Cwmbran artisan baker Bill King:
This issue I have a recipe for an irresistible sweet treat.
Cinnamon Buns
Ingredients
1. For the buns
2. 215g plain flour, plus a little extra for the work surface
3. 215g strong white bread flour
4. Pinch sea salt
5. 75 g caster sugar
6. 28g yeast
7. 230ml milk
8. 75g salted butter
9. 1 large egg, beaten
For the filling
1. 85g salted butter
2. 75g demarera sugar
3. 4 tsp ground cinnamon
For the topping
1. 1 large egg, beaten
2. 3 tbsp demarera sugar
Instructions
Start by making the buns. Put the salt into a large bowl then sift the flours in.,Add the sugar and yeast and stir well.
Place the milk and butter into a saucepan over a low heat and melt the butter into the milk over a low temperature
Pour the milk and melted butter into the flour mixture and stir to form a stiff dough.
Add the egg and continue to stir together to form a soft dough.
Grease a large mixing bowl, place the dough into the bowl. Cover with cling film and place in a warm place for around 45 minutes until the dough has risen
Meanwhile, make the filling by beating together the butter, sugar and cinnamon.
Grease and line your 8”/20cm square cake tin and set aside
Remove the risen dough from the bowl, and place on a clean, floured work surface. Gently roll out the dough to form a rectangle around 2 cm thick.
Spread the filling evenly over the dough. If the butter is still firm, you can break it up into pieces and distribute evenly over the dough.
Place your dough in a landscape position in front of you and start from a long side of the rectangle , roll up the dough, like a swiss roll
Cut the dough into 9 buns. Each slice should be about 4-5cm thick
Fit the buns into your prepared tin, cover with cling film and allow them to rise for a further 30 minutes in a warm place.
Meanwhile, preheat the oven to 180C/355F/gas mark 4
When the buns have risen, brush them with beaten egg, sprinkle over the demerara sugar and bake for 25-35 minutes until golden brown.
Remove the buns from the tray, without separating them, and leave to cool on a wire rack for 30 minutes before pulling apart and diving in.
Great as they are or with Cream or Ice Cream as a dessert.
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