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GREAT BRITISH BAKE OFF FINAL  –  BAKE NO. 3

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CARDAMOM AND CINNAMON ICED FINGER BUNS

INGREDIENTS

For the dough: 

500g/1lb 2oz strong white flour

50g/1¾oz caster sugar

40g/1½oz unsalted butter, softened

2 free-range eggs

2 x 7g/¼oz sachets instant yeast

2 tsp salt

150ml/5fl oz warm milk

140ml/4½fl oz water

6 large cardamom pods (any colour) remove seeds and grind them to a dust

For the filling:

4 large cooking apples, peeled and cored

2 tablespoons light brown or demerara sugar

pinch of cinnamon

200ml/7fl oz double or whipping cream

For the icing:

200g/7oz icing sugar

pinch of cinnamon

5 tsp cold water

METHOD

  1. Preheat the oven to 220C/425F/Gas 7.
  2. Place all the ingredients into a large bowl (holding back about ¹/3 of the water) keeping the salt and yeast separate . Stir and sqwidge the mixture together with your hands to fully amalgamate all the ingredients, then slowly add the remaining water (you may not need it all) to form a sticky, wet dough and knead in the bowl for about 5 minutes. (I found this such good tip as until then it’s a bit of a sticky gooey monster!)image
  3. Tip the dough out onto a floured surface and knead for around 10 minutes until it becomes smooth, and much less wet, although it will remain a bit sticky.  Return the dough to the bowl, cover with a damp tea towel, cling or my favourite a clean shower cap and leave to rise in a ambient place for one hour, to double in size.
  4. Once the dough has doubled in size remove from the bowl sprinkle with the cardamom dust and gently knead it to evenly distribute; divide into 12 pieces, (each will be approx. 80g) then roll into balls and roll/shape into fingers about 13cm/5in long and 1″ thick.image
  5. Place the dough fingers onto a greased baking tray, leaving space for them to double in size (I left about ½”/2cm) then cover and set aside for 40 minutes. imageThey should just touch each other when they’ve risen. Bake in the oven for 10 minutes then set them aside to cool.  image
  6. Meanwhile, peel and core your apples and chop into small pieces, put in a heavy pan with the sugar and cook on a medium heat until it becomes a puree.  Allow to cool fully.
  7. Make the icing; sieve the icing sugar, with a pinch of cinnamon, 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, smoothing it with your finger, then leave to set on a wire rack. image
  8. Lightly whip the cream, with a spoonful of icing sugar if you prefer it, or even another pinch of cinnamon and spoon it into a piping bag fitted with a small nozzle (patterned or plain).  Put the cooled puree into another piping bag, either without any nozzle or with a wide one.  Slice the iced fingers horizontally, just under the icing on one side leaving the far long edge intact.   image   Pipe in a generous line of apple and then pattern the whipped cream on top of that so that it is at the front of the cut.  Lightly sprinkle with cinnamon.

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Ohhhhhh my! I have to say that I was blown away with the taste of these golden bundles of gorgeousness, even if i do say so myself! I was a little nervous of making them as bread is not my thang, infact it is my Nemesis, but they were perfect from start to finish. The recipe i adapted from was the maestro himself Mr Holywood so i knew the basis recipe was good, it was just faith in my own ability to make a good dough. I actually could not wait to sink my teeth into these, and wolfed the very first one done!image

TIPS  –  I would highly recommend the use of a food mixer set with a dough hook for making the dough, as it is very wet and sticky and i did end up making rather a mess in the kitchen with little bits of it flying all over! If you are making them for a ‘tea’ party you could make all the ingredients (except the icing) a day or 2 before you need them and simply assemble them as you want them. 

I like to cover my dough and pastry bowls with a clear plastic shower cap (you can buy these really easily from a pound shop!) but i highly recommend the purchase of some large clear plastic bin bags too, my largest baking tray fits easily into one of these, so when things are having their second prove they won’t get ‘skinned’ which can retard the growth, much easier to use than a carrier bag, which you can’t see through, less mess than a wet tea towel and won’t stick to the second rise like cling film can! And you can use them over and over again too.

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As you you can see from the pics above, the not using a mixer don’t half cause a bit of a mess around the kitchen hahaha 😂

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One thought on “

  1. they look lovely and well done on another entry for the final!! you have been busy. thank you for joining in so much swell
    good luck x x

    Like

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