Yeast is a very tricky micro-organism to work with in dough.
- Yeast is retarded by salt if they come into direct contact
- Yeast works well in warmer liquids but also works with colder liquids
- Yeast tends to rise less when inhibited by fruit, eggs or butter
Therefore these cinnamon buns suit people like myself, who want the pleasure of making bread but don’t really want to wait for 2 hours for the dough to prove and they taste great. The recipe is very speedy itself and is even quicker if you use a mixer, just follow the same steps as below.
The dough doesn’t need to form a gluten structure, so there is no kneading. Kneading this dough would create very tough dough – like a scone or biscuit, overworking the dough (insert Paul Hollywood Northern accent) will overwork the gluten. The dough is very soft and sticky (remember with bread, the wetter the better) and so the work surface must be dusted with flour.
I had a very long roll and I didn’t want a very thick dough to cook (which would take a long time) so I cut thinner pieces.
Cinnamon is just a great warming spice to eat when the weather turns. It is abundance in this recipe. But you can add whatever you want to the filling; it is very much just a Chelsea Bun without yeast, so here are some twists I recommend:
- Add dried fruit which has soaked into unsweetened tea to give flavour
- Add pecans or walnuts to the cinnamon filling
1 tsp ground cinnamon
100g soft light brown sugar
375g plain flour
1 tsp baking powder
1 tsp ground cinnamon
25g caster sugar
75g icing sugar
1 ½ – 2 tbsp boiling water
- Start by making the filling. Cream together the Stork, sugar and cinnamon until it is smooth and light. Cover with clingfilm and set aside. Do not put in the fridge.
- Preheat the oven to 230°C. Grease a 23cm springform tin with butter or Stork and dust flour over the tin, tilting so it is fully covered.
- To make the dough rub the butter into the flour, sugar, cinnamon and baking powder until it resembles breadcrumbs. Make a well in the centre. Mix the egg and milk in another bowl and pour most of the liquid into the well. You may not need it all.
- Bring the dough together. Using just one hand and moving in just one direction squeeze the dough into a soft and sticky ball.
- Lightly dust the work surface with flour. Roll out the dough into a large rectangle that is 35cm by 25cm and about 2cm thick. Tack down the dough on the edge closest to you by sticking it to the table. It makes the buns retain the rolled shape easier.
- Spread the filling all over the dough. Then roll up the dough towards you. It shouldn’t be a very tight roll; just let the dough naturally coil in your hands. Using a serrated knife and a sawing motion or a plastic/metal dough scraper (don’t use a table knife or a normal cutting knife as the bun becomes misshapen), cut the dough into 12 pieces. I usually cut off the ends that don’t have any filling.
- Allowing some room for expansion in the oven, arrange the dough in an attractive pattern. Bake for an initial 10 minutes before turning to temperature down to 200°C and baking for a further 25 – 35 minutes.
- When baked, leave in the tin for 2 – 3 minutes before releasing the tin and transferring to a plate.
- Make the icing by mixing gradually the water into the sifted icing sugar. It should be soft but not too runny. Drizzle over the buns.