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Cinnamon Buns

Recipe

Difficulty: Pretty easy (honest!)

Ingredients

 300ml milk (full fat)

1 tsp of cardamom seeds (roughly)

50g butter

500g plain flour

1 sachet of fast acting yeast (or 7g )

60g soft brown sugar

½ Pinch of sea salt

1 egg, beaten

Vegetable Oil, to grease

Filling

75g butter, softened

50g dark brown sugar

4tsp cinnamon

100g mixed fruit (optional)

½ tsp salt

Decoration

3 tsp of apricot jam (beaten)

  • 120g confectioners’ icing sugar
  • 2-3 Tablespoons of milk

Method

Pour the milk in a small pan, add the cardamom seeds and bring to just below the boil. Take off the heat, stir in the butter and leave to infuse until the liquid is lukewarm. Strain the mixture to remove the seeds.

Whilst the milk mixture is cooling, put the remaining dry ingredients into a food mixer or large bowl, add the egg. And mix together. Once the egg is combined gradually add the milk mixture and stir together to make dough. It may take a while to combine but you’ll know it’s at the right stage when the mixture starts to come away from the edge of the bowl.

Tip on to a lightly oiled work surface and knead the dough by hand for around five minutes (it will take slightly less time if you’ve been using a food mixer previously. Don’t worry if you think it looks a bit too sticky, the dough will be very soft at first, but it will begin to firm up and become more “pillowy”.

Then lightly oil a bowl, place the dough inside. Then cover the bowl and leave it somewhere warm for around 30 minutes.

Whilst the dough is proving make the filling by beating together all the ingredients (apart from the mixed fruit) until soft and easily spreadable. Then grease a tall, 23cm cake tin or a flat baking tray (depending on whether you want a cake or single rolls).

Once the dough has proved, roll it out on a lightly oiled surface to a rectangle roughly 35 x 25cm. Spread the filling out across the dough and, if you want to use fruit, sprinkle the mixed fruit evenly over the top and press down. Then tightly roll up the dough, starting from one of the long edges, like a swiss roll.

Then cut the roll into either 7 slices (if you’re using a cake tin) or 14 slices (if you want individual buns).

Arrange these in the tin or on the backing tray, evenly spaced out. Then leave to prove again for about 30 minutes, until the dough has almost doubled in size.

Whilst the dough is proving for the second time, heat the oven to 200C/400F/gas mark six and when the dough is ready, bake for 25 minutes or until golden brown (if you’re making the rolls in the cake tin you may need to bake them for slightly longer due to the density of the dough.

During baking mix the icing sugar and milk together to make the glaze.

As soon as the rolls are out of the oven, brush with the beaten jam to glaze and once the rolls have cooled slightly (if you can wait that long) drizzle the rolls generously with the glaze.

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