Preparation and Usage
Method: 1. Crumb: Put bag 1 (flour, sugar, salt) and bag 2 (yeast) in a bowl with 50g of softened butter. Rub together for 5 minutes, or until there are no lumps and the mixture resembles fine breadcrumbs. 2. Mix: On a low heat, warm 165ml of milk until it is just past lukewarm. Test the milk with your finger; if it is too hot to hold your finger in for a few seconds, leave the milk to cool slightly. Add the milk to the flour mixture and mix until a dough forms. Knead for 8-10 minutes, until smooth and elastic. 3. Prove: Put the dough into a clean bowl, cover with cling film or a damp tea towel and leave to prove in a warm place for 60-90 minutes, or until doubled in size. 4. Sprinkle: Press the risen dough down in the bowl to remove the air. Roll out into a rectangle, roughly 40cm long and 25cm wide. Spread 30g of very soft (but not melted) butter evenly over the dough. Ensuring there are no lumps, sprinkle bag 3 (sugar, flour, cinnamon) evenly over the buttered dough. 5. Roll: Roll the dough up lengthways and use a sharp knife to cut into 10 slices. Lightly grease 2 tins and gently place the slices into the tins, cut side down. 6. Prove: Cover the tins with cling film or a damp tea towel and leave to rise again in a warm place for 20-30 minutes or until puffy. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. 7. Bake: Lightly brush the buns with some milk. Bake for 15-18 minutes, or until the buns are golden brown. 8. Mix: While the buns are baking, make the icing by mixing 15g of softened butter with bag 4 (icing sugar). Gradually add around 1 tbsp (15ml) of milk, and mix until the icing is thick but spreadable. 9. Ice: When the buns have baked, and are still warm, drizzle or spread as much icing as you like over the top. The finished iced cinnamon buns are best eaten warm, but still tasty cold! Prep 20 mins, 80-120 mins rising Bake 15-18 mins Simply Add 95g softened unsalted butter (509 + 30g + 15g) plus extra for greasing 180ml milk (165ml + 15ml) plus extra for glazing You'll Need Rolling pin 2 square or round tins Makes 10 Buns
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