To finish off breakfast on Sunday and to fill our lunchboxes through the rest of this week I made a batch of cinnamon buns from Jane Hornby’s What to Cook and How to Cook It. The book is fantastically idiot proof (it contains instructions for a toasted ham and cheese sandwich) but full of recipes that have become part of our regular repertoire-a sure sign a cookbook is worth the shelf real estate.
The buns are deliciously straightforward. For the dough you need:
- 500g plain flour
- sachet of fast action yeast (7g)
- 50g caster sugar
- 1/2tsp salt
- 50g butter
- 150 ml milk and two eggs.
Put all the dry ingredients together, keeping the salt separate just in case, it has yeasticidal tendencies.
Then melt the butter, add the milk and eggs and mix into the dry ingredients and leave for 10 minutes, covered in clingfilm.
Knead the dough for a couple of minutes until smooth and then cover and rest for another hour.
Roll out the dough on a floured surface to abour 30 by 40 cm and then add filling:
- 100g of butter or marge – smear
- 80g light brown sugar – sprinkle
- 1 tsp cinnamon – also sprinkle
- 80g raisins -scatter
- 50g nuts – chopped and scattered (Pecan nuts preferably but they’re expensive and if the shops near you seem to be suggesting a worldwide pecan nut shortage as mine were on Saturday walnuts also do)
Roll the dough up into a sausage, cut the ends of for neatness and then cut into twelve equal parts. A sharp floured knife helps. Then arrange in a baking tin. At this point you can either rest them for another hour, or if you want to appear spectacularly domestic goddessicated and whip warm buns out for breakfast (ooh-er) stick them in the fridge over night and then get them out in the morning about an hour before you want to cook them.
Whichever method I use they do not grow together like they’re supposed to. If this happens DON’T PANIC. They always magically grow in the oven (25mins at 180 degrees) and come out looking like this.
Leave them in the tin for 15 minutes then turn out and drizzle over the icing, made with 150g of icing sugar and 2 tablespoons of milk. This makes a smooth glaze which hardens nicely, better than just using water icing.
They’re gooey, stodgy, sticky and sweet. Hurrah for Jane Hornby and Sunday brunch.