Cream & jam finger

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Cream & jam fingers
Makes 12
For the buns:
280ml milk, lukewarm
4 tbsp caster sugar
2 1⁄4 tsp active dry yeast
565g strong flour
1 tsp salt
3 eggs, beaten
1 tsp vanilla extract
90g unsalted butter, at room temperature
1-2 tsp sunflower oil, for greasing

For the filling:
700ml double cream
120g icing sugar, sifted
2 tsp vanilla extract
50g raspberry jam
  1. Line two baking trays with parchment paper and set aside.
  2. In a jug, stir together the warm milk, half of the sugar and the yeast. Leave for 10-15 minutes or until foamy.
  3. In the bowl of a free-standing mixer fitted with a dough hook attachment, combine the flour, salt, vanilla and remaining sugar,
  4. Add the milk mixture and two-thirds of the eggs and mix on low for 2-3 minutes.
  5. Increase the speed and mix for a further 10 minutes. Add the butter a little at a time, beating between each addition. Mix for a further 10-15 minutes, until the dough is smooth and soft.
  6. Lightly coat a large bowl with oil.
  7. Shape the dough into a ball and place into the bowl. Cover the bowl with cling film and leave in a warm place for 45-60 minutes or until doubled in size
  8. Turn the dough out onto a floured surface and divide it into 12 equal portions. Shape each into a ball and cover with cling film or a tea towel as you roll.
  9. To shape the buns, take a ball of dough and flatten slightly, then roll into a sausage about 10cm long, making sure it is even and the ends are rounded. Place onto the lined baking tray.
  10. Repeat the shaping with the remain-ing pieces of dough, spacing the rolls well apart on the baking sheet.
  11. Cover the trays lightly with cling film and leave to rise in a warm place for 30-45 minutes, or until a small indentation is left when poked gently with your finger.
  12. Preheat the oven to 200 ̊C/180 ̊C fan/ gas mark 6.
  13. Brush the buns with the remaining beaten egg. Bake for 18-20 minutes, rotat- ing the trays halfway through, until golden brown. Leave to cool on a wire rack.
  14. For the filling, whisk the cream, icing sugar and vanilla to soft peaks. Spoon into a piping bag with a star nozzle. Spoon the jam into a piping bag and snip a small hole in the end of the bag.
  15. Once the buns are fully cold, slice each lengthways down the centre, making sure not to cut the whole way through.
  16. Pipe the cream into the middle of each bun and add dollops of jam. Dust with icing sugar and serve.

Per serving: 474kcals, 24.3g fat (14.2g saturated), 56g carbs, 17.7g sugars, 8g protein, 1.3g fibre, 0.087g sodium