Saturday, 19 April 2014

Norwegian Cinnamon Buns

Ok, so I know its Easter and all and everybody likes hot cross buns right?? Wrong! People that know me know how much I hate dried fruit and so I guess this is my little Easter nod he he!
This has got to be a favorite recipe in my home and although it is really not a healthy option, it doesn't half taste good! I can take no credit for this one, it is completely stolen from the Nigella Lawson 'How to be a Domestic Goddess' book, my all time favorite foodie!

Norweigian Cinnamon Buns





For the dough:
  • 600 g flour (I added some extra flour as the dough was too sticky)
  • 100 g sugar
  • ½ teaspoon salt
  • 21 g (3 sachets-yes, really) easy blend yeast or 45 g fresh yeast
  • 100 g butter
  • 400 ml milk
  • 2 eggs
For the filling:
  • 150 g soft, unsalted butter
  • 150 g sugar
  • 1 ½ teaspoons cinnamon
  • 1 egg, beaten, to glaze
  • Roasting tin approximately 33cm x 24cm or large brownie tin, lined with baking parchment bottom and sides
Preheat the oven to 230°C/ gas mark 8 (I wouldn't do this until the end of Step 3)

Step 1 - 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.

Step 2 - 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. Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon texture (you can made this mixture up during the 25 minutes of proving the dough in Step 1). Try to get even coverage on the whole of the dough.

Step 3 - Roll it up from the longest side until you have a giant 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.

Step 4 - Put in the hot oven and cook for 20-25 minutes (a couple of mine were a bit black at the top by 20 mins so watch out for them), by which time the buns will have risen and will be golden brown in colour. Don’t worry it they catch in places. Remove them from the tin and leave to cool slightly on a rack-it’s easy just to pick up the whole sheet of parchment and transfer them like that-before letting people tear them off, to eat warm.
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