Bake these now for a delicious treat with your coffee. Perfect for after a Winter walk.
Cinnamon buns are my go-to in Autumn and Winter. Actually, who am I kidding, I eat them all year round. I came across this recipe recently on Instagram by @juliet_at_home and it now has a permanent place in my recipe collection. Its a winner and you should definitely give it a go.
Ingredients
For the yeast activation:
15g dry yeast (I use Allinsons)
150g milk
1 tsp caster sugar
For the dough:
Your activated yeast
50g milk
2 medium eggs
600g strong white flour
45g caster sugar
2 tsp salt
200 unsalted butter, room temperature
For the filling:
150g unsalted butter, room temperature
250g soft brown sugar
4 tsp cinnamon
For the glaze:
1 egg
2 tsp milk
For the sugar glaze:
100g caster sugar
100g water
Method
First, activate the yeast. Warm the milk (not too warm, about 38C is perfect) and stir in the sugar. Add the yeast and stir to combine. Leave for 10-15 minutes, until it starts to froth.
Make the dough. Put the eggs and milk in a large bowl (or stand mixer if you have one). Add the flour, then add the yeast on one side of the bowl. Add the salt and sugar on the other side. Add the butter.
Mix on a slow speed with a dough hook for 5 minutes, then increase the speed and mix for 10-12 minutes more, until you have a smooth dough that comes away cleanly from the sides of the bowl.
Form the dough into a ball, place it in a bowl, cover and leave for 45 minutes or until doubled in size.
Make the filling. Beat the butter and sugar together until pale. Stir in the cinnamon.
Lightly flour your surface and roll out the dough to about the size of an A3 sheet of paper with the short end facing you.
Cover the top two thirds of the dough with the filling (you may not need all the filling - you don't want to use too much or it will get messy when you try to twist them). Fold the bottom third of the dough up to cover the middle third. Then fold the top third down. (Similar to how you would fold a letter.)
Roll over the dough again gently with your rolling pin to even it out. Trim the ends, then cut into 12 equal strips.
To shape them, cut through the middle of each strip, almost (but not quite) to the top. Take each 'leg' and twist them around each other.
Coil each twisted strip into a round shape, tucking the end up through the middle.
Place on lined baking trays (6 per tray, nicely spaced out). Cover and leave to prove for 1 hour.
Preheat the oven to 190C. Brush the buns with the egg glaze and pop them in the oven. Turn the heat down to 180C and bake for 18-20 minutes, until golden.
While the buns are baking, make the sugar glaze. Put the water and sugar in a saucepan and bring to the boil. Turn down to a simmer until you have a light syrup.
Brush the baked knots with the syrup while still hot and leave to cool.
Enjoy ☺️
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