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CINNAMON BUNS
Makes 6
Preparation time: 75 minutes
Cooking time: 25 minutes
INGREDIENTS
Cinnamon filling
80g pecans, chopped
80g dark brown sugar
1 Tablespoon ground
cinnamon
1 teaspoon corn flour
500g strong white bread flour
7g sachet dried yeast
½ teaspoon salt
115g unsalted butter, softened
(+ extra to grease tin)
275ml luke warm milk
1 egg, lightly beaten
25g demerara sugar
1. Grease an 18 x 28cm baking tin with butter.
Combine the cinnamon lling ingredients and
set aside.
2. Select the SMALL HOTPLATE FUNCTION
and set the TIMER for 10 minutes. Melt the
butter in a saucepan over the hob, add the
milk, and heat until luke warm. Remove from
the heat and beat in the egg.
3. In a large bowl combine the our, yeast and
salt. Make a well in the center, add the milk
mixture and stir until the dough just comes
together. Turn out onto a lightly oured surface
and knead for 5 minutes, or until the dough is
smooth and elastic.
4. Roll the dough into a 30 x 40cm rectangle.
Spread with the remaining softened butter,
and sprinkle with the cinnamon lling.
5. Starting from the long side, roll the dough
tightly into a Swiss roll shape. Trim the ends,
then cut into 6 x 6cm thick slices. Place the
slices cut side down into the prepared baking
tin, pressing gently. Leave in a warm place for
1 hour to rise.
6. Insert a wire rack on the third oven shelf.
Select the OVEN FUNCION (top & bottom
elements), set the TEMPERATURE to 180°C,
and TIMER for 10 minutes; a beep will sound
once the oven has preheated.
7. Reset the TIMER for 20 minutes, sprinkle the
risen buns with demerara sugar. Place the
tin on the wire rack and bake until buns are
golden brown. Serve warm.
6
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