Sunday, 7 December 2014

Cinnamon buns


For the dough:

  • 500g plain flour
  • 1 small egg
  • 90g unsalted butter, melted
  • 1/2tsp ground cardamom
  • 10g dried yeast
  • 75g caster sugar
  • 285ml warm milk
For the filling:

  • 50g soft, unsalted butter
  • 1 1/2 tbsp ground cinnamon
  • 100g light brown sugar

For the glaze:

  • 40g caster sugar
  • 50ml water 
  • squeeze of lemon juice

To make the dough mix all of the ingredients together, then turn onto a floured surface and knead until the dough is smooth and stretchy.

Place the dough back in a bowl, cover with cling film and leave to rise for about 1 hour, until doubled in size.

Roll the dough out to 6-7mm thick, then prepare the filling (mix the butter, cinnamon and sugar until combined).

Spread the filling onto the dough, then roll like a swiss-roll, cut into 12 equal pieces.

Place the buns on a lined baking tray, spaced well apart as they will rise a lot.  Leave to prove again for about 30 minutes.

Bake in a pre-heated oven at 190C for about 20 minutes, until golden brown.

While the buns are in the oven prepare the glaze-place all of the ingredients in a small saucepan and cook over low heat until the sugar has dissolved and the mixture became syrupy.

Brush the glaze over warm buns and leave to cool.


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