Liam’s vampire fingers feature an iced bun piped with Chantilly cream to look like teeth, dripping with raspberry jam “blood”. This recipe uses baking powder instead of yeast, which means you have to act quickly, but the results will be fang-tastic.
Makes:
6 x Iced Buns
Difficulty:
Needs skill
Hands-On Time:
32 mins
Baking Time:
22 mins
- Ingredients
- Method
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Method
Step 1
Preheat oven to 220°C/200°C fan/430°F/Gas 7.
Step 2
For the bread dough, add all the ingredients except the egg yolk into a bowl and mix to bring together. Knead the dough lightly until its smooth.
Step 3
Tip the dough out onto a lightly floured surface and divide into 6 equal pieces.
Step 4
Roll each piece into a sausage shape about 10cm in length, then transfer to a lined baking sheet, leaving a gap of about 2cm between each one.
Step 5
Brush each bun lightly with egg yolk.
Step 6
Bake for 20 minutes, until the buns are puffed up and have a shiny, golden top.
Step 7
Once baked, transfer to a wire rack to cool.
Step 8
For the jam, add the raspberries, jam sugar and a pinch of black pepper to a small saucepan and place over a medium heat. Stir until the sugar has dissolved and the raspberries begin to release their juice. Turn the heat up to high and bring to the boil. Continue to boil until the mixture reaches 104°C/219°F or for about 3 minutes.
Step 9
Remove from the heat and pour into a shallow container and put in the fridge to chill.
Step 10
Once chilled, pass the raspberry jam through a sieve to remove the seeds, pushing down on all the raspberry pieces, then transfer the smooth jam in a piping bag and set aside.
Step 11
For the Chantilly cream, place all the ingredients into the bowl of a stand mixer and whisk to soft peaks. Transfer to a piping bag fitted with a plain nozzle.
Step 12
To assemble, slice each bun in half horizontally, then six long blobs of Chantilly cream on the base of the buns to look like teeth.
Step 13
Stick almonds to the Chantilly cream on either end of each bun to form ‘fangs’.
Step 14
Pipe the jam ‘blood’ over the teeth, allowing it to trickle down.
Step 15
For the icing, mix the fondant icing sugar with enough water to make a stiff icing. Spread the icing over the top of each bun and then gently place on top of the cream.
