Bready, Cakey, Recipes

Cinnamon Buns – recipe

DSC_2104-01

Hi all!

Sorry for the extended absence – what a mad few months!!!

Never mind! I’m here now and have a recipe that will bring joy to many.

Maybe all.

Who can say?

This wonderful recipe is perfect for anytime that sweet, sticky, spicy buns are required and is pretty straightforward. It is adapted from a couple of versions I’ve tried and really delivers. I would advise using a food mixer if you have one as the dough is STICKY!!!!

Get bunning!

Ingredients

For the dough:

  • 600g strong white flour, plus extra to dust1 packet fast active dried yeast
  • 100g caster sugar (or vanilla sugar if you like)
  • 1tsp salt
  • 275ml milk
  • 1 medium egg
  • 5 or 6 cardamom pods (optional)
  • 50g unsalted butter, melted, plus extra to grease

For the filling:

  • 40g softened unsalted butter
  • 60g caster sugar
  • 2 tsp ground cinnamon
  • 100g sultanas
  • 125g icing sugar
  • 2-4 tbsp water (or lemon juice if you like)

Method

  • Put the flour, salt, sugar, and yeast into the bowl of a food processor fitted with a dough hook (or just a large bowl if you are being bold and kneading by hand!)
  • Gently heat the milk with the cardamom pods (you can lightly crush them if you want) and leave to infuse for a few minutes then remove. While the milk is still warm, whisk in the egg and melted butter.
  • Add to the flour bowl in one go and turn the mixer on to low speed.Knead the dough for 5 minutes until elastic and smooth then dust a surface with flour, scrape out the sticky dough and knead by hand for a minute or so.
  • Shape into a round and transfer to a large greased bowl (if you are super organised you can used the scraped out mixing bowl), cover with clingfilm and leave to rise in a warm place until doubled in size (anything from 1-2 hours)
  • Line a large baking sheet with baking parchment.
  • Lightly dust a work surface and plonk your risen dough on to it. Knock back the air gently then roll out dough to a rectangle roughly 23cm x 38cm with the long edge in front of you.
  • Spread the softened butter over the rectangle (right to the edges), and liberally scatter over the sugar, cinnamon,and sultanas – it is best to mix all three together in a bowl first.
  • Brush the long edge furthest away from you with water and carefully roll the dough in to a tight sausage, pressing lightly to seal it on the watered edge. Stuff may fall out. Don’t worry – just tuck it back in.
  • Preheat oven to Gas Mark 5 (190c).
  • Divide the dough into 12 slices (about 2.5cm wide) and arrange them on the baking sheet, spaced slightly apart to allow for growth. Cover loosely with greased clingfilm and leave to rise again in a warm place for about half an hour.
  • Remove clingfilm and bake buns for 20-25 minutes until golden, risen, and wonderful. If they still look pale, give them another few minutes.
  • While the buns are baking and filling your kitchen with wondrous smells, sift  the icing sugar into a bowl and mix in the water/lemon juice until it is smooth and spoonable. If you want a thinner icing just add more liquid.
  • As soon as the buns come out of the oven, smother them with the icing while they are warm and leave to cool.
  • They are awesome cold but ludicrously good served warm….

 

 

Standard
Bready, Meaty, Recipes, Snacky

Braised pork cider buns

wpid-dsc_051222.jpg.jpegThis is an adaptation of the brilliant bierocks recipe by the Hairy Bikers. Meat-filled bread buns are a staple of many different countries and this is my interpretation – pretty straightforward to make and they freeze really well. If you want a deeper flavour mix half and half cider and pork stock for the stew. Make sure the mixture isn’t too wet when you fill the dough otherwise you’ll find yourself covered in a porky doughy gloop…
Makes about 20

For the dough
500g strong white bread flour
300ml dry cider
5g fast-action yeast
5g salt
1tbsp caster sugar (or honey)
1tbsp olive oil

For the filling
Olive oil for frying
500g diced pork shoulder
1 onion – diced
1 clove garlic – chopped
1-2 carrots – diced
500ml cider (or good pork stock)
1 tbsp wholegrain mustard
1-2 sprigs if thyme, leaves picked and chopped
Salt and pepper

Method
Pre-heat the oven to gas mark 3.
Season the pork with salt and pepper
In a large ovenproof casserole dish or pan, heat the oil then add the pork shoulder and brown the meat on all sides then remove and set aside.
In the same pan, add a splash of cider to deglaze and then add the onion, garlic, and carrot and cook gently until soft.
Stir in the mustard and cook for a minute then add the browned pork shoulder, thyme and cider and bring to the boil then cover and transfer to the pre-heated oven for 2-3 hours until the pork is falling apart. Check every now and then to make sure it isn’t drying out, adding more cider/water as required.
When the pork is ready, shred it with a fork and, if the mixture is still very saucy, return to the hob and reduce until it is just coating the meat and veg.
Set aside in a bowl to cool.
Meanwhile, make the dough by combining the flour, cider, yeast, salt, sugar and oil in a large bowl.
Mix it together with your hands until you have a rough dough then knead on a clean work surface for about 10 minutes until it is smooth and springy. Roll it into a tight round ball.
Place in a clean bowl and pour a glug of oil over the dough then cover with cling film and leave to rise in a warm place until roughly doubled in size.
Line two baking sheets with parchment.
Knock back the dough and divide into 20 balls of as equal a size as possible, then roll each ball out into a disc about the same size as a saucer – dusting each one with flour as you go.
When everything is ready, put about 2tsps of the stew into the centre of each disc and brush the edges with water then pull the sides of the disc up over the pork mix and seal tightly (you may need a bit more water). Place each one on the lined sheets with the seal at the bottom.
Once you’ve filled all the buns, cover with a clean tea towel and leave for about 20mins until doubled in size.
Place the sheets in a preheated oven at gas mark 4 and bake for 20-25 minutes until risen and golden.
Enjoy hot or cold!

Standard