Serves
6 people
Ingredients
- 150g plain flour
- 150g strong white bread flour
- 25g caster sugar
- ½ teaspoon salt
- 20g fresh yeast
- 140ml milk
- 25g butter
- 1 egg
For the filling
- 90g butter
- 75g dark Muscovado sugar
- 20g plain flour
- 2 heaped teaspoons ground cinnamon
Method
- Heat the ESSE to 180C/ESSE dial reading top end of MODERATE.
- Warm the milk and crumble in the yeast. Stir well to dissolve the yeast.
- Add 1 teaspoon of the 25g of sugar.
- Place the 2 flours into a bowl and add the rest of the sugar and the salt.
- Rub the butter into the flour and warm it.
- Make a well in the centre and put in it the egg and the milk/yeast mixture.
- Mix with a table knife to a smooth dough and then place in a warm place to prove, next to the ESSE.
- Meanwhile, make the filling by beating the butter, sugar, flour and cinnamon together. Set aside.
- When the dough has doubled in size, remove it from the bowl and knead briefly to knock it back.
- Roll out the dough to a rectangle roughly 30cm x 25cm.
- Spread the filling across the dough leaving a 4cm gap top and bottom but spreading it right to the other edges.
- Roll the dough into a cylinder and using a sharp knife cut it into slices about 5cm wide.
- Oil your tin and place in the buns leaving a little space for them to expand. (They will join up in the proving/cooking process.)
- Put the buns in a warm place to prove and when doubled in size put them in the oven and bake for 20 – 25 minutes, (ESSE vent closed) until puffed up and lightly golden.
- Drizzle with a little white icing or honey if desired.
Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen.
