Makes: 12, Calories: 297

Ingredients

Dough:

• 50g butter, melted.  375
• 200ml water, body temp
• 2 eggs, beaten.  150
• 15ml lemon / orange juice.  12
• 500g strong white bread flour.  1720
• 1x 7g sachet fast action dried yeast.  22
• 50g Marvel milk powder.  173
• 75g caster sugar.  300
• ¼ tsp salt

Icing:

• 200g icing sugar.  800
• 25ml water
• ½ tsp vanilla extract.  8

Method

1. Dough: In jug; Microwave water to body temp. Mix in butter and juice. Beat in eggs.
2. In large mixing bowl; Combine flour, yeast, Marvel, sugar and salt. Stir in wet ingredients until dough forms.
3. On lightly floured surface; Knead for 15 mins until smooth and springy (poke test).
4. Return to bowl, cover with clean tea towel, leave to double in size for 90 mins.
5. Grease and line 14x10" Pyrex roaster.
6. Lightly knead dough. Divide into 12 balls. Flatten, stretch and roll into fingers. Tuck ends under. Nip to seal. Put in roaster, 6 by 2.
7. Cover with towel. Rest for 45 mins.
8. Preheat oven to 160°C Fan/Gas Mark 4.
9. Milk wash tops. Bake for 25 mins until golden.
10. Cool for 15 mins. Remove from roaster. Slide fingers from parchment onto rack. Cool for 1 hr.
11. Icing: In medium Pyrex bowl; Mix icing sugar, milk and vanilla until smooth.
12. Break apart. Spread icing over fingers. Let set. Serve.

Calories = 3575

• 3560 / 12 = 297

Tip: Acid helps develop gluten. Dough enhancers include ascorbic acid (vitamin C) to improve rise. If no lemon/orange juice, use ½ amount vinegar.

Tip: Knead standard dough with oil, but enriched dough (butter and egg) with flour else it emulsifies the oil and become a mess.

Tip: Dough made with milk takes upto 40% more time to proof.

Tip: Poke dough with a finger after first proof (step 6). It should spring back halfway.

Tip: Freeze baked Fingers for upto 2 months. Defrost and ice when desired.