How to make cinnamon buns – recipe | Bread
THere are few things quite as fun as a sticky bun. Soft and sweet like an edible pillow, they’re a lovely thing to sink into with a cup of coffee, and although they look impressive, they’re also unexpectedly easy to make at home. This Scandinavian version is flavored with cinnamon, but feel free to change the spices to suit your taste.
Preparatory school 30 minutes
break 1 hour+
He cooks 25 minutes
makes 7
1 teaspoon ground cardamom seeds (from about 25 pods; see step 1)
300 ml whole milk
50 grams of butterApproximately cubes
425 grams of plain flour
60 grams of fine sugar
¼ teaspoon fine salt
– 7 grams of fast-acting or instant yeast
1 egg
oilfor lubrication
For the filling
75 grams of butterRelaxed
50 grams dark brown sugar
2 teaspoons cinnamon
½ teaspoon salt
To finish
1 eggslight hit
Demerara or granulated sugar
1 note on cardamom
It’s fairly easy to find ground cardamom these days, but if you don’t mind a little work, you should get a teaspoon or so of powder from the ground seeds of about 25 pods. Alternatively, for a milder flavour, use the seeds whole and strain them out of the milk later.
2 Pumping milk
Place the milk in a small pan over medium-low heat, add the cardamom and bring to a simmer, keeping it just below the boil (watch it, as the milk can stick and burn quickly). Remove from heat, add butter, leave to soak and cool to blood temperature. If the mixture is too hot, it will kill the yeast.
3 Start the dough
Mix flour, fine sugar and salt in a large bowl. Add the yeast (if you prefer fresh yeast, you’ll need 21g or 10g active dry yeast, both of which require reactivation before use). It’s always a good idea to check the best-by date before using yeast, as its effectiveness deteriorates over time. Old yeast = greasy cinnamon bread.
4 Finish the dough
Lightly beat the eggs. Once the milk has cooled to warm, make a well in the center of the dry ingredients, add the beaten egg and mix until combined. Add or strain the milk and stir to obtain a soft dough that can be easily removed from the sides of the bowl.
5 Knead the dough
Grease the work surface with a little oil (this is to avoid adding more flour to the dough) and then turn the dough onto it. Knead vigorously for about eight minutes. At first, it will be very soft, but be persistent and continue kneading until the dough is smooth and elastic (a dough scraper will come in handy here). Alternatively, run it in a food processor on medium-low speed for about five minutes.
6 Proof the dough
Wipe the bowl, grease it with a little oil, then return the dough to the bowl. Cover with a tea towel or similar, then place in a draft-free and not too cold place for about 30 minutes, until it rises well. (A cold oven with a pot of hot water in the base is a good option if your space doesn’t have a clear, draft-free spot.)
7 Now for the filling
Meanwhile, beat all filling ingredients until smooth and easily spreadable; Feel free to substitute the cinnamon with another flavoring or spice, such as vanilla seeds, grated citrus peel, cocoa powder, grated nutmeg, etc. Grease a 23cm deep, loose-bottomed cake tin.
8- We fill the dough and shape it
Roll out the dough on the same greased surface into a rectangle approximately 35cm x 25cm. Spread the filling over the entire surface (your hands are the best tools for this), then, starting at one of the long edges, roll the dough tightly, like a Swiss roll.
Rotate it so the seam is on the bottom, then cut it into seven equal strips.
9 Proof, bake, cool and tuck
Arrange the slices in the greased mold, leaving an equal distance between the slices, so that the smallest is in the middle, then cover them and leave them to rise for about 30 minutes, until the dough springs back when pressed gently.
Meanwhile, preheat the oven to 200°C (180°C) / 390°F / Gas 6. Brush the cakes with the beaten egg, sprinkle with sugar and bake for 25 minutes until golden brown.