Did I tell you I’m secretly (not really) training for the GBBO? I have decided I want to give all things baked at least a go to see whether I would be up for the challenge. That’s also why I’m baking like a mad person, on top of actually and thoroughly enjoying it. These are from the How to Bake book from the GBBO and they might look very complicated, but believe me they only require a little bit of proving and then sbam! They’re ready.
These are a buttery and nutty take on cinnamon buns. The recipe is pretty basic, but I would suggest giving it a go first as a trial batch if you have never baked with a yeasted dough before.
Ingredients (for the dough)
- 200ml milk
- 75g unsalted butter
- 500g strong white bread flour
- 1 tsp sea salt flakes, crushed
- 2 tbsp golden caster sugar
- 1 large egg, slightly beaten
- 1 x 7g sachet fast-action dried yeast
Ingredients (for the filling)
- 25g unsalted butter, melted
- 75g light brown sugar
- 1 tsp ground cinnamon
Ingredients (for the topping)
- 100g unsalted butter, softened
- 75g light brown sugar
- 2 tbsp maple syrup
- 100g walnut/pecan pieces
- First of all, gently warm the milk and the butter until the latter just melts, then remove from the heat and set aside to cool down. It should become lukewarm, but not cold.
- Once the mixture has cooled down, in a big bowl, mix the flour with the salt and the sugar. I use my big KitchenAid for this, but you are more than welcome to use your hands.
- Add the egg to the lukewarm milk mixture. Moving quickly, pour the yeast in the bowl with the flour and follow through with the eggy mixture, gently and slowly mixing that in.
- Keep on mixing and work the liquid into the flour until you obtain a soft but not sticky dough. Turn out on a floured worktop and knead by hand for 10 minutes (or leave in the mixer bowl and beat on low speed for about 5). The dough should be very smooth and pliable.
- Return the dough to the bowl and cover very tightly with clingfilm, ensuring the cling adheres to the edge of the bowl. Leave to rise in a warm place for about 1 hour or until doubled in size.
- In the meantime, slightly grease a baking sheet (with a rim) or a roasting tin.
- In a bowl, mix the softened butter with the other ingredients (maple syrup and sugar) until thoroughly combined, then spread over the surface of the tin. Scatter the nuts over the buttery layer.
- Once ready, remove the clingfilm and punch down the dough, then turn it out onto a slightly floured worktop. Roll/press the dough into a rough rectangle (about 24 x 48cm). Brush with the melted butter and dust with the sugar and the cinnamon. Starting from one of the long edges, roll the dough up like a swiss roll. Use a sharp knife to cut across and obtain 12 slices.
- Arrange the slices cut side up in the tin, in rows of 3 or 4, spaced evenly apart. Cover with a towel and leave to rise for a further hour in a warm place until doubled in size.
- Pre-heat the oven to 180 degrees Celsius.
- Uncover the tin and bake for 20-25 minutes until the buns are a good golden brown and the caramel is bubbling along the sides. Remove from the oven and, using a round-bladed knife, loosen up the buns from the edges. Leave for 4 minutes for the bubbling to subside, then carefully turn the whole tray upside down onto a bigger tray. Lift off the smaller tin – the topping will be sticking to the buns.
- Leave until cool or enjoy when lukewarm.
- Be careful when upturning the tin into the bigger one after the buns have baked as the caramel topping will be very hot.