Scandi cin­na­mon buns

Serves: 12 Prep: 25 min (plus ris­ing) Cook: 30 min 22p per serv­ing

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1 Dis­solve a 10g sa­chet of yeast in 250ml warm milk in a large mix­ing bowl. Add 75g but­ter, 500g plain flour, 2 egg yolks, 75g caster sugar and a pinch of salt. Beat well un­til a dough is formed. Roll the dough into a ball, then put in a clean bowl. Cut a cross on top, cover with a damp cloth and let it rise un­til it’s dou­bled in size. 2 Knead dough again and roll it out into the shape of a rec­tan­gle on a counter sprin­kled with flour. 3 For the fill­ing, spread the dough with soft­ened but­ter and sprin­kle with 100g golden gran­u­lated sugar and cin­na­mon to taste, leav­ing a 3-4cm bor­der on one end. Roll up the dough, end­ing with the side with no fill­ing. Cut the roll into slices. 4 Ar­range the slices on bak­ing tins sprin­kled with flour. Cover with a damp cloth and let dough rise for an­other 20 min. Bake in the oven at 180°C/ Gas 4 for 25-30 min or un­til done. Re­move, cool and serve. Sprin­kle with ic­ing sugar and more ground cin­na­mon if de­sired.

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