Saturday, 4 October 2014

Sweet sticky honey cinnamon buns

Well I think it's fair to say that Autumn is full here. I had forgotten what rain was until the skies opened today. Autumn s such a lovely season with the leaves changing and the fresh feeling air. Definitiely a time for more wholesome feeling food. What better way t start the season than with cinnamon buns. I have made these before following a Hummingbird recipe, which I think where more consistently sticky throughout. These however are very good, particularly the middle ones in the batch with soft edges. I am still gaining some cooking wisdom form the British Bake Off book so here goes...

Ingredients: -

450g strong white flour
7g fast action dried yeast (one sachet)
7g sea salt
1 egg
2 tbsp set honey
250ml warm milk

Yummy stocky filling:
140g set honey
140g unslated butter, softened
1tbsp ground cinnamon
140g light brown muscovado sugar
50ml whipping cream
100g walnut pieces

1. To make the dough: put the yeast, flour and salt in a mixing bowl and mix. make a well in the centre and pour in the egg, honey and milk (pre combined). Mix and knead for 10 minutes, This is a sticky mixture.
2. Cover with cling film and leave to rise until it doubles. About 1 1/2 hours.
3. Punch the dough down and roll it out on a floured surface until it is 25 x 30 cm and spread evenly. Cover with cling film until it is needed.
4. Put the honey, cinnamon and sugar in a mixing bowl and beat until fluffy with a wooden spoon. Stir in enough cream until sloppy. 
5. Spread a third of the mixture onto the dough and scatter half the nuts evenly.
6. Roll up along the long side and pinch at the edges so it stays shut. Cut into 12 even sized pieces. 
7. Put the rest of the mixture into a prepared tin (butter then grease proof paper). Put the swirls inside. Cover and leave to rise again for 45 minutes. Preheat the oven to 180C in this time.

8. Bake in the oven, uncovered for 25 minutes and leave to cool. 
9. remove form the tin and scatter the rest of the nuts. 

These where deliciously sticky from where the cinnamon goo had been but the tops of the buns where a little drier. Generally a good flavour but make sure there is enough cinnamon mixture in the middle before you roll and try to get a tight roll so more flavour comes out. These take a while to make but there are long enough gaps to have a cup of tea... or go for a walk as I did. They were good still warm but also still nice two days later with a 20 second burst in the microwave to keep them toasty. Not bad bake off. 

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