Wednesday, 3 July 2013

Cinnamon Buns...

For years I have being making these tasty treats. They are small, delicious, tasty and sweet. What more could you want! They consist of pastry which has being rolled into a spiral shape with a sweet and sugary filling! Then whats more, a white glacé is drizzled over! Sweetness overload! 

Originally this recipe calls for a yeast dough, but this faster method works just as well!  Happy Baking!

Ingredients:

Filling:
100g softened butter
1 tsp cinnamon
100g soft light brown sugar

Dough:
375g Plain flour
1 tsp baking powder
1tsp cinnamon
25g caster sugar
50g softened butter
1 egg
200ml whole milk

Icing:

75g Icing sugar
1-2 tbsp water

Method:

1. First, preheat the oven to 200C (400F) and butter or line a 10 inch circle cake tin.





2. Make the filling. Put the butter, sugar and cinnamon in a bowl and mix until combined. Set aside (not in fridge)

3. Next, make the dough. Sift the flour, baking powder and cinnamon into a bowl and stir to combine. Add the sugar, then the butter. Rub the butter into the flour mixture using the 'rubbing-in method'. Continue until the butter can no longer be seen and the mixture resembles breadcrumbs.





4. Whisk the egg in a bowl and then add the milk. Continue to whisk until the egg is equally dispersed. Make a well in the centre of the dry mixture and pour in the majority (but not all) of the milk mix.

5. Using your hand/fork mix the mixture in one direction until the dough comes together. You may need to add the rest of the milk if the mix is too dry.

6. To make the buns, tip the mix out onto a flat, floured surface. Use a rolling pin and roll out a rectangle with even thickness of about 2cm.





7. Next, spread the filling evenly over the dough using a palette knife. Spread to about 2cm away from the edges. Then begin to roll it up! Roll the length away from you so it begins to resemble a swiss roll. Then cut the 'log' about 11 times to create the individual pieces.








8. Place the pieces in the tin in a circular shape leaving a tiny space between each 'swirl'. Place in the oven and bake for around 25 mins.


For the Glacé:

 1. Mix the sugar and water together in a small bowl. The amount of water required depends on several factors, such as the brand of icing sugar used. It usually requires 1 1/2 tablespoons.








When the cluster of buns is cooked and (slightly) cooled, transfer to a serving plate. Drizzle the icing over them. To serve break off individual buns with your hand! Then, leave the delicacies on the table and watch them disappear before your eyes!





Variations:

These buns can be varied in so many ways.
  • Instead of placing the swirls into a cake tin, why not put in individual bun cases! This way they are easier to access and will result in less sticky fingers!
  • Mix in some toasted pecans to the filling mix. This will result in a crunchy filling and a very nutty treat.
  • For a real change add in dried fruit to the filling and spread as normal. This will add great texture to the finished product.

I hope you enjoyed my first recipe post. These really are so tasty, sweet and absolutely a must-try! Please ask any questions you may have or feel free to leave suggestions of what you would like to see next. Happy baking!

Siobhán
 x

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