Naughty's cinnamon buns

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 17
Servings 36
Time 1 hr

Ingredients

  • YEAST
  • 25
    g
    packet yeast granules
  • 5
    ml
    sugar
  • 60
    ml
    warm water
  • DOUGH
  • 6
    large eggs
  • 250
    ml
    sugar
  • 250
    g
    butter
  • 500
    ml
    fresh milk
  • 900
    g
    sifted cake flour
  • FILLING
  • 100
    ml
    smooth apricot jam
  • 30
    ml
    cinnamon
  • COATING
  • 1
    egg, lightly beaten
  • 60
    ml
    sugar
  • 10
    ml
    ground cinnamon
 

Method

12 min
 
YEAST: Add yeast and sugar to the warm water and leave in a warm place to foam. DOUGH: Beat the eggs and sugar well. Heat the milk with the butter to melt the butter. Remove from the heat and allow to cool to blood temperature. Add the beaten eggs and yeast mixture to the milk and butter. Mix well. Add the sifted flour a cup at a time and mix to form a soft pliable dough. Add more flour if necessary. Knead well until the dough leaves the sides of the bowl. Cover with cling film and leave to rise until doubled in size. Knock back the dough and gather up to form a ball. Cover and leave to rest for 5 minutes. FILLING: Mix the cinnamon and jam well. Lightly dust the work surface with flour and roll out the dough to a thickness of about 1 cm. Cut rounds using a scone cutter. Score the dough through diameter of the circle. Turn the circle over and spread 2 ml of jam and cinnamon filling in the centre. Wet the edges of the dough with a little water. Fold the circle in half to encase the filling. Press the edges together with a fork if you want the buns to remain closed. Place the half circles on greased baking trays, spacing them 1,5 cm apart. COATING: Brush the buns with beaten egg and sprinkle with a mixture of sugar and cinnamon. Cover the buns with cling film and leave to rise for about 10 minutes. Bake in preheated oven for about 12 minutes or until darkish brown. Serve warm or cold. Best served the same day. Makes: 36 Oven temperature: 180 ºC
 

Read more on: bake
 

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