Jam Filled Brioche Iced Finger Rolls
A delicious alternative the the traditional iced finger roll
- 4 cups all purpose flour
- 1/3 cup sugar
- 4 teaspoons dry yeast
- 2 teaspoon salt
- 4 large eggs
- 1/2 cup milk
- 1 cup I cant believe its not butter
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly
Mix the flour, sugar, yeast and salt before whisking the eggs into the mixture. Mix until firm and elestic in texture.
Knead or roll the butter spread into the mixture several times over to incorporate layers similar to puff pastry and mix the butter into the dough. You may attempt whisking but the mixture will be very tough and sticky and difficult to manage.
Leave the dough to rise for 1 hour in a warm place
Roll the dough flat roughly 1/2 cm thick and leave to rest for a further hour.
Once rested cut the mixture in 3" strips, spread jam through the center being careful not to reach the edges, roll the dough around the jam center and gently crimp the edges before rolling this backwards and forwards gently in your hands to create a sausage shape being careful not to squish the air out of the pastry
Place the sausage strips together on a baking tray packed firmly and place in the fridge over night
Butter the brioche and leave to rest 2-3 hours before cooking, place in a preheated oven at 180 for 20 minutes until risen and crisp
Ice the finger strips with your choice of icing or frosting and serve.
Feel free to eggwash the brioche but as you're icing the surface anyway this is not necissary.
Dip the entire brioche in icing for a deliciousely simple yet utterly tempting treat.
Sprinkle with hundreds and thousands for a little colour and an impressive visual appeal