Categories: June

Ingredients

• 500ml milk
• 150g butter, cut into pieces, plus extra for greasing, plus an extra 75g
• 800g strong plain flour, plus extra for dusting
• 1/2 tsp salt
• 7g sachet fast-action dried yeast
• 175g golden caster sugar
• 1 egg
• handful of sugar cubes, lightly crushed
• 2 tbsp ground cinnamon

Directions

1. Pour the milk into a saucepan and add the 150g butter, warm over a medium heat until the butter is melted and the mixture is warm.

2. Put the flour into a large bowl and add the salt, yeast and 100g caster sugar. Pour the warm milk and butter into the flour mixture. Start mixing with a wooden spoon, then use your hands to mix the dough until it gradually forms a ball and leaves the sides of the bowl clean.

3. Lightly dust a clean work surface with flour and tip the dough out onto it. Stretch and pull the dough for 10 minutes until it is smooth and elastic. Cover the dough with a greased piece of cling film and set aside.

4. Make the filling. Weigh out 25g butter, put it in a small dish and microwave on high for 30 seconds to melt. Put the rest of the butter in a bowl with the cinnamon, remaining caster sugar and melted butter, and mix with a wooden spoon until smooth.

5. Take a large sheet of baking paper and put it onto a clean work surface. Sprinkle with flour, then take out a rolling pin and lightly sprinkle it with flour. Uncover the dough and roll out on the baking paper to a large rectangle (about 30 × 40cm).

6. Using a palette knife or flat-bladed knife, spread the cinnamon butter all over the dough, right up to the edges. Lift up the paper along the longest edge of the dough: as you lift, the dough should roll over. Keep lifting the paper until the cinnamon swirl is completely rolled, like a big Swiss roll.

7. Cut the cinnamon swirl into 2cm thick slices – you should make 18 slices. Ease a knife under each piece, then lie on its side in a muffin case so you can see the swirled effect. Transfer to lined, deep-hole muffin trays.

8. Crack the egg into a bowl and mix with a fork. Brush over the cinnamon buns, then sprinkle with the crushed sugar cubes. Cover the whirls with a greased piece of cling film and leave to prove in a warm place for about 20 minutes.

9. Preheat the oven to 220˚C/fan 200˚C/gas 7. Discard the cling film and bake the cinnamon swirls for 8 minutes, or until risen and golden brown. Allow to cool for at least 20 minutes before eating.

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