Cinnamon Buns

Ingredients

• 100 gunsalted butter, for dough; melted into warmed milk
• 200 mlmilk, for dough; warmed with butter until lukewarm
• 1 tspsalt, for dough
• 250 gflour, plain flour; for dough
• 250 gstrong white flour, bread flour; for dough
• 1 1/2 tspfast action yeast, instant dried yeast; for dough
• 1 tspcardamom, ground; for dough
• 1 tbspsuperfine sugar, for dough
• 2egg, for dough
• olive oil, a dash; for oiling work surface before kneading
• 75 gunsalted butter, softened; for cinnamon-sugar filling
• 100 gsuperfine sugar, half for filling, half for cinnamon-sugar topping
• 2 tbspcinnamon, 1 tbsp for filling, 1 tbsp for topping sugar mix
• 1egg, beaten; for egg wash on buns before baking

Method

1. 1

   Gently heat the 100g butter and milk together until the butter melts. Allow to cool to lukewarm.

2. 2

   In a large bowl, stir together both flours, yeast, cardamom and 1 tbsp sugar. Make a well, crack in 2 eggs, pour in the lukewarm milk mixture and mix to a sticky dough.

3. 3

   Oil the work surface with a teaspoon of olive oil. Turn out the dough and knead vigorously for 5–8 minutes using a plastic scraper to prise it up as needed. Do not add flour — keep kneading until the dough is noticeably less sticky, smoother and elastic.

4. 4

   Shape into a ball and place in a greased bowl. Cover with a tea towel and prove in a warm place for 1 hour until doubled.

5. 9

   Brush the tops with beaten egg and dust liberally with the cinnamon-sugar topping. Bake for 12 minutes until deep golden-brown. Serve warm.

6. 5

   Make the filling: mix the 75g softened butter with half the 100g sugar and 1 tbsp cinnamon until fully combined. Mix the remaining sugar and 1 tbsp cinnamon in a separate bowl for the topping.

7. 6

   Turn the risen dough onto a floured surface and roll to a 36 × 24cm rectangle. Spread the cinnamon butter evenly over the surface. Roll up from the longest edge into a tight cylinder. Cut into 12 equal slices.

8. 7

   Place each slice on a flattened paper cupcake case on a baking tray, or into a greased muffin tin. Cover and prove for a further 30–45 minutes until risen.

9. 8

   Preheat the oven to 200°C / 180°C fan / Gas 6.