|600 g||flour — cake|
|15 g||Superbake Instant Yeast|
|250 ml||LANCEWOOD® Buttermilk|
|2||eggs — large|
|125 g||butter — softened|
|200 ml||castor sugar|
|15 ml||flour — cake|
|45 ml||cinnamon — ground|
|80 g||butter — softened|
|500 ml||icing sugar|
|250 g||cottage cheese — smooth|
|2.5 ml||vanilla — paste|
Sift all the dry ingredients together into a large bowl.
Gently melt the butter and buttermilk together, do not bring to the boil. When it is lukewarm, pour into a small mixing bowl, add the eggs and beat until well combined.
Add the liquid mixture to the dry ingredients and mix until it comes together to form a soft dough. With floured hands, place the soft dough onto a well floured surface and knead until the dough in smooth and elastic (should take no more than 5 minutes). If too sticky, simply knead in more flour – but do not add too much at once.
Cover with a tea towel and leave in a warm place to rise and double in size (about 1 hour) or allow to proof overnight, covered and stored in a cool place (not the fridge).
Meanwhile, prepare the cinnamon butter: Beat the butter and sugar together until light and creamy then beat in the flour and cinnamon. It should be a spreadable consistency.
When dough is risen, roll out into a large rectangular shape. Spread the dough generously with the cinnamon butter and roll up tightly creating a long cylinder shape.
Slice the end bits off and cut into 8 even slices. Place the pieces cut side up into a large greased baking dish. Cover loosely with cling wrap and allow to proof for 30 minutes.
Preheat the oven to 180 Degrees Celsius.
Brush the buns with a beaten egg or melted butter and sprinkle with extra sugar and cinnamon.
Bake for no more than 20 minutes – even if you are tempted to bake them more, don’t. Trust me 🙂
For the cream cheese frosting, beat the butter, icing sugar, 60 ml cottage cheese and vanilla until combined, then add remaining cottage cheese bit by bit until the desired consistency is reached and it is light and creamy.
Serve freshly baked buns generously coated with cream cheese frosting.
If you’d like to finish them off with a sweet glossy glaze, place 60 ml apricot jam, 60 ml sugar and 60 ml water into a saucepan and simmer gently until sugar and jam dissolves. Crank up the heat and simmer for another 5 minutes until syrupy. Brush this glaze over the freshly baked buns.
Reprinted with permission of Bits of Carey. To see more recipes, click here.
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