1345. Jam Finger Buns

The British divergents all seem to have their own versions of bread, jam and butter. This is an Australian one, filling a yeast-risen dough with jam and cream.
To add a dessert-worthy touch, the buns are further glazed. I honestly found the end result a bit too plain for all the stages and effort it took to make, but what's the world if not for different tastes?



Ingredients:

For the Dough:
500g flour
50g sugar
40g butter, at room temperature
2 eggs
1 Tbsp dried yeast
1 tsp salt
150ml lukewarm milk
140ml water

For the Icing:
200g icing sugar
5 teaspoons cold water

For the Filling:
200ml whipping cream, whipped
100g jam



Method:

Make the Dough: Put all the dough ingredients into the bowl of an electric mixer and mix on low for about 10 minutes. Once the dough is smooth and elastic, cover the bowl with plastic wrap and set aside in a warm spot for about an hour, until doubled in bulk.
Preheat the oven to 450F.
Divide the dough into 12, roll into balls and shape them into fingers about 13cm long. Place them onto the prepared baking tray, leaving some room between for them to double in size and set aside for about 40 minutes.  They should just touch each other when risen.  Bake for 10 minutes and then remove them to a wire rack to cool.
Ice the Buns: Pour the icing sugar and the water into a bowl and stir until smooth.  Dip the top of the buns into the icing and smooth with your finger.  Put them back on the wire rack to set for a few minutes.
Fill the Buns: Slice the buns horizontally, leaving one long edge intact.  Pipe in the cream and then pipe in a line of jam.

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