Check out the bun show
It all started with the Kringel that we made for a fresh from the oven challenge.
We liked it very much but there was a suggestion that it would be nice with just a bit of icing,
…so it was like a big Belgian Bun.
This had a couple of reincarnations with cinnamon and then with cherries.
Then I saw an episode of Man Versus Food: essential late night viewing for the criminally hungry.
They went to a place that made the biggest cinnamon buns in town…and I was inspired
…to slather a rich dough with butter, then brown sugar and cinnamon.
To then roll it up and stuff the pieces into a springform cake tin.
Then give it half an hour to get nice and poofy.
Then bake until golden and the kitchen smells like heaven.
Hasn’t it got a lovely bottom?
I nearly left it this way up.
Instead I coated it with vanilla and cinnamon butter icing.
You tear off the rolls one by one,
You know when people say something’s to die for?
I wouldn’t give up my life for no bun.
….but I’d come pretty close for a few of these.
Click for a Printable Recipe
- 2 sachets of instant yeast (14-15g)
- 400g Strong White Bread Flour
- 200g Plain Flour
- 2 Egg Yolks
- 250ml Lukewarm Milk
- 50g Melted Butter
- 1Tbsp Sugar
- 1/2 tsp Salt
- 150g Very Soft Butter
- 50g Brown Sugar
- 1Tsp Cinnamon
- A Handful of Sultanas (optional)
- 2 Cups of Icing Sugar
- 1 Tblsp Melted Butter
- 1/4 Tsp Cinnamon
- 1/2 Tsp Vanilla Extract
- Water to Mix
In a jug mix the yeast, warm milk and tablespoon of sugar. Leave to froth for 10 minutes if you have time then add the melted butter and egg yolks.
- Mix this into the flours, with the salt.
- Knead for 10 minutes on a floured surface.
- Put in a bowl with a plate on top and leave in a warm place until doubled in size (1-2 hours)
- Knock down and flatten out until it’s the size of a baking tray.
- Slather with the very soft 100g of butter.
- Sprinkle with the mix of brown sugar and cinnamon (and some sultanas if you fancy)
- Roll up so you have a long swiss roll type thing.
- Slice into 2″ slices and place in a lined or buttered deep cake tin
- I used a 26cm Kaiser Springform tin.
- Allow to rise for another 1/2 hour and it will fill up any gaps in the pan
- Bake at 200c for 10 minutes
- Cover loosely with foil and bake for another 15 minutes or so.
- At this point I brush it with a little melted butter and put it back in if not quite cooked through.
- Tip out straight away (using a plate to tip it onto then back onto a 2nd plate)
- Top with the warm buttery icing and leave to cool….as long as you can bear it.
- They are still good on day two (and even better when warmed for 20 seconds in the microwave)