INGREDIENTS

Loprofin Iced Buns

• ½ pkt/250g Loprofin Low Protein Mix
• ½ sachet (1 tsp) dried yeast (encl. with Mix)
• 25g (1oz) caster sugar
• 50g (2oz) economy butter, at room temperature
• 110-140ml (4-5floz) warm water
• Cooking oil
• 4 x 15mlsp (4tbsp) thick glace icing

METHOD

1. Preheat the oven to:  200ºC/400ºF/Gas Mark 6
2. Combine Loprofin Low Protein Mix, yeast and sugar in a large bowl.
3. Cut the butter into small pieces and rub into the dry ingredients, stir in sufficient warm water, to form a soft not sticky dough.
4. Dust a work surface with Low Protein Mix and lightly knead the dough for about 1 minute, until smooth.  Cut into 8 equal sized pieces.
5. Knead and shape the pieces of dough into fat fingers, approximately 10cm (4inch) long and place on a greased baking tray.
6. Evenly brush each dough finger with oil.
7. Loosely cover the fingers with cling film and put the tray in a warm place for, approximately 25-30 minutes, until the dough has risen and doubled in size.
8. Carefully remove the cling film and place the tray in a preheated oven for approx.10 minutes, until the fingers are lightly browned.
9. Cool slightly on a wire rack, before spreading glace icing over each finger.
10. Serve warm or cold.

Makes 8 fingers

Notes:

Fruit Fingers:  Add 25g (1oz) mixed dried fruit at stage 2, before adding the warm water, then continue with the method above.

Tip: The cooked fingers can be frozen successfully, but allow to fully defrost and ‘refresh’ in a warm oven for a few minutes before topping with glace icing.