Week 5. Bake 5.
So this week has not been the best, and things keep going down hill. So this weeks bake is cheer-up cinnamon buns (they are only 'cheer-up' buns as they taste so good and cheered me up!).
- 180ml of milk
- 105g of soft butter
- 450g of plain flour
- 1 packet of dried yeast (7g)
- 50g of white sugar
- 3/4 tsp of salt
- 60ml of water
- 1 egg
- 300g of brown sugar
- 1 1/2 tablespoons of cinnamon
- In a saucepan warm the milk and once it is warm take it off the heat and melt 60g of the butter into it. Leave it to cool.
- In a separate bowl mix the sifted flour, yeast, sugar and (1/2 a teaspoon of) salt together and make a well in the centre. Now add in the egg, water and the cool milk/butter mixture and bring it together to a dough. It may seem a bit dry at this point but once you turn it out onto a clean surface and start kneading it, the dough will become more moist.
- Now knead it for five minutes.
- Cover the dough with a damp cloth and leave in a warm place for 10 minutes.
- Meanwhile in a separate bowl mix the rest of the butter, the brown sugar, the cinnamon and the rest of the salt together in a bowl.
- Now roll out the dough into a rectangle 12"x9".
- Spread the sugar mixture as a thin layer over the dough, then roll the dough into a long sausage.
- Divide the roll of the dough into 12 separate rolls and place them into a cupcake case in a muffin tin. Now cover them in a warm place and leave them to double in size for 30 minutes. At this point pre-heat the oven to 190c.
- Bake for 15 minutes and then immediately take them out of the cupcake cases to cool on a wire rack.
- Now quickly make the glaze, by adding the soft butter, icing sugar, vanilla essence and water in a bowl and beating it. Once you get it to the consistency you want (by adding water) then drizzle over the cinnamon buns.
Sadly I don't think they are going to last the night...