Cinnamon Buns

Following my eventual success last year with baking sourdough bread, I felt more confident to try to bake other types of bread.  My next challenge I decided would be an enriched dough bread, possibly a brioche or some other type of sweet bread.

Fast forward to April this year and I saw this recipe for Hot Cross Cinnamon Buns.  I am not overly keen on raisins in bread or cakes – with the exception of Christmas cake – and nor did I want the bother of making the “cross”.  I decided (surprise!) to adapt the recipe slightly and just bake cinnamon buns.

I was halfway through and began to have doubts in my ability.  Maybe trying this new recipe with my head clouded by chemo fog was not such a good idea.  But, oh, how glad I am that I persevered!  This is my version of the recipe:

Dough:

250ml semi-skimmed milk

zest of one orange

25g butter

500g strong white bread flour

1 teaspoon ground cinnamon

85g golden caster sugar

7g sachet fast -action dried yeast

1 medium egg, whisked

Filling and topping:

125g softened butter

1 teaspoon ground cinnamon

50g light muscovado sugar

1 medium egg, whisked

Warm the milk with the orange zest until steaming.  Remove from heat and add the butter, stirring until melted.  Put to the side to cool slightly.

Mix together the flour, caster sugar, yeast, cinnamon and one teaspoon of salt in a large bowl.  Pour in the milk mixture and the whisked egg and stir with a wooden spoon until combined. Turn out the dough onto a lightly floured surface and knead until smooth and elastic – approximately 10 minutes.  Put the dough in an oiled bowl, cover and leave in a warm room to prove for approximately 2 hours, until doubled in size.

For the filling, mix  the cinnamon with the softened butter, and light muscovado sugar until well combined.

Tip the dough onto a work surface and knock the air out.  Roll it out into an oblong shape approximately 30 x 40cm.  Spread the cinnamon butter mixture all over the dough.  Starting at the long end of the dough, roll it tightly into a long sausage shape.  Cut the dough into 12 even pieces. Lightly dust a baking tray with flour and place the pieces with a small gap between each one, making sure the open end of the scroll faces inwards so that it doesn’t unravel during baking.  Lightly cover the tray and leave in a warm room to prove for approximately 1 hour until almost doubled in size – their sides should be just touching.

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Heat the oven to 180°C / 160°C (fan).  Brush the top of the buns with the beaten egg, and bake in the oven for 25 minutes until deep golden brown.

Once the buns are baked, leave them on the baking tray for 10 minutes.  I brushed a thick glaze of icing sugar, water and vanilla over the top.  Remove to a rack to cool.

Well, my first time baking sweet buns, and baking with an enriched dough.  And, I am so impressed with myself!   I was concerned that the cinnamon might be overpowering, but it wasn’t. The buns are lovely, soft and fluffy.  I couldn’t have hoped for better.  Definitely a success!

Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂

 

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