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
- Dough: In jug; Microwave water to body temp. Mix in butter and juice. Beat in eggs.
- In large mixing bowl; Combine flour, yeast, Marvel, sugar and salt. Stir in wet ingredients until dough forms.
- On lightly floured surface; Knead for 15 mins until smooth and springy (poke test).
- Return to bowl, cover with clean tea towel, leave to double in size for 90 mins.
- Grease and line 14x10" Pyrex roaster.
- 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.
- Cover with towel. Rest for 45 mins.
- Preheat oven to 160°C Fan/Gas Mark 4.
- Milk wash tops. Bake for 25 mins until golden.
- Cool for 15 mins. Remove from roaster. Slide fingers from parchment onto rack. Cool for 1 hr.
- Icing: In medium Pyrex bowl; Mix icing sugar, milk and vanilla until smooth.
- 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.
