Well who doesn’t love a bit of classic Sugarbabes?! Ok, I admit, there may be
a few several people who don’t, including Daddy Bear, but that doesn’t matter because he’s outside swearing at the car. Or rather as he calls it – servicing it. And this means I have had a whole day in which I can do whatever I like (except change the TV channel. God forbid the Bears house as anything except Bob the Builder on loop).
And what I wanted to do was to bake more spirals! Or, to be more precise, attempt cinnamon buns. I’ve wanted to try these since the Sweet Dough episode of the Great British Bake Off, but have put them off because of the time it takes to bake them. You would have thought that having thought about it for over a month, I would at least have all the ingredients in my cupboard. I didn’t, hence the half egg situation where, because I had too little flour. If you’re planning on following this recipe, I’d suggest doubling everything, and only using strong white flour. Also, you would have thought I’d know what I wanted to fill the buns with. But no, I was there with the knocked back dough waiting to be filled, still dithering between the fig and walnuts and the chai spice. In the end the figs and walnuts won out, but only because their cupboard was closer to where I was standing.
230g strong white flour
20 g plain flour plus extra for dusting
40 g unsalted butter, melted.
150 ml whole milk
Half an egg
3.5 g dried yeast
vegetable oil for greasing
2 tsp ground cinnamon
2 tbsp soft brown sugar
100g dried figs, chopped
30 g walnut halves, chopped
150 g icing sugar
3 tbsp maple syrup
In a small pan, melt half the butter and then pour in the milk and heat until luke warm. Whilst waiting for the milk to warm, weigh out the flour and stir in the yeast. Pour the milk and butter mixture into the bowl with the flour, and stir with a wooden spoon until combined into a dough.
Sprinkle flour onto a clean surface, and then kneed the dough for five minutes until smooth and elastic. You may need to add a little bit more flour to stop it being so sticky. Grease a clean mixing bowl with vegetable oil, put the dough in, cover with cling film and leave to rise in a warm place for on hour.
Knock back the dough, remove from the bowl and roll out on a lightly floured surface. Try to achieve a rectangular shape, with the long side about 30 cm, and the short side about 20 cm. Melt the other half of the butter, and brush over the dough using a pastry brush. Sprinkle on the ground cinnamon, soft brown sugar and then the chopped figs.
Press the long edge of the dough closest to you against the board so that it sticks to it, and then begin rolling the dough up from the opposite side, towards your body, remembering to keep pulling it tight as you roll. Once all rolled up, slice the roll into 7 equal pieces. Then arrange in a round cake tin with one roll in the middle and the other six around the outside, and with the cut sides facing up. Cover with a warm damp tea towel and leave to rise in a warm place for a second time, for approximately 30 minutes. The rolls will rise and will touch each other, to form one large wheel which can be torn apart when ready to eat. Pre heat the oven to 190C.
Remove the towel and put the buns in the oven for 15 minutes. After 15 minutes, cover the top of the tin with foil to prevent the bun tops from burning, and cook for a further 5 minutes. Remove from the oven, leave in the tin and whilst still warm brush the tops with maple syrup. Sprinkle on the finely chopped walnuts, and then leave to cool.
Once cooled remove form the tin and place on a backing rack. Mix the icing sugar with 1 tbsp of water (or more if required) and the fill a sandwich bag. Snip a small corner off the sandwich bag, and drizzle the icing over the cooled buns. Try not to squeeze the bag too hard – or you’ll end up with one bun drowning under a flood of glace icing (speaking from experience!)
Tear the buns apart when ready to eat, or don’t tell anyone and eat the whole lot. I wouldn’t blame you!
Mummy Bear x