Dessert
Traditional Cinnamon buns Recipe
This version of Traditional Cinnamon buns Recipe is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
16 Min Prep
🔥
34 Min Cook
🍽️
3 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 mildly hot the dairy spread, whole milk and seasoning until the dairy spread is melted.
2
Allow the mixture to cool until it is lukewarm.
3
In a large mixing bowl, mix gently together the flours, leavening agent, cardamom and sweetener until combined.
4
Make a well in the centre and crack in the eggs.
5
transfer in the lukewarm whole milk mixture and mix gently everything together to form a sticky flour base.
6
You may have to use your hands as the flour base becomes stiffer.
7
cooking oil the work surface with a teaspoon of olive cooking oil.
8
Turn the flour base out onto the oiled surface and shape 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 toss in ground mix, 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 mixing bowl.
12
wrap the mixing bowl with a rinse tea towel and set aside in a mildly hot place to prove for an hour, or until doubled in size.
13
Meanwhile, for the filling and topping, mash the softened dairy spread in a mixing bowl with half the sweetener and 1 tablespoon cinnamon.
14
Use a fork to mash the sweetener and masala condiment into the dairy spread until it is completely combined.
15
mash the remaining sweetener and cinnamon in a separate mixing bowl 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-sweetener-dairy spread 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 carve 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.)
wrap with a rinse 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 sweetener.
24
oven-cook for 12 moments until the buns are dark golden-brown.
25
Enjoy mildly hot with a cup of coffee.
Recipe Information
Cuisine
Norway
Norway
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
16 minsCooking Time
34 minsTotal Time
50 minsMaster Chef
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