I love making breads ( and I am repeating myself again and again). I try a lot of breads at home and all of them do not make their way into this blog. Another thing I noticed was, I tended to make the same recipe for breads over and over again whilst shaping them differently. So it was important for me to get out of my comfort zone and try something more fantastical and challenging. Joining a bread baking group was the answer and that is how I joined Fresh from the Oven which is a blog dedicated to baking all sorts of breads – sweet & savoury.
This happens to be my first challenge and I couldn’t ask for a better bread to bake. – CINNAMON BUNS. These are my all round favourite but always thought of them to be too sacred to make at home. I held a feeling that I would mess it up, if I were to ever attempt it. But joining a baking group ensures that you have an entire month to fight your fears ( which are usually ridiculous but you only realize that after you have attempted it) and give the challenge your best shot.
For the Month of October, Claire challenged us to bake Cinnamon buns. Looking at the photographs on her blog, I felt intimidated beyond words. But the step by step instructions were simple and easy to follow. What started off as a trepidation filled project ended in a sweet success and I was ecstatic at the results. My very own Cinnamon buns; how cool is that!! I followed the recipe to the tee and my take is, these buns are highly versatile and beg to be fiddled with. The filling can vary from cardamom, to nutmeg to dried cranberries and as creative as fillings can get.
The Recipe for Cinnamon Buns
400g Strong White Bread Flour
2 Sachets of instant yeast (14/15g)
200g Plain Flour
2 Egg Yolks
250ml Lukewarm Milk
50g Melted Butter
1/2 tsp Salt
150g Very Soft Butter
50g Brown Sugar – muscovado
A Handful of Sultanas (optional) ( I used Golden Raisins)
2 Cups of Icing Sugar
1 Tblsp Melted Butter
1/4 Tsp Cinnamon
1/2 Tsp Vanilla Extract
Water to Mix
1. In a jug mix the yeast, warm milk and tablespoon of sugar.
2. Leave to froth for 10 minutes if you have time then add the melted butter and egg yolks.
3. Mix this into the flours, with the salt.
4. Knead for 5-10 minutes on a floured surface or in your food mixer with a dough hook for 5 minutes.
5. Put in a large bowl with a plate on top and leave in a warm place until doubled in size (1-2 hours)
6. Knock down and flatten out until it’s about the size of a large baking tray.
7. Slather with the very soft 100g of butter.
8. Sprinkle with the mix of brown sugar and cinnamon, and the sultanas.
9. Roll up so you have a long swiss roll type thing.
10. Slice into 2″ slices and place in a deep cake tin
11. I used a 26cm Kaiser tin, with a bit of butter rubbed into it.
12. Allow to rise for another 1/2 hour. Tuck in any sultanas so they don’t burn.
13. Bake at 200 c for 10 minutes
14. Cover loosely with foil and bake for another 15 minutes or so.
15. At this point brush it with a little melted butter and put it back in if not quite cooked through but it’s probably not necessary.
16. Tip out straight away – using a plate to tip it onto then back onto a 2nd plate.
17. Top with the warm buttery icing and leave to cool
18. They are still good on day two (and even better when warmed for 20 seconds in the microwave)
These buns were divine and I loved them with my breakfast tea, as an after lunch dessert, with my evening cuppa and as an indulgent treat after dinner. So that gives you a clear idea how much I loved them.
When you read this post, I’d be vacationing in India with family and friends and wouldn’t be able to respond to comments. So apologies mateys!