Breads

Cinnamon buns
1. 
2. 
3. 
4. 
5. 
6. 
7. 
8. 
9. 

175ml whole milk
2 tsp dried active yeast
35g golden caster sugar, plus a little demerara sugar for dusting
350g flour, plus extra for dusting
1 egg, beaten
50g unsalted butter, very soft, and extra for the tin

CINNAMON BUTTER
100g unsalted butter, very soft
2 tbsp golden caster sugar
3 tsp ground cinnamon

Heat the milk to just below boiling point then cool until warm. Whisk in the dried yeast and 1 tsp of the caster sugar and leave in a warm place for about 10 minutes or until a thick foam has formed on top of the milk.

Tip the flour into a large mixing bowl and stir in half a teaspoon of salt and the rest of the caster sugar. Make a well in the middle of the flour and pour in the yeasty milk mixture, beaten egg and softened butter. Stir until the mixture is combined and comes together into a rough dough.

Tip onto a lightly-floured worksurface and knead for 5 minutes until the dough is smooth and elastic. Form into a ball, put in a bowl and cover with clingfilm. Leave in a warm place for about an hour and a half.

To make the cinnamon butter, beat together the butter, sugar and cinnamon.

Turn the dough onto a lightly-floured work surface and knead gently for 30 seconds. Roll into a rectangle, measuring about 30cm x 50cm. Turn it so the longest side is nearest to you, then spread the cinnamon butter over the dough, leaving a border of about lcm around the edges. Roll the dough up, starting with the long side closest to you and keeping the roll even. Cut into 7 slices of even thickness and put in a buttered non-stick 23cm springform tin.

Cover the buns loosely with oiled clingfilm and leave in a warm place for 40 minutes to prove. Heat the oven to 160C. Brush the buns with beaten egg and sprinkle with demerara sugar and flour. Bake on the middle shelf of the oven for 35-40 minutes until brown and cooked through.

• 10
• 20
• 50
• < Prev
• 1
• 4
• 7
• 10
• 13
• 22
• Next >