Cinnamon buns!

June 5, 2017

This was one of those times I tried something new and managed to bake it perfectly! I always get the feeling that a new recipe I try might fail for any number of reasons, whether the oven isn't working correctly, or I added the ingredients in the wrong order etc but these cinnamon buns were so easy to make and even though it took some time overall (if you account for the proving of the dough) it was totally worth it! My sister told me a few days ago that winter is coming in Cape Town (I have yet to see it) and I should make something warm and comforting to eat, and this hit the spot perfectly! If you like donuts and other similar pastries then this recipe is one you have to try!

 

Recipe: Cinnamon buns

 

Ingredients:

250ml full-cream milk

90ml sunflower oil

7.5g yeast

325g cake flour

1/3 teaspoon salt

 

Filing:

90g butter, softened

22.5g ground cinnamon

90ml sugar

5ml vanilla essence 

62g seedless raisins

 

Icing:

125g icing sugar

1 vanilla bean pod

30ml water-cooled

 

 

Method

Heat the milk and oil in a pan, but don't let the milk boil

Remove from the heat, and it cool for a bit

Put the dry ingredients including the yeast into a mixer, and with a dough whisk slowly add the wet ingredients to the dry.

Cover and leave the dough to rise for an hour

After this, knead the dough with some flour so as to not let it stick to the surface. 

Roll the dough into a rectangle and leave it about 1,5cm thick. 

Beat together the filling ingredients, and spread evenly over the dough.

Roll the dough into a tight log, and cut into 2cm rounds. 

Pack tightly into a round or square oven proof tin and let rise again for a30 minutes.

Thereafter, bake the buns in the oven at 180 degrees for about 35 minutes, or until golden brown. 

As soon as the buns come out drizzle the the icing over the buns (combine all ingredients together and whisk). 

 

Bon apetit!

Zorah

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload