Again an old recipe before I started this blog but luckily I have some photographs with me in my album. There were some recipes which came out awesome and loved by all, I want them to be shared. So I am posting them now.
Traditionally Cinnamon Buns are made with yeasted dough but this is a quick and easy method to enjoy this treat.
I remember last to last year when my brother in law visited India to celebrate Christmas with us. I made these for some of his guests. As he and his friends leaves in New Zealand, which is famous for this kind of baked stuff. So I asked them for the feedback and they unanimously said one thing to me that, we get two kinds of buns there, one with the bread texture and the other ones with a little biscuit texture and people leaving over there prefer the latter ones. At that time as I was new to baking I could not judged what they were talking but now I know the difference between yeasted dough and the other one using some leavening agent.
Yeast creates a substantial different flavor and texture when used, on the other hand other leavening agent do nothing to the flavor and if added in more quantity it gives an unpleasant flavor. Other than flavor you get beautiful holes in your bread if you use yeast that can’t be obtained through baking powder or baking soda.
But we all love our cakes with these two leavening agents too. This recipe is from an expert and it can’t be wrong and as I have followed this recipe, I can vouch for that.
Now I am really wishing to try the yeasted buns too. But trust me even they tasted divine.
Recipe adapted from Rachael Allen Bake (I halved the recipe)
Makes 18 buns
For the filling
- 100 gm – butter softened
- 1 tsp – cinnamon
- 100 g – light brown sugar
- 100 g – almonds, toasted and chopped
For the dough
- 375 g – whole wheat flour
- 1 tsp – baking powder
- 1 tsp – ground Cinnamon
- 25 g – caster sugar
- 50 g – butter, softened
- 1egg – beaten
- 200 ml – milk
For the icing
- 75 g icing sugar
- 1.5-2 tbsp boiling water
Preheat the oven to 230 degree C. Butter and flour two 7 inches cake tin.
For the filling
Beat the butter and cinnamon together in a large bowl until soft. Add the brown sugar and beat until the mixture is light and fluffy and then stir in the chopped toasted almonds. Set aside (not in the fridge).
For the dough
Sift the flour, baking powder and cinnamon together into a large bowl. Add the caster sugar, then add the butter, and using your fingertips, rub it in until the mixture resembles breadcrumbs.
Whisk the beaten egg and milk together in a separate bowl, then make a well in the centre of the dry ingredients and pour in most of the liquid. Using one hand with your fingers outstretched like a claw, move your hand around in one direction (clockwise or anti-clockwise) until the dough comes together. You may need to add the rest of the milk as the dough should be soft and a little sticky.
To make the buns, tip the dough out onto a floured work surface and dust with flour. Using a rolling pin, roll out the dough until it is a 35 x 25cm rectangle and about 2cm thick.
Spread the filling all over the rectangle, then with the widest end facing you, roll up the dough away from you so that it resembles a Swiss roll. Cut the ‘log’ 11 times to make 12 slices, each 3cm thick. Place the pieces cut side facing up, with a tiny bit of space between each ‘swirl’, in the prepared cake tin.
Bake in the oven for 10 minutes, then reduce the oven temperature to 200 degree C and cook for a further 25–35 minutes or until risen, golden brown and cooked in the centre. They should have joined together to make a lovely cluster of buns.
Allow to stand in the tin for 2–3 minutes before carefully turning out and cooling on a wire rack. When cool, transfer to a serving plate or cake stand.
To make the icing, sift the icing sugar into a bowl, add 1 tablespoon of boiling water and mix well, adding another 1/2–1 tablespoon of boiling water if necessary, until the icing is soft but not too runny. Drizzle the icing over the buns. To serve, break each bun off with your hand or cut into slices.