Little Cinnamon Raisin Buns

Little Cinnamon Raisin Buns via http://underthebluegumtree.comI’ve been tasked with making breakfast for a group of 25. Just platters of fruit and pastries, nothing too fancy.

I want everything to be freshly baked that morning but I also don’t want to have to get out of bed at stupid-o’clock! These little cinnamon buns were a practice run – to see if I could do all the hard work the night before and just pop them in the oven in the morning.

To make the buns, I adapted the recipe for the stollen spirals I made at Christmas. I am pleased to say it was a success. Soft, springy breakfast buns with minimal effort.

Little Cinnamon Raisin Buns

Little Cinnamon Raisin Buns via http://underthebluegumtree.com

Makes 12 small buns

  • 250g white bread flour
  • 7g dried yeast
  • 45g caster sugar
  • 1 egg
  • 125ml warm milk
  • 100g butter at room temperature, diced
  • 50g demerara sugar
  • 1/2 tsp ground cinnamon
  • 50g raisins
  • 35g pecan nuts, roughly chopped
  • 4 tbsp icing sugar

1.  In a large bowl, mix the flour, yeast and caster sugar together. Make a well in the centre and add the egg and milk. Mix everything together with a wooden spoon until just incorporated.

2.  Using a mixer fitted with dough hooks or your hands, knead the dough whilst gradually incorporating 50g of the diced butter. Keep kneading the dough until it is smooth and shiny and (if using a mixer) comes away easily from the side of the bowl. Add a little more flour if the dough seems too wet. Place the dough in an oiled bowl covered with clingfilm and leave to rise for about an hour until doubled in size.

3.  Line a 20cmx20cm tin (or similar) with baking paper. Lightly roll (or pat with your hands) the dough into a rectangle approximately 40cm x 15cm. Smear the remaining butter over the dough.

4.  Mix the demerara, cinnamon, raisins and pecans together. Scatter this mixture over the buttered dough.

5.  Working from the longest side, roll the dough up into a spiral. You want to do this quite tightly so the filling stays put. Trim the ends then slice the remaining dough into 12 buns. Place, slightly apart and cut side up, in the baking tin and wrap the tin tightly in clingfilm. Refrigerate overnight.

6.  The next morning, remove the buns from the fridge and place in a warm place to prove whilst you go back to bed for an hour! The buns are ready to bake once they look puffy and have expanded sufficiently so that they are just touching one another.

7.  Preheat the oven to 180C/160C fan and bake for about 15 minutes until golden. Leave to cool in the tin.

8.  For the icing, mix the icing sugar with 1tbsp of water to make a smooth paste. Drizzle over the buns. The buns are best eaten on the day of baking but will last for a day or two in a tin.

 

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