Great Britain
Cooking time - 60 mins
Serves - 12
Difficulty - easy peasy
Ingredients
- 275g/9.3fl oz whole milk
- 40g/1.4oz unsalted butter
- 500g/17.6oz strong white flour
- 7g/0.2 oz dried active yeast
- 50g/1.8oz caster sugar
- 2 small eggs
For the filling
- 75g/2.6oz butter, melted
- 150g/5.3oz caster sugar
- 3 tsp ground cinnamon
Method
- Heat the milk and butter in your Whatever Pan. Let it cool down until it’s warm enough to handle.
- Put the flour in your medium Jean Patrique Plastic Mixing Bowl.
- Add in the yeast and salt so that they’re not touching.
- Combine it all together with your sugar.
- Slowly pour in the warm the milk and mix with your hands until you have a relatively sticky dough. Stop adding the milk once the desired consistency is reached.
- Add in 1 egg and continue mixing.
- Dust your work surface with flour then tip out the dough.
- Knead for 10 mins until you have a smooth dough.
- Return to your Jean Patrique Plastic Mixing Bowl to prove for an hour or until doubled in size.
- Make the filling by combining the melted butter, sugar and cinnamon.
- Roll out the dough to a 30x40cm / 12x16in rectangle, spread out the filling and fold it into half.
- Cut into 12 strips.
- Twist both ends in opposite directions until a spiral shape. Hold one end in your hand then wrap the rest of the dough around itself. Press the end into the bottom of the bun.
- Place them in your Whatever Pan ensuring there is enough space between each twist.
- Let it prove for 30-45 mins until slightly risen.
- Preheat the oven to 190°C/375°F.
- Brush the top of the buns with some beaten egg.
- Bake for 18-20 minutes until golden brown.
- Serve and enjoy!
