- 250 g strong bread flour
- 350 g plain flour
- 2 pinch salt
- 80 g caster sugar
- 10 g dried yeast, (1½ packets) of 7g sachet
- 2 tsp cinnamon
- 80 g melted salted butter
- 300 ml warm full cream milk , approx
- 150 g dark brown sugar
- 4 tsp cinnamon
- 6 tbsp fondant icing sugar
- Place the flour, salt, sugar, and yeast into a bowl.
- Mix well, add the melted butter and ¾ of the milk. Mix to a soft dough. Add more milk if needed. The dough must not be too dry (tight). You will have to roll it out later.
- Knead well for 2-3 minutes, then place in a warmed bowl cover with film and leave to prove until roughly double in size.
- Gently turn the dough out onto a floured bench. Gently roll out, stretching carefully until you have a roughly 30cm square or thereabouts. Don't go mad here, or the gluten will tighten, and the dough will not roll or stretch out.
- Mix the brown sugar and cinnamon together. Sprinkle over the dough right to the edges.
- Roll the dough up until you have a long sausage shape.
- Cut into 9 pieces and place onto a lightly greased round pizza tray, 8 around and one in the centre, with a little space for the dough to expand.
- Cover lightly with cling film and leave to prove until double the size.
- Pre-heat the oven to 220C gas 7.
- Once proved, carefully remove the cling film pop into the hot oven, cook for 10 minutes to get the initial lift to the buns, then turn down the heat to 200C gas 6 and cook for a further 15-20 minutes or until cooked and well browned.
- Once cooked, remove from the oven and leave on a wire rack to cool.
- Once cooled, mix the fondant sugar and enough water to make a thin icing. Paint the finished buns all over. Don't be shy add lots, let it drizzle all down the sides. The icing needs to be nice and thin so you can see the lovely circles of the cut face to the buns.
- Leave to set and tear and share
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