One of the most enjoyable aspects of bakery and pastry is handling the dough.
Kneading and shaping dough is so therapeutic, I could zone out for hours when baking bread. This is one of my favorite recipes well anything with cinnamon is my favorite. These buns are great with a hot cup of tea or coffee in the morning for breakfast or as a snack throughout the day.
For the cinnamon dough
120g unsalted butter
250g plain flour - extra for dusting
250g strong white flour
7g dry yeast
5g ground cinnamon
75gg caster sugar
olive oil, for greasing
For the filling
80g soft unsalted butter
50g caster sugar - extra for dusting
50g soft brown sugar
10g ground cinnamon
1 egg for egg wash
In a saucepan heat the butter & the milk until the butter has fully melted, remove from the heat and leave to cool.
In a stand mixer with the dough hook mix the flours, yeast, sugar and the ground cinnamon until evenly combined.
Add the cooled milk mixture and the eggs and mix on a low speed until all of the ingredients are fully combined and a sticky dough is formed.
Increase the speed to medium and mix until the dough is pulling away from the sides of the bowl.
You can test if the dough is ready by using the windowpane method. You do this by taking a small amount of dough about the size of a golf ball pull from the edges stretching the dough as thin as possible, if this stretches without breaking the gluten has been worked enough and your dough is ready.
Grease a large bowl with a little oil, remove the dough from the mixer bowl, shape it into a ball, and place it into the oiled bowl.
Cover with a damp cloth or cling and leave in a warm place for an hour or until it has doubled in size. This will vary depending on the temperature of the room.
Meanwhile, mix all of the ingredients for the filling in a bowl until you have a smooth paste and set aside.
Once the dough has doubled in size, tip out onto a floured surface and roll into a 36x24cm rectangle. Using a palette knife spread the cinnamon butter evenly over the entire surface.
With the longest edge closest to you roll the dough into a cylinder & cut it into 12 even slices.
Place each slice into a greased muffin tin, cover with a damp cloth or lightly cover with cling film until doubled in size. While these are proofing preheat the oven to 200ºC.
Once doubled in size egg wash the tops of the buns and sprinkle with a good amount of caster sugar.
Bake @200ºC for 12mins until the burns are dark and golden. These are best served still warm from the oven.