Cinnamon Buns

INGREDIENTS:

DOUGH:

• 650g Strong White Bread Flour
• 2 Large Eggs
• 200ml Whole Milk, gently warmed
• 7g Sachet of Instant Yeast
• 200g Salted Butter, room temperature
• 50g Caster Sugar
• 1/2 tsp of ground Cardamom (optional)

CINNAMON FILLING:

• 100g Unsalted Butter, room temperature
• 200g Soft Brown Sugar
• 2 tsp Ground Cinnamon

METHOD:

1. In a stand mixer with a dough hook, add the warmed milk and sugar to the bowl and pour over the yeast - leave for 5 mins to allow the yeast to activate. Add the rest of the dough ingredients to the bowl and mix on medium speed until well combined, continue to knead for 8 minutes until the dough is smooth and elastic. Prove the dough in a lightly floured bowl covered with a tea towel in a warm place for 1 hour or until doubled in size. If your mixing by hand you'll need to knead for around 12-15 minutes to achieve the same results.
2. Preheat the oven to 180C Fan/200C/Gas Mark 5. Lightly grease two 12 hole muffin tins.
3. Whisk together the cinnamon filling ingredients together until smooth.
4. Roll the dough out on a floured surface into a large rectangle around a centimetre thick. Spread the cinnamon butter thinly over the dough and folding over the long edges into the middle a third into the dough to seal in the butter.
5. Trim the edges of the log and slice into strips across the width 3cm wide. Slice each strip into three leaving them connected at one end. Use these three strands to plait each bun by bringin the outer stands into the centre. Roll the plaits up and place them in the muffin tray. You should end up with 24 individual buns.
6. Cover the buns with a tea towel and allow to prove again for 30 mins.
7. Glaze each one with the beaten egg and bake for 18-20 mins. Sprinkle on icing sugar whilst still warm and enjoy hot or cold.