Cinnamon Buns
Dough
- 7 oz full fat milk
- 2 eggs
- 1 lb 5 oz Strong White Bread Flour
- 1 oz Fresh Yeast (5 tsp of active dry yeast or 3.3 tsp of instant yeast)
- 2 oz Caster Sugar
- 2 tsp salt
- 7 oz unsalted butter
Filling
- 5 ½ oz Unsalted Butter
- 9oz Soft Brown Sugar
- 2 Tsp Cinnamon
Egg Glaze
- 1 egg
- 2 TBSP full fat milk
Sugar Glaze
- 3.5 oz caster sugar
- 3.5 oz water
- Start by making the dough. Put the milk and eggs into the bowl of a food mixer then add the flour. Break in the yeast to one side of the bowl, then add the salt and sugar and butter to the other side.
- Mix on a slow speed for 4 minutes then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away cleanly from the side of the bowl.
- Form the dough into a ball and pop into a clean floured bowl. Cover and leave for around 45 minutes or until double in size.
- Lightly flour a work surface and roll the dough into a rectangle roughly the size of an A3 sheet of paper.
- For the filling, beat the butter and sugar together until pale and stir in the cinnamon. Spread the filling over the top of the dough.
- With the long side facing you, fold in half lengthways to enclose the filling and slice it widthways into 12 strips each roughly 3.5cm across. Next, use a sharp knife to cut twice down the length of each strip to make three strands. Braid the three strands together and repeat to make 12 individual braids.
- Take each braid and roll it up along its length to create a knot. Grease a 12 cup muffin tray and pop the knots into the tray. Cover and allow to prove for 1 hour.
- Heat the oven to 400°F. Brush the knots with the egg glaze and pop into the oven to bake for between 15 - 20 minutes until golden.
- Meanwhile, make the sugar glaze. Put the sugar and water in a pan and bring to the boil, turn down to a simmer until you have a light syrup. ** Or skip this step and #10 and simply sprinkle with powdered sugar instead.
- Brush the baked knots with the syrup while still hot and leave to cool before devouring.