Skip to content
April 26, 2014 / mintcustard

A batch of cinnamon buns and few white chocolate twists for good measure.

Buns ready for the oven.

Buns ready for the oven.

We have left over chocolate in the house, well a white chocolate bunny but  As I can’t decide if decapitation or amputation is a kinder way to break up the bunny, a quick wallop with the rolling pin will have to suffice. I’ll then have enough chocolate for our latest project. No, I haven’t suddenly got delusions of grandeur and become royalty. The “we” is my daughter and I. She bakes brilliant bread but had never tried an enriched dough, earlier in the week she suggested I ought to teach her this weekend. So I did, here are the results.

She wanted to make cinnamon buns, I wanted to use up the white chocolate so we split the dough after it had risen and put our own spin on the buns!

Ingredients (makes 12 good sized buns)

Dough

650g strong white bread flour

60g caster sugar

75g white vegetable fat or lard

1 egg

1 tsp salt

180ml warm milk

150ml warm water

1 sachet yeast

Cinnamon buns

Cinnamon buns

Cinnamon Filling for buns

25g softened butter

25g caster sugar

25g soft brown sugar

1.5 tsp ground cinnamon

Chocolate and cranberry twists.

Chocolate and cranberry twists.

Chocolate and cranberry filling for twists

50g White chocolate chopped

50g cranberries – chopped

Icing

150g icing sugar

Enough water to create a stiff paste

How to …….

Pre heat oven to 375f / 190C

  1. Place the warm water in a jug and stir in a sprinkle of sugar and the yeast. Leave out of any drafts until the yeast has doubled in size.
  2. Into a large bowl sieve the flour and stir in the sugar and salt. Cut the lard or vegetable shortening into the flour and rub in until the vegetable fat resembles breadcrumbs
  3. Pour in the warm milk and stir to begin to incorporate, now add the beaten egg and the yeast mixture. Using a round bladed knife mix until the dough comes together.
  4. Using your hands knead the dough gently but effectively for 5 minutes or so until the dough becomes smooth and silky. The dough is very soft and “loose” you may need more flour on your work surface as you work it.
  5. Make the dough into a ball and place in an oiled bowl. Cover with a damp cloth. Leave for an hour and a half until well risen.
  6. Knock back (punch the dough in the middle to deflate it) and let it rise again for another 45 minutes.
Risen dough

Risen dough

Cinnamon Buns

  1. On a lightly floured surface roll the dough out to approximately 15cm x 20 cm
Rolling the bun roll.

Rolling the bun roll.

  1. In a small bowl beat together the butter, white, brown sugar and the cinnamon. Spread this over the dough and roll up the dough lengthwise.
  2. Taking a sharp knife and cut into 2cm slices.

Place onto a baking tray and allow to rise for another 30 minutes.

Bake in the oven for 20 t0 25 minutes.

Once golden remove and cool before icing. These taste best eaten while warm!

Chocolate and cranberry twists

  1. On a lightly floured surface roll the dough out to approximately 15cm x 20 cm.
  2. Cut the dough into 6 equal rectangles
  3. Split each rectangle nearly in two, sprinkle with chocolate and cranberry and twist.
Ready to twist.

Ready to twist.

Place onto a baking tray and allow to rise for another 30 minutes.

Bake in the oven for 20 t0 25 minutes.

Once golden remove and cool before icing. These taste best eaten while warm!

Take time to teach your children to bake if they ever show the remotest interest. It is a skill that will keep you fed and make you many friends!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: