsalted butter, softened
  • 2 large free-range eggs
  • 10g sea salt flakes, crushed
  • 150ml lukewarm milk
  • 140ml water
For the icing and filling
  • 300g icing sugar
  • 200ml whipping cream
  • 1 x 400g jar strawberry jam, warmed and sieved, then cooled

You will also need:
2 baking sheets, lined with baking paper; a piping bag; a small plastic bag

When dividing the dough into pieces, you can weigh them to be sure they are all about the same. This is what professional bakers do. Each piece should weigh about 70g. Use a ruler to ensure all the fingers are the same length.

Method

  1. Put all the ingredients for the dough into a large mixing bowl with 100ml water. Mix together with your hands until a dough is formed. Slowly work in 40ml water and massage the dough in the bowl for about 4 minutes.
  2. Tip the dough onto a lightly floured worktop and knead well for 10 minutes or until the dough is smooth and elastic. Return to the bowl and cover with a damp tea towel. Leave to rise for 1 hour.
  3. Tip the dough out onto the very lightly floured worktop again and divide into 12 pieces. Roll into balls and then into ‘fingers’ about 12.5cm long.
  4. Divide the fingers between the baking sheets, leaving plenty of space around and between them to allow for spreading. Leave to rise, uncovered, for about 40 minutes or until doubled in size. Towards the end of the rising time, preheat the oven to 220°C/425°F/gas 7. Bake the fingers for about 10 minutes. Leave to cool on a wire rack.
  5. For the icing, sift the icing sugar into a bowl. Gradually stir in 42ml cold water to make a thick paste. When the fingers have completely cooled, split them open lengthways, not cutting all the way through. Dip one side of each finger into the icing and smooth it with your finger. Leave to set on a wire rack.
  6. Lightly whip the cream until thick and place in the piping bag. Pipe a generous line of whipped cream into each finger. Spoon the strawberry jam into a small plastic bag and snip off one corner. Pipe a delicate line of jam onto the cream in each finger

.The Great British Bake Off: How to Bake the perfect Victoria Sponge and other baking secrets Taken from The Great British Bake Off: How to Bake the perfect Victoria Sponge and other baking secrets published by BBC Books price £25

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  • 3
(81 ratings)

Your comments

AmeliaJ

I made this these today and followed the recipe exactly (even if the dough did seem very wet and sticky). They turned out beautifully soft and fluffy and a real treat for the family.

ian

Really bad recipe turned out heavy and salty, the mixture failed to rise properly despite following it exactly.

Tracey Wilson

Is there any way to make the dough in a breadmaker so I can make these first thing in the morning to take to work?

Nicholas Martin

Are we sure that we need 150ml milk and 140ml water - that's lots of liquid for 500g of flour. A normal loaf is 320ml ish of water with no eggs and butter to loosen the mix. I made these yesterday (second time) and 150ml milk is what the actual book says, although the instructions use only 140ml. I used 150ml and they turned out fine. The oven timings are out - although we should know every oven is unique. First attempt and 5 mins at 220 and they were done. Second batch 200 deg C for 8-9 mins and colour was there, and they were moist but properly cooked. I think the second attempt at the lower temp were better. I did weigh and measure rolls too... Too much salt - 14g of crushed flake salt in this amount of mix left my first batch tasting too salty. The dough also took hours to double in size - due to the salt i guess. My second attempt i used 1 level tsp of table salt - the amount i use in normal bread, and the rise was much faster - with a better taste. I did increase the sugar to 60g on the second batch - which made the dough sweeter - and im happy i did. Lastly, the instructions in the book however are very good with useful illustrations and tips.

Holly Recipes Assistant

Hi everyone. Sorry you've been having difficulty with this recipe. The recipe is word for word as it appears in the book. It is a tricky recipe but we understand Paul will be making the iced fingers on this week's Great British Bake Off Masterclass show if you want to follow along with the master!

Nicnoc

I baked these today and followed the reciepe but i found cutting the mixture difficult as the dough was still very sticky and had to use more flour just to handle it and get it in to shapes. I checked the reciepe and the fluid content was correct. Any idea's how to stop it being so wet??

Cakes by Sonia

I tried these last week but followed the recipe from the Great British Bake off Book, but forgot to add the milk, just used the 140ml of water shown in the method part of the book, the book never listed the water in the ingredients?? very confused :( Do you use both 150ml of milk and 140ml of water in this recipe because I wasn't sure?? Even tho the milk was missing they looked as good as the ones on the telly, my only complaint was they didn't taste sweet enough not sure if they are meant to be like that? Please help!!! :)

sgr36welsh

Dough came together eventually and it rose quite splendidly, however the recipe doesn't give any adjustment for fan ovens and after only 6 minutes my buns were burnt and had to be binned, gutted after taking 2 hours preparation, show fan oven temps/timings please

Holly Recipes Assistant

Hi Mrs Muffin, we're very sorry your buns didn't turn out right. You're right, there was an error in the recipe, which we have now corrected.

Mrs Muffin

No wonder my iced buns did not turn out! After watching tonights episode of The Great British Bake Off I checked Paul Hollywoods recipe for Iced Fingers that they used and there was 140ml of water which was not on his recipe above. How very annoying, this recipe is very wrong!!!!

ger

i think its because the water was left out of the above recipe..and this site below he has 140ml water with the milk http://www.bbc.co.uk/food/recipes/iced_fingers_34133 if this work you could let me know i will try it then ..

Mrs Muffin

Tried Paul Hollywoods recipe twice for Iced fingers and a total disaster each time! The dough was very dry and heavy and would not rise no matter what. All the ingredients and procedures were followed to the letter but to no avail! Will definately not try again. Very disappointed.................

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