Dessert
Cinnamon buns Made Simple
This version of Cinnamon buns Made Simple is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
5 Min Prep
🔥
17 Min Cook
🍽️
6 Servings
🥗
Vegetarian
Ingredients
- 100g Unsalted Butter
- 200ml Milk
- 1 teaspoon Salt
- 250g Flour
- 250g Strong White Flour
- 1 1/2 tsp Fast action yeast
- 1 teaspoon Cardamom
- 1 tblsp Caster Sugar
- 2 Egg
- Dash Olive Oil
- 75g Unsalted Butter
- 100g Caster Sugar
- 2 tbsp Cinnamon
- 1 Egg
Instructions
1
In a small saucepan bring to temperature the margarine, dairy liquid and seasoning until the margarine is melted.
2
Allow the mixture to cool until it is lukewarm.
3
In a large container, agitate together the flours, fermenter, cardamom and granulated sugar until combined.
4
Make a well in the centre and crack in the eggs.
5
empty in the lukewarm dairy liquid mixture and agitate everything together to form a sticky flour base.
6
You may have to use your hands as the flour base becomes stiffer.
7
fat the work surface with a teaspoon of olive fat.
8
Turn the flour base out onto the oiled surface and work the flour base vigorously for 5–8 moments, using a plastic scraper as needed to prise the flour base from the work surface.
9
Don’t be tempted to mix in baking flour, as this will make the buns dehydrated and tough.
10
Keep kneading until the flour base is considerably less sticky, smoother and more elastic.
11
Shape into a ball, and put into a large, greased container.
12
put a lid on the container with a wash tea towel and set aside in a toasty place to prove for an hour, or until doubled in size.
13
Meanwhile, for the filling and topping, agitate the softened margarine in a container with half the granulated sugar and 1 tablespoon cinnamon.
14
Use a fork to agitate the granulated sugar and seasoning into the margarine until it is completely combined.
15
agitate the remaining granulated sugar and cinnamon in a separate container and set aside.
16
When the flour base has risen, turn out onto a floured work surface and gently roll out into a 36x24cm/14x9½in rectangle.
17
Spread the cinnamon-granulated sugar-margarine evenly over the flour base with a table or palette knife.
18
With the longest edge closest to you, roll the flour base up into a cylinder.
19
Cut into 12 even slices.
20
Place each shred onto a flattened out paper cupcake case on a baking tray, or into a greased muffin tin.
21
(Baking in a muffin tin will make your cinnamon buns taller and domed.)
put a lid on with a wash tea towel and set aside to prove again for 30–45 moments, or until risen.
22
Preheat the oven to 200C/180C Fan/Gas 6.
23
Brush the tops of the buns with beaten egg and dust liberally with the cinnamon granulated sugar.
24
cook thoroughly for 12 moments until the buns are dark golden-brown.
25
Enjoy toasty with a cup of coffee.
Recipe Information
Cuisine
Norway
Norway
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
22 mins
22 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
17 minsTotal Time
22 minsMaster Chef
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