Monday, 12 October 2015
Recipe: Coffee & Nutella Iced Fingers
As my Bake Off Bake Along journey comes to end, I felt it was only right to go all out on indulgence for my final bake. I always kind of forget how tasty iced buns could be, however when they appeared on the Great British Bake Off I was quite surprised it had been picked as one of the challenges for the final - anyone else think they were a little simple, I mean for the final?! I also had no idea that they could be filled - mmm.
Turning to Chris, I asked him what flavour buns he would like. I'm sure there is a joke there somewhere for those with a playful mind. He replied coffee. I full on intended to do coffee and walnut, I even bought the walnuts, but they remain unopened in my cupboard.
I completely forgot! When I looked at my finished buns I thought something was missing, so I piped some nutella on to the top. Don't get me wrong, I don't regret this decision because they were delicious and nutella instantly makes 99% of things better, but I also think walnuts would work great.
I know they don't look pretty, but who actually cares when they taste good?
I'm kind of lost at what to do now that the Bake Off Bake Along is over. I'm going to have to go back to thinking about what I am going to bake rather than having the luxury of picking from three options. I may get my friends to randomly select me technical challenges, I'm sure they won't mind. Or you guys could leave some suggestions in the comments!
You can check out all of my Bake Off Bake Along recipes and posts here:
Lemon & Blueberry Madeira Cake
Hazelnut Mocha Biscotti
Cheese, Pesto & Sundried Tomato Soda Bread
Vanilla & Blackberry Cheesecake
Apple & Sultana Frangipane
Mini Roasted Vegetable & Mozzarella Pies
Mini Chocolate & Raspberry Tarts
Makes 6 iced fingers
Paul Hollywood Iced Finger Recipe used as base
For the dough:
250g strong white flour
25g caster sugar
20g unsalted butter, softened
1 large egg
1 sachet of instant yeast
1 tsp salt
75ml warm milk
For the topping:
150g icing sugar
1 tsp instant coffee, dissolved in 2 tsp boiling water, cooled
2 tbsp Nutella
For the filling:
100ml double cream
1 tbsp instant coffee, dissolved in 1.5 tbsp boiling water, cooled
To make the dough, place all the ingredients into a large bowl and mix either with a dough hook, or by hand, holding back half of the water. Slowly add the remaining water, whilst mixing, until a dough forms. Knead for 5-10 minutes (if doing by hand, knead on a lightly floured surface for 10 minutes)
Place the dough in the bowl, and cover with a damp tea towel. Leave to rise in a warm place for at least 1 hour, or until double in size.
Preheat the oven to 220c and grease a baking tray. Take the dough and divide into six pieces, roll into finger like shape and place onto the baking tra, about 2 cm apart so that they have room to double in size (they should be just touching each other, but it doesn't matter if they don't). Leave to rise in a warm place for 40 minutes, then bake in the oven for 10 minutes. Set aside to cool.
To make the icing mix the coffee mixture with the icing sugar, adding a little more water if necessary to get the right consistency. It should be like a thick paste. Dip the tops of each bun in the icing, then allow to set.
To make the filling, whip the cream and the coffee mixture together then spoon into a piping bag. Cut the buns horizontally then pipe the cream into the middle of them.
Put the piping bag into a separate piping bag, and pipe a straight line across the top of the buns.
Tuck in straight away!