Source: Foodim
Makes 8
5g fast action yeast
160g scalded and tepid milk
300g white bread flour
30g caster sugar
6g salt
25g butter
150g soft salted butter
100g caster sugar
Cinnamon
Mix the yeast with the milk, until the yeast is dispersed, set aside.
Place the flour in a bowl add the salt and sugar then rub in the butter.
Pour in the yeasty liquid, bring the dough together, briefly and lightly knead until just smooth.
Cover and leave to rest until doubled in size.
Once doubled in size, cut the dough in half.
On a lightly floured surface, roll each piece into a thin and long rectangle.
Brush each rectangle with a generous layer of softened butter, divide the dough in half, you should now have 4 pieces. Scatter the dough with cinnamon and caster sugar, starting from the bottom roll the dough up into a sausage shape.
Cut each piece of rolled dough lengthwise, you should now have 8 pieces.
Take one half and roll it into a spiral, with the cut-edge up.
Place into a well-greased non-stick muffin tin.
Repeat with the rest of the dough.
Cover the cruffins in cling film and leave to rise for around 1 hour.
Preheat the oven to 180°C fan, bake for +\- 25 minute until golden, turning the tray if needed.
Leave to cool for around 10 minutes, remove from the pan and place onto a cooling rack.
Dust with cinnamon icing sugar, drizzle with glace icing and top with chopped nuts or brush with warm apricot jam and sprinkle with nibbed sugar to make them shiny.
Makes 8
5g fast action yeast
160g scalded and tepid milk
300g white bread flour
30g caster sugar
6g salt
25g butter
150g soft salted butter
100g caster sugar
Cinnamon
Mix the yeast with the milk, until the yeast is dispersed, set aside.
Place the flour in a bowl add the salt and sugar then rub in the butter.
Pour in the yeasty liquid, bring the dough together, briefly and lightly knead until just smooth.
Cover and leave to rest until doubled in size.
Once doubled in size, cut the dough in half.
On a lightly floured surface, roll each piece into a thin and long rectangle.
Brush each rectangle with a generous layer of softened butter, divide the dough in half, you should now have 4 pieces. Scatter the dough with cinnamon and caster sugar, starting from the bottom roll the dough up into a sausage shape.
Cut each piece of rolled dough lengthwise, you should now have 8 pieces.
Take one half and roll it into a spiral, with the cut-edge up.
Place into a well-greased non-stick muffin tin.
Repeat with the rest of the dough.
Cover the cruffins in cling film and leave to rise for around 1 hour.
Preheat the oven to 180°C fan, bake for +\- 25 minute until golden, turning the tray if needed.
Leave to cool for around 10 minutes, remove from the pan and place onto a cooling rack.
Dust with cinnamon icing sugar, drizzle with glace icing and top with chopped nuts or brush with warm apricot jam and sprinkle with nibbed sugar to make them shiny.
Copyright © 2020 Ovie Ober-Marbun
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