Monday, 8 August 2011

Norwegian Cinnamon Buns

I'm a shameless Nigella wannabe, and this recipe is taken directly from How to be a Domestic Goddess. My housekeeping skills are strictly confined to the kitchen, but if I want to feel like a Domestic Goddess, then this is one recipe that never disappoints. I'm rather taken with a the idea of Nutella buns, or maple and pecan buns, so watch this space for my own take on them.

For the dough:
600 g flour (I added some extra flour as the dough was too sticky)
100 g sugar
½ tsp salt
3 sachets easy-blend yeast. (This seems like a ridiculous amount, but butter and eggs have a slowing effect on yeast growth, so go with it.)
100 g butter
400 ml milk
2 eggs

For the filling:
150 g soft, unsalted butter
150 g sugar
2 tsps cinnamon
1 egg, beaten, to glaze

Line the bottom and sides of  a roasting tin approximately 33cm x 24cm or large brownie tin. Combine the flour, sugar, salt, and yeast in a large bowl. Melt the butter and whisk it into milk and eggs, then stir it into the flour mixture. Mix to combine and then knead the dough either by hand or using the dough hook of a food mixer until its smooth and springy-add extra flour until the dough becomes a good rolling consistency. Form into a ball, place in an oiled bowl, cover with clingfilm and leave it to rise for about 25 minutes.

While the dough is rising, mix the filling ingredients in a small bowl. Take one-third of the dough and roll it or stretch it to fit your tin; this will form the bottom of each bun when it has cooked. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 50x25cm. Spread the rectangle with the buttery cinnamon texture, then roll up into a sausage.

Cut the roll into 2 cm slices which should make about 20 rounds. Sit the rounds in lines on top of the dough in the tin, swirly cut-side up. Don’t worry if they don’t fit snugly together as they will swell and become puffy when they prove. Brush them with egg and let them rise again for about 15 minutes to let them get duly puffy. The photos below show a 'before and after' of the second prove.

Heat the oven to 200 degrees Centigrade. Put in the hot oven and cook for 20-25 minutes till golden brown. Take to the table and as soon as they are a bearable temperature you can demolish them with a cup of tea.

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