Sweet buns, resembling a cart wheel, made with an enriched yeast dough, and flavoured with cinnamon powder and sometimes raisins.
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Equipment needed: 2 Baking Trays, Silicon Paper (optional)
Ingredients for 12-16 buns:
- 8 fl oz/225ml Warm Water
- 1 packet of Instant Dried Yeast
- 8 oz/225g Caster Sugar
- 8 fl oz/225ml warm (not hot) Milk
- 4 oz/110g large Eggs, lightly-beaten
- 1 rounded teaspoon (5ml) Salt
- 1 lb 12oz/800g Plain Flour - plus a little more for rolling
For the filling:
- 8 oz/225g Butter, very soft - but not melted
- 8 oz/225g Caster Sugar
- 3 rounded teaspoons (15ml) powdered Cinnamon
- 3 oz/100g Seedless Raisins
Glaze (optional, you can dust with icing sugar):
- 4 oz/110g Butter, melted
- 1 lb/500g Icing Sugar
- 2 teaspoons (10ml) Vanilla Extract
- 4 fl oz/110ml Hot Water
1. To make the dough – combine the warm water with the dried yeast, and add 1 teaspoon of caster sugar, set aside in a warm place – until the yeast starts foaming, and is activated.
2. In a large bowl, mix the milk, butter, eggs, salt and sugar – then add the flour, and yeast mixture – mix until smooth. The dough should be fairly stiff (but perhaps a little sticky), if not, add a little more flour.
3. Turn out onto a lightly-floured surface and knead for about 5 minutes, adding just enough flour to avoid any sticking.
4. Place the dough bowl, in a plastic carrier bag, or cover it with cling film, and put it in a warm place, until it doubles in size – this will take about an hour.
5. Punch the dough down, to remove all the air, and roll it out - again on a lightly-floured surface – into a rectangle of about 20 x 15 ins/50 x 38cm.
6. To make the dough - Spread the soft butter on the dough. Combine the cinnamon and sugar, then sprinkle it evenly over the dough. Sprinkle of the raisins.
7. With the longer section, left to right in front of you - roll the dough up tightly, in the form of a roly poly. Pinch the edges to seal, then cut the roll into 12-16 slices.
8. Line 2 baking trays with silicon paper, or lightly grease them with butter, then place the cut slices, flat on the trays. (At this point they can be refrigerated, overnight). Cover them with cling film, and leave them to rise for about 40 minutes, in a warm place.
9. Heat the oven to 350°F/180°C. Then, bake the buns for 25-30 minutes, or until they are golden brown. Set them aside to cool a little.
10. To make the glace: Combine the melted butter with the icing sugar and vanilla in a medium-sized bowl. Add the hot water, a little at a time, until you have a glaze that’s spreadable. Spread over the cooled buns.
11. If not using glaze, sprinkle the cool buns with a little icing sugar.