Cinnamon Buns

As I have been doing lots of yeast recipes in the past few weeks when I was sent this lovely recipe for cinnamon buns I knew I had to try it out.

A mixture of strong and plain flours is used and this makes the dough softer and a little harder to handle. After the first rising the dough is NOT knocked back but just used as it is to make the rectangular shape. Putting the buns into a deep foil lined roasting tin helps to let them rise into shape. They come out very soft and fluffy.

Ingredients – dough

• 250g strong flour
• 250g plain flour
• Half a tablespoon of dried yeast
• 50g butter
• 50g granulated sugar
• 1 egg – beaten
• Around 330ml milk

Ingredients – cinnamon mix

• 40g butter – softened
• 1 & 1/2 tablespoons demerara  sugar
• 1  teaspoon ground cinnamon

Method

• Line a roasting tin with foil taking it all up the sides.
• Warm a little of the milk and add the yeast.
• Leave for around 10 minutes.
• Mix the flours together.
• Rub the butter into the flour – like breadcrumbs.
• Add the sugar.
• Make a well in the centre and pour in the yeast mixture.
• Add the beaten egg
• Slowly add the milk – you might not need all of it.
• Use a knife first to start to bring everything together
• Then use your hands and form a soft dough ball.
• Knead the dough on a lightly floured surface for at least 5 minutes – even up to 10 minutes.
• Place the dough into a bowl, cover (a disposable shower cap is good) and leave to rise until the dough has doubled in size.
• Mix up the cinnamon mixture in a small bowl.
• Turn the dough out onto a lightly floured board.
• DO NOT KNOCK BACK THE DOUGH.
• Using you fingers gently flatten and shape the dough into a rectangle.
• Cover the dough with the cinnamon mixture.
• Roll into a log.
• Slice into thick pieces.
• Place the pieces into the tin.
• Cover and leave to rise.
• Pre-heat the oven to GM6 – 200°C
• Once all the pieces are touching put in the hot oven.
• Bake for around 20 mins – check and maybe cover after 15mins.
• leave to cool in the tin on a cake grid.
• Dizzle with lemon icing  or dust or dust with icing sugar.