Tuesday, 10 September 2013
Friday, 6 September 2013
Made a batch of 15 of these yesterday. Today, there are 3 left (it wasn't all me I'd like to add).
Would highly recommend giving them a try if you've got a free afternoon!
Hands-on time 35 min, plus rising and setting.
Cooking time about 20 - 30 mins.
Makes 12 ish
FOR THE DOUGH:
- 600g (1lb 5oz) strong white flour, plus extra to dust
- 1 packet fast active dried yeast
- 100g (3.5oz) caster sugar
- 275ml (9fl oz) milk
- 1 medium egg
- 50g (2oz) unsalted butter, melted, plus extra to grease
FOR THE FILLING AND TOPPING:
- 40g (1.5oz) unsalted butter, very soft
- 60g (2.5oz) caster sugar
- 2tsp ground cinnamon
- 50g (2oz) pecans or walnuts, roughly chopped
- 50g (2oz) sultanas
- 125g (4oz) icing sugar
1. Start by making the dough. Sift the flour into a large bowl and stir through the yeast, sugar and
1 tsp of salt. Heat the milk until it's just warm (too hot and it will stop the yeast from working). Whisk in the egg and melted butter, then add to the flour bowl in one go.
2. Quickly mix to a soft but not sticky dough (adjust with flour/milk if needed).
3. Scrape the dough out on to a lightly floured surface and knead for 5min until elastic and smooth. Transfer to a large greased bowl, cover with clingfilm and leave to rise in a warm place until well-risen. (the airing cupboard is THE place, takes abour 1hr 30mins).
4. Take dough out of the bowl, knead it to burst any air bubbles, then return to the bowl. Cover and leave to rise for a further 30 mins (this helps to develop the flavour).
5. Line a couple of large baking trays with baking parchment. Lightly dust a work surface and roll out dough to a rectangle roughly 23cm x 38cm (9in x 15in).
6. Arrange so a long edge is in front of you, then spread butter over the rectangle (right to the edges), and scatter over sugar, cinnamon, nuts and sultanas.
7. Brush the long edge furthest away from you with water (to help it stick). Roll up the dough tightly starting from the nearest edge - keeping it as round as possible, and pressing lightly to seal on the watered edge.
8. Cut roll into 2.5cm (1in) slices and arrange swirl-side up on the baking sheet (leaving space between the rolls to allow for expansion). Loosely cover with greased cling-film and leave to rise I a warm place for 30mins.
9. Preheat oven to 190c (170c fan) mark 5. Remove clingfilm and bake buns for 25-30mins until nicely golden and well risen. 5 minutes before buns are finished baking, sift icing sugar into a bowl and mix in just enough water to make icing with a smooth, thick, spoonable consistency.
10. As soon as the buns come out of the oven, spoon over the icing and leave to set. Serve warm or at room temperature (but they're best warm obv).
377cals, 11g fat (5g saturates), 67g carbs (30g total sugars), 2g fibre, 8g protein.