Give Them The Finger Bread
Makes approximately 8 hands
-
1/3 cup warm water (105°F to 115°F)
-
1/3 cup warm milk (105°F to 115°F)
-
2 envelopes/14g/4.5 teaspoons dry yeast
-
3 3/4 cups all purpose flour
-
2 teaspoons salt
-
3 large eggs
-
1/2 cup caster sugar
-
1 1/2 cups/3 sticks/320grams unsalted butter, each stick cut into 6 pieces, at room temperature
-
1 egg, beaten to blend with 1 tablespoon water (for glaze)
-
1 packet of slivered almonds for fingernails (you won't need the whole bag but you may want to find good "nails")
Step 1 - Place the warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened (you may need to use a spatula to help combine the two) about 10 seconds. Scrape sides and bottom of bowl. Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-high and beat until dough pulls away from sides of bowl which will take about 7 minutes. Youd be surprised at how it does come together after a while as it looks beyond repair at times! Or use pent up fury to knead.
Step 2 - Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume for about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl. Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes which is about 2 hours total. Cover bowl with plastic; chill dough overnight. The longer it rests the easier it is to work with so overnight is preferable but results in delayed gratification where immediate gratification may be necessary ;)
Step 3 - The next day, summon up any inner rage at this person and punch dough down. Knead with dough hook for 1-2 minutes. Then rest the dough for another 20 minutes while covered until ready for use.
Step 4 - Line 2 baking sheets with parchment. Lightly grease hands and pinch off some dough and roughly pull it into a triangle shape. Use your own palm to shape it into the same size as your palm. Place "palm" on parchment. Pinch a small ball and place in palm to represent the fleshy part of the palm. Then roll dough into a long rope to make fingers. The dough does rise so make them thinner than your actual fingers as they roughly double in thickness. Measure the length of your fingers against the rope of dough and affix it to the palm with the middle finger going upwards and the other facing downwards. Again use your own hand as a guide. Preheat oven to 200c/400F.
Step 5 - Gently glaze with egg glaze and affix the almonds. Draw lines to represent lines on hand and bake for 20 minutes or so depending on the size of your hand (yours may need 5 minutes longer if the model has man hands).