Delicious cinnamon buns
A tasty alternative pudding
Ingredients – makes 12 buns
For the dough:
300 g plain white wheat flour
200 g water
3 g dry yeast (1.5 g instant yeast, 6 g fresh yeast)
6 g salt
For the filling:
150 grams of butter at room temperature
125 g dark brown sugar (e.g. muscovado)
2 big tablespoons of cinnamon
Optional: a handful of pecans or walnuts
For the goo:
150 g butter
125 g dark brown sugar – like muscovado – sugar with flavour
Measure the flour into a big bowl.
If using instant or fresh yeast sprinkle it in and add all of the other ingredients. If you are using dry yeast, make a well in the flour, add 100 g of the water and wait for 10-15 minutes until a beige sludge forms on the top. Then add the rest of the ingredients. Knead well for 10 minutes.
Pop the dough back in the bowl and let rise for 1-2 hours until it has doubled in bulk.
Meanwhile make the filling and the goo:
For the filling, beat the butter, sugar and cinnamon beaten together and put them aside.
For the goo, melt the butter and the sugar slowly together in wide, shallow saucepan. You will need to roll each bun in this mixture so leave enough room for you to be able to do this. Do this gently either on the stove or in a warm oven just so that the sugar is incorporated into the butter. Then put it aside.
When the dough has risen, scrape it out onto a floured surface.
Shaping cinnamon buns:
Roll the dough into a big rectangle about 12×9 inches – about the size of a sheet of A4 paper. Brush the top edge with water in a strip about 2 cm wide and then spread the filling over it evenly, leaving the strip of water exposed.
Roll the dough up into a sausage, from the bottom to the top, tugging it gently toward you at each roll to achieve a tight sausage.
If you want to cover it and place it in the fridge for 30 minutes or so at this stage, please do. It makes it easier to slice. You can even leave it in the fridge over night – covered with cling film/plastic wrap.
Cut the sausage into 12 slices and, as you cut the slices, roll them into the melted and cooled butter and sugar mixture, and then place them one by one into in a 12×12 inch baking tin that you have buttered lavishly. Snuggle them in tightly so they rise up rather than spread out. Scrape the remaining goo over them evenly and then cover them with a tea towel or cling film/plastic wrap and let them rest for one hour.
Preheat the oven to 200 degrees. Bake the buns for 40 minutes, until they are golden brown. If they begin to get too brown, cover them with foil. When they are done, take them out of the oven and turn them out immediately onto a plate by placing the plate on top of the tin and inverting the whole thing.
Be extremely careful not to spill the hot, melted butter anywhere or you will burn yourself and waste the best bit. Try to let them cool before you eat them – but it’s tough.
Recipe supplied by Virtuous Breads