Preheat your oven to 220°C.
Combine dough ingredients in a bowl, adding water gradually until a dough forms.
Knead the dough on a floured surface for 10 minutes until smooth.
Place dough in a bowl, cover with a damp cloth, and rise for 1 hour.
Divide dough into 12 pieces of 70g each and shape into 13cm fingers.
Place on a greased tray and let rise for 40 minutes.
Bake for 10 minutes then allow to cool completely.
Mix sifted icing sugar with cold water to create a thick paste.
Dip the tops of the buns into the icing and set on a rack.
Whip the cream and prepare piping bags for cream and jam.
Slice buns horizontally, pipe with cream and jam, and dust with icing sugar.