Mary Berry Iced Fingers
Mary Berry Iced Fingers are soft yeast buns shaped into finger-length rolls, baked until light and fluffy, then topped with a smooth icing made from icing sugar and water. Unlike cakes, these are enriched bread buns, giving them a tender crumb and mild sweetness that pairs perfectly with the icing.
- Prep Time: 25
- Cook Time: 15
- Total Time: 40 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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Strong white bread flour – 450 g
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Caster sugar – 50 g
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Fast-action dried yeast – 7 g sachet
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Salt – 1 teaspoon
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Unsalted butter – 50 g, softened
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Milk – 300 ml, warm
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Egg – 1 large
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Icing sugar – 250 g
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Cold water – 2–3 tablespoons
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Sprinkles or hundreds and thousands – for topping
Instructions
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Prepare the dough – Mix flour, sugar, yeast, and salt in a bowl, then rub in the butter.
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Add wet ingredients – Pour in warm milk and egg, mixing to form a soft dough.
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Knead until smooth – Knead for 8–10 minutes until elastic and springy.
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First rise – Cover and leave in a warm place for about 1 hour until doubled in size.
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Shape the fingers – Divide the dough into equal portions and roll into finger-length buns.
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Second rise – Place on a lined tray, cover loosely, and prove for 30–40 minutes.
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Bake until light golden – Bake at 200°C (180°C fan) for 12–15 minutes.
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Cool completely – Transfer to a rack before icing.
Find it online: https://maryberrycooks.co.uk/mary-berry-iced-fingers/