Makes 12 iced or school buns


500g/1lb 2oz strong bread flour

10g/1oz salt

50g/2oz caster sugar

50g/2oz unsalted butter, cold

2 eggs, lightly beaten

20g/1oz fresh yeast or two sachets dried yeast

200ml/7fl oz warm milk

Fillings and toppings

300g/10oz icing sugar, sift

5 tablespoons cold water

200ml/7fl oz double cream. optional

100g/4oz strawberry jam


1. Line two large baking trays with parchment paper.

2. To make the dough, add the flour, salt and sugar to a large mixing bowl.

3. Rub in the cold butter with your fingertips to form breadcrumbs.

4. Dissolve the fresh yeast into the warm milk, add the beaten eggs and make a soft, sticky and pliable dough.

5. Lightly flour a worktop, then knead the dough well for 10 minutes until it becomes smooth, springy and elasticated.

6. Return the dough back to the mixing bowl and cover with a tea towel allowing it to prove for an hour.

7. Once risen well, divide the dough into 12 pieces and roll into balls, then into fingers 12cm/4 inch long.

8. Place your fingers onto the baking trays allowing room for spreading.

9. Leave somewhere warm to rise again for around 40 minutes until doubles in size.

10. Preheat the oven to 200c/Gas Mark 7 and bake your fingers for around 10 minutes or until golden colour.

11. Leave to cool fully on a wire rack, then make the icing.

12. To make the icing, sift the icing sugar into a bowl and gradually add the cold water to make a thick, smooth spreadable paste.

13. Dip each finger into the icing and smooth off any excess with your finger for a professional finish.

14. Split the fingers with a bread knife and fill with strawberry jam and double cream for an optional and recommended treat.