This week's challenge is sweet sticky iced buns

INGREDIENTS

FOR THE DOUGH:

250g strong white bread flour

20g of refined sugar

20g of softened butter

1 large, beaten egg

Sachet (7g) instant yeast

½ teaspoon of salt

80ml of warm milk

50ml of water

FOR THE ICING:

250g of icing sugar

2-3 tablespoons of water, as needed

Yellow food coloring gel

Sugar sprinkling

FOR THE CHANTILLY CREAM:

300ml of double cream

30g of icing sugar

2 teaspoons vanilla paste

METHOD

Step 1

Preheat the oven to 190 ° C

To make the dough, place all dry ingredients in the bowl of the stand mixer with the dough hook on it.

Add the milk, beaten egg, softened butter and half of the water, then mix until the dough comes together.

Add the remaining water slowly to form a sticky dough.

Mix at high speed for 8 minutes until the dough is smooth and elastic.

Put the dough in a bowl with oil and leave to test for 45 minutes or until it has doubled in size.

Step 2

Put some flour on the counter and roll out the dough that has doubled in size.

Massage for 2 minutes until smooth. Divide the dough into 6 pieces, then roll it into balls and shape into fingers about 12-13cm long.

Line the fingers of the dough on an oily baking sheet, leaving space between them so that they touch each other while lifting.

Place the tray in a test bag and set it aside in a warm place for 30 minutes.

Step 3

For the icing, put the icing sugar in a bowl and whisk gradually with 1 tablespoon of water at a time to create a thick paste, beating any lumps.

Step 4

After the toes are done, bake for 10 minutes or until golden brown. Set aside to cool.

Step 5

For the chantilly cream, whisk the cream, icing sugar and vanilla together until soft.

Step 6

Slice each finger horizontally creating an equal top and bottom and spread a layer of jam on the lower half of each bun.

Pipe the cream on top of the jam.

Step 7

Smooth the icing over the bun with your finger, then sprinkle on it. Let it set for a few minutes on a wire rack.