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.
Love buns? Try my Spiced Sourdough Buns!
- 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 Butter (melted)
- 1 Tbsp Sugar
- 1/2 tsp Salt
- 150 g butter (very soft)
- 50 g Brown Sugar - muscovado or demerara
- 1 Tsp Cinnamon
- A Handful of Sultanas (optional)
- 2 Cups of Icing Sugar
- 1 tbsp Butter (melted)
- 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)