I am late again. I did actually manage to make this on time, but have been in France for a week, with laptop, but sans charger.
The challenge for October’s Fresh From the Oven from Claire, was to make cinnamon buns.
Similar to the Chelsea buns we made a year ago, I think enjoyed making these. I have a slightly hazy recollection, as I made the dough, went out with my cousin to a rather lovely dinner at the Vintner’s Company, then upon my return home I assembled the buns.
I have been told how much I had “enjoyed” the dinner and associated wines (bourne out by the liberal dusting of flour I discovered on my evening dress I must have been quite merry upon my return). My less than clear head in the morning was entirely due to the quantity of the rather excellent wines I was lucky enough to be offered.
As far as I am aware the only modifications I made to the recipe were to substitute the plain flour for whole wheat spelt, and to have a second overnight rise in the fridge.
- 400 g Strong White Bread Flour
- 2 Sachets of instant yeast 14/15g
- 200 g Plain Flour
- 2 Egg Yolks
- 250 ml Lukewarm Milk
- 50 g Melted Butter
- 1 Tbsp Sugar
- 1/2 tsp Salt
- 150 g Very Soft Butter
- 50 g Brown Sugar - muscovado or demerara
- 1 Tsp Cinnamon
- A Handful of Sultanas optional
- 2 Cups of Icing Sugar
- 1 Tblsp Melted Butter
- 1/4 Tsp Cinnamon
- 1/2 Tsp Vanilla Extract
- Water to Mix
In a jug mix the yeast, warm milk and tablespoon of sugar.
Leave to froth for 10 minutes if you have time then add the melted butter and egg yolks.
Mix this into the flours, with the salt.
Knead for 5-10 minutes on a floured surface or in your food mixer with a dough hook for 5 minutes.
Put in a large bowl with a plate on top and leave in a warm place until doubled in size (1-2 hours)
Knock down and flatten out until it's about the size of a large baking tray.
Slather with the very soft 100g ofbutter.
Sprinkle with the mix of brown sugar and cinnamon, and the sultanas.
Roll up so you have a long swiss roll type thing.
Slice into 2" slices and place in a deep cake tin
I used a 26cm Kaiser tin, with a bit of butter rubbed into it.
Allow to rise for another 1/2 hour. Tuck in any sultanas so they don't burn.
Bake at 200c for 10 minutes
Cover loosely with foil and bake for another 15 minutes or so.
At this point I brush it with a little melted butter and put it back in if not quite cooked through but it's probably not necessary. I am a born fiddler.
Tip out straight away - using a plate to tip it onto then back onto a 2nd plate.
Top with the warm buttery icing and leave to cool....as long as you can bear it.
They are still good on day two (and even better when warmed for 20 seconds in the microwave)
I am very excited by this month’s challenge, hosted by Sarah, as it is something I have wanted to make for ages.