Makes:12 Glacé Cinnamon Spiral Buns Oven: 190 °C / 375 °F
Preparation Time: 1 hour 35 minutes Baking Time: 15 – 20 minutes
Ingredients: Rolls
| 500 |
g |
Cake flour ( 4 x 250 ml / 4 cups ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 60 |
ml |
Brown sugar ( ¼ cup ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 120 |
g |
Butter, melted ( ¼ cup ) |
| 378 |
ml |
Lukewarm milk ( 1½ cups ) |
Filling
| ___Mix 75 ml / 5 Tbsp margarine |
| ___60 ml / 4 Tbsp Brown Sugar |
| ___30 ml Cinnamon / 2 Tbsp, together into a paste. |
| ___Set aside |
Glazing
| ____Use 250 ml of fresh cream and beat together |
| ____with 30 ml / 2 Tbsp icing sugar. Add 5 ml / 1 tsp |
| ____vanilla essence and mix. |
Method
- Sift the flour, salt and brown sugar together. Add the Anchor Instant Yeast and mix.
- Mix the melted butter and lukewarm milk together and add to the flour mixture to form a soft dough.
- Knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic.
- Cover the dough with greased plastic and leave to rest in a warm place for about 25 – 30 minutes.
- Knock the dough down and roll into a 40 x 35 cm rectangle. Spread the dough with the prepared cinnamon
paste onto the surface of the dough. Roll the rectangle up and seal the dough together at the end, with the fingertips. Turn the seal toward the bottom.
- Divide the dough in half and cut with a piece of dental floss. Divide each half into 6 equal pieces, mark and cut with the floss. Place the spirals into a greased ovenproof baking dish.
- Cover with greased plastic and allow to rise in a warm place until double in volume, about 35 – 40 minutes.
- Bake in a preheated oven at 190 °C / 375 °F for 15 – 20 minutes, or until golden brown.
- Remove from the oven and place onto a cooling rack. Pour the prepared glazing over the buns whilst they are still hot. Preferably serve warm!
