For the dough
500g strong white bread flour
2 x 7g packets dried yeast
50g caster sugar
40g softened unsalted butter
2 large eggs
130ml lukewarm milk
100ml lukewarm water
For the filling
200gms icing sugar
Put all the ingredients for the dough into a large mixing bowl. Mix together with your hands until a dough is formed.
Tip the dough onto a lightly floured worktop and knead well for 10 minutes or until the dough is smooth and elastic. Return to the bowl and cover with a damp tea towel. Leave to rise for 1 hour.
Tip the dough out onto the very lightly floured worktop again and divide into 10 pieces (about 100gms each). Roll into balls and then into longer rolls.
Preheat oven to 220c
Place the rolls on to a baking sheet, leaving plenty of space around and between them to allow for spreading. Leave to rise, in a warm place until doubled in size.
Bake for 10 minutes till golden brown
Remove from the oven and leave to cool on a wire rack.
When the fingers have completely cooled, split them open lengthways,
To make the icing sift the sugar into a bowl and slowly add the water, whisking all the while with a fork. Making a thick paste
Dip the tops of the buns into the icing and leave to set.
Put jam and whipped cream on the bottom half and put the top on.