Place your flour in the bowl. Add the sugar and the salt. Put the yeast on one side. Do not let yeast touch salt.

Warm the milk in the pan. Add the butter to the milk. Let the butter melt slowly now. The mix should be warm.

Whisk the egg into the milk. Pour the liquid into the flour. Mix it with your clean hands. A soft dough will soon form.

Turn the dough onto the table. Knead it for ten full minutes. The dough should become very smooth. It will feel quite stretchy now.

Place dough in a greased bowl. Cover it with a warm cloth. Let it rise for one hour. It should double in total size.

Divide the dough into twelve pieces. Roll them into long finger shapes. Place them on the baking tray. Leave space between each finger bun.

Cover the trays with a cloth. Let them rise for forty minutes. They should look very puffy now. Preheat your oven to 200°C.

Bake the buns for ten minutes. They should be a light brown. Do not overcook these soft buns. Let them cool on a rack.

Mix icing sugar with some water. It should be a thick paste. Dip the top of buns in. Let the icing set firmly now.

Slice the buns down the side. Add a layer of sweet jam. Pipe in some whipped cream too. Your iced fingers are now ready.