Saturday, October 26

Breakfast Series | Cinnamon Whirls


One of my passions in life is food, homemade food, whether it be starter, main, desert, lunch, breakfast, drinks - the list is really endless! So, with that in mind, I am going to share my love of food with you, especially breakfasts over the next 4 weeks, to demonstrate how much more enjoyable (and delicious) food is with your special touch of love. 

So what better place to start than with the mouth watering-ly good Cinnamon Swirls. Although I have one thousand and one favourite breakfast dishes that I would happily munch up in an instant, I have always had a love for cinnamon swirls, and always wanted to cook them myself, so I threw myself into the recipe (I wish I could literally) and baked up a delicious breakfast indulgence.

Makes 9, prep: 35 minutes, bake: 10 minutes in total Ingredients:


250ml milk
75g butter, cut into pieces, plus extra for greasing
400g strong plain flour, plus extra for dusting
1/4 tsp salt
3.5g (1/2 sachet) fast-action dried yeast
50g golden caster sugar
egg
Handful of golden brown sugar, sprinkled

For the filling:

35g butter
2 tbsp ground cinnamon
35g golden caster sugar

How To:


1. Measure the milk into a glass or plastic jug and add the butter. Microwave on high for 2 minutes until warm. (Alternatively, put the milk and butter into a saucepan and put over a medium heat until the butter is melted and the mixture is warm.) Set aside.
2. Put the flour into a large bowl and add the salt, yeast and 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 plastic or glass dish and microwave on high for 30 seconds to melt. (Or melt in a pan over a medium heat.) Put the rest of the butter in a bowl with the cinnamon, 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 a rolling pin and lightly sprinkle it with flour. Uncover the dough and roll out on the baking paper to a large rectangle (about 30cm x 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 9 slices. Ease a knife under each piece, then lie on its side on a sheet of baking paper on top of  a baking tray. (Make sure the baking paper is well greased).
8. Crack the egg into a bowl and mix with a fork. Brush over the cinnamon buns, then sprinkle with brown sugar to give it a caramelized effect & dried fruit. 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/fan200°C/gas 7. Discard the cling film and bake the cinnamon swirls for 8 minutes, or until risen and golden brown. 

10. Flip over the whirls onto their other side and coat in the egg mixture to cook for a further 2 minutes.

11. Once cooled (for 20 minutes), get 4 tbsp of icing sugar and a drop of hot water, mix this together and then thinly pour the icing over the buns in a zig-zag motion.

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