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Nosh Pit Recipe: Cinnamon Swirls


NOSH PIT: CINNAMON SWIRLS

Suggested soundtrack: Neil Young - Cinnamon Girl

Cinnamon Swirls

Makes 16


Ingredients

375ml milk

100g butter, cut into pieces

75g soft light brown sugar

650g strong plain flour, plus extra for dusting

good pinch salt

7g sachet fast-action dried yeast

1 medium egg, beaten

For the filling

125g butter

100g soft light brown sugar

2 tbsp ground cinnamon, plus ½ tsp

25g ground almonds

2 tsp caster sugar


How to make cinnamon whirls

Pour the milk, butter and sugar in a saucepan and place over a medium heat until the butter is melted and the mixture is warm. Do not allow to get too hot. Remove from the heat and set aside.Put the flour in a large bowl and stir in the salt and yeast. Stir the beaten egg into the warm milk and pour on to the flour mixture. Mix with a wooden spoon and then with clean hands until the mixture forms a soft, spongy dough.

Turn out on to a well-floured surface and knead for 10 minutes. The dough will be fairly wet to begin with, but within a few minutes is should feel less sticky. You can always sprinkle a little extra flour over the surface while kneading if necessary. Set aside while you make the filling

To make the filling, cream the butter in a bowl with the 2 tbsp cinnamon and brown sugar. Roll out the dough on a well-floured surface to form a rectangle roughly 35x50cm. Using a rubber spatula or palette knife, spread the filling over the dough, taking it all the way to the edges.

Roll the dough from one of the longest sides, keeping fairly tight. Trim the ends and cut the dough into 2cm rounds. (Brush the pastry with a little water if it begins to undo.) Place the rounds on two baking trays lined with baking parchment, spacing well apart. Leave to rise in a warm place for 45-60 minutes or until doubled in size.

Preheat the oven to 220C/fan oven 200C/gas mark 7. Melt the remaining butter in a small pan. Brush over the cinnamon swirls. Mix the ½ tsp cinnamon with the remaining 2 tsp sugar and sprinkle over the buns. Bake in two batches for 10-12 minutes or until well risen and pale golden brown. Cool on the tins for a few minutes before serving.

Leftover buns can be stored in a large airtight tin for 2-3 days. Warm through in a hot oven before serving.

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