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Holiday Ideas

Holiday Ideas


Once you taste one you just cannot stop!

Prep time 15min plus resting time

Cook time 20min

Makes 12

500g strong white bread flour, plus extra for dusting

7g fast-action dried yeast

1 tsp ground cinnamon

50g golden caster sugar

1tsp salt

200ml warm milk

2 eggs

100g butter, softened and diced, plus extra for the tin

For the filling

150g light brown soft sugar

2 tbsp ground cinnamon

125g butter, at room temperature

For the icing, optional

50g icing sugar

Place all the ingredients for the dough into a bowl, apart from the butter. Stir together until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Then add the diced butter and knead by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.

Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and then beat in the butter to form a thick paste.

Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the butter mixture so it’s completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. Chill the dough again for another 30 mins.

Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log and using a sharp knife cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for an 1 hr.

Cook at 200C/180C for 20 mins or until deep golden brown. Mix the icing sugar with enough water to make a paste then drizzle over the cooled buns.


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