Cinnamon Raising Buns

Monday, August 27, 2007

Step 1:
You will need
· 2 tsp dry yeast
· 120 ml warm milk
· 1 egg
· 15 g butter, room temperature
· a pinch of salt
· 45 g sugar
· 240 g flour
· 70 g currants
· a pinch of cinnamon
· a pinch of allspice

Step 2:
Begin the dough
Into the mixer add the milk, yeast, butter, egg, sugar, flour, cinnamon, allspice, salt and the currants. Mix it together but only until it is just combines. Sprinkle a little flour onto the dough. Remove the bowl from the mixer.
Step 3:
Continue the dough
Dust the work surface with flour. Remove the dough from the mixer bowl. If it seems to be too sticky then add a little more flour. Knead it with your hands until it has an elastic consistency. Shape it into a ball, place it in a bowl, cover it with a towel and let it rise until it doubles in size.
Step 4:
Make into buns
After the dough has risen, remove the cloth from the bowl and sprinkle over a little flour. Punch the air out of the dough with your knuckles. Remove it from the bowl. Place it onto the surface and shape it into a log. Cut it into six pieces. Take one piece and shape it into a ball, by first folding the dough inwards then rolling it with the palm of your hand. Roll all the 5 remaining pieces into balls. Place them onto the pre-lined baking tray. Cover them once more with the towel. Let them rise again for about 30 minutes.
Step 5:
Preheat the oven
While you are waiting for the dough to rise, set the oven to 170ºC (325ºF/ or gas mark 3).
Step 6:
Wash and bake
Once your buns have doubled in size, uncover them. Brush the buns all over with the egg wash. Then using your knife, cut a deep cross into the centre of each bun. The deeper the cut, the more pronounced the cross will be when baked. Place them in the oven and let them bake for about 15 minutes, then remove.
Step 7:
Cool and serve
Let them cool for a few minutes and serve them hot or cold. But be warned, served warm with lashings of butter you could be up until midnight making more!
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