Sunday, July 31, 2011

Nigella's Norwegian Cinnamon Buns

These are a family favourite in our house - they are light, sweet and buttery which is pretty much everything you could possibly ask for in a bun! 

Norwegian Cinnamon Buns (converted from Nigella Lawson's How To Be A Domestic Goddess)



*  600g bakers flour
*  100g rapadura sugar
*  1/2 tsp salt
*  21g yeast (yep, really!)
*  100g butter
*  400ml milk
*  2 eggs


*  150g butter
*  150g rapadura
*  1 1/2 tsp cinnamon
*  1 egg, beaten



*  Melt the butter in TMX for 2 minutes at 50º on speed 4.
*  Add milk and eggs and mix for 10 seconds on speed 4.
*  Add flour, sugar, salt and yeast.  Mix to combine on speed 5 for 15-25 seconds.
*  Knead, in closed lid position, for 3 & 1/2 minutes.  The dough should be smooth and springy.
*  Form into a ball on the TMX silicone mat, wrap and leave to prove for 25 minutes.


*  Whilst the bread is proving, cream the butter in TMX for 20 seconds at 50º on speed 4.
*  Add sugar and cinnamon and quickly whiz to combine.


*  Once dough has risen, knock out the air and then roll into a rectangle of about 50 x 25cm.
*  Spread the filling out evenly all over the dough.
*  Roll it up into a long sausage shape, then cut into slices of about 2cm wide.  You should end up with about 20 rounds.
*  Line a baking tin with greaseproof paper.  Place the rolls into the tin, swirly cut side up.  They should fit snuggly together.  Brush with the beaten egg and then rise again for 15 minutes.

*  Put in a hot preheated oven ( 200º) and cook for 20-25 minutes until gorgeously golden brown.  Remove them from the tin and leave to cool slightly on the rack.

Tear each bun off and eat warm.  I generally serve them with a dollop of mascarpone and make a quick caramel sauce to go alongside them (just a bit of rapadura sugar, some butter and a dash of cream in the TMX for a couple of minutes on 90º).  The buns don't necessarily need the sauce, but really - how can extra caramel ever be a bad thing?

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