Although the ingredient list for these cinnamon buns is a little long – the cinnamon buns you get from this recipe are worth it!
For the Buns:
15 g fresh yeast
1 ¾ cups luke-warm water
2 large free range eggs
1 teaspoon sugar
¼ teaspoon salt
1 teaspoon gound cardmom
325 g wheat flour
100 g cold butter
For the Filling:
3 tablespoons of dark muscovado sugar
3 tablespoon cane sugar
1 tablespoon cinnamon
50 g butter
Place the yeast in the water and use a spoon to dissolve it. Whip the mixture as you add the eggs, the sugar, the salt and the cardamom.
In a different bowl, mix the wheat flour and the cold butter. Mix it with your (washed) hands, so it becomes small pieces of the mixture. Now mix the yeast/water mix with the flour and butter. With a spoon, quickly mix the contents of the two bowls. Fins a clean tea towel, make it damp by soaking it and twisting as much water out as possible. Place the wet tea towel over the batter. Leave it like this for an hour in the kitchen (not in the fridge)
While this is cooling off, get a new bowl (or re-use one of the ones you’ve already used) and mix the filling for the buns in this. Use a spoon to combine the two types of sugar, the cinnamon and the butter. Put this aside.
When the batter has been resting for an hour, take a small bit of flour and spread it over the tabletop you are using to bake (be absolutely sure to ask your parents if this is okay first). When your parents have approved, tip the batter on to this surface. Use a rolling pin to shape the batter into a 30 cm x 20 cm square.
Take the bowl of filling and pour it onto this square. Make sure you spread it to the very edges of the entire square before going on to the next step. And however good it tastes, try to leave some for the actual buns, instead of eating it all straight out of the bowl…speaking from experience, this may be hard.
When the filling is spread, fold the square in three layers. You do that by grabbing the right side of the square and then pulling it 1/3 over the batter to the left. You then take the remaining uncovered part on the left side and drag it over the right folded batter.
Cut the folded batter into ten buns of 3 cm lengths each. Take each of these strips and fold them into a knot.
Put the knots of dough into muffin forms that you should cover with non-stick spray or butter.
Whip the remaining egg and put a very thin layer on each bun. Then spread some sugar on the buns.
Let the buns raise for another 20 minutes before putting them in the oven. The oven should be 180 degrees and the buns should bake for 20 minutes, or until they are golden.