with Cinnamon muscovado butter filling….with one half added raisins…
Love Sticky Buns…In fact tempted to make sticky buns a March madness thing….
A new type each weekend…
Already have 2 fab ones dreamed up for next weekend…One will be nutty!
It is one thing that Mr Fussy will eat…
Buns that is, not nuts…
Even though I did not ice them with a vanilla or cream cheese icing!
Shame on me:)
If you are keen, don’t forget to try the traditional chelsea buns
Or the cinnamon sticky buns…
See the gorgeous deep molasses colour of the buns? and the cardamom scent….mmmmmm
So let us get VERY yeasty and Beasty today..
And then we can get greedy later…Very much so…
What will you need?
15g dried yeast
1.1/4 cup of warmed milk
3 tablespoons of molasses (try to use the black strap if possible)
3 and a half cups of flour
pinch of salt
120 g butter
1 Tbsp of cardamom
FOR THE SINFULLY BAD CINNAMON BUTTER…
150g softened butter
2 tablespoons of cinnamon
1 cup of muscovado or dark cane sugar.
So what do you do?
Warm milk and stir in molasses and dried yeast.
Allow yeast to become frothy, usually about 15 minutes.
Place all dry ingredients in a bowl and combine well.
Pour the yeasty mix into the dry and form a dough.
Knead dough for about 2 minutes then add in the butter.
Knead further for 3-4 minutes once combined.
It will be a nice soft dough (Hopefully)
Place in a lightly oiled bowl and cover , allow to rest for 2 hours.
Make your cinnamon butter whilst waiting , Toss all ingredients in a bowl and mix well.
Place in fridge until about 20 minutes before using and remove from fridge so it is soft.
Turn out dough on a lightly floured bench/board.
Roll out to be a big rectangle shape.
I sprinkled a few raisins on one half of it as I love raisins!! err after I added the butter spread..
Spread the Cinnamon butter mix over the dough.
Starting from the edge of the rectangle dough , fold over and roll up tightly (see above)
Then slice the dough into pieces, I do usually 12-14 pieces.
Grease an old roasting tray and place (as below) pieces into the tray.
Allow a little space between each piece as they will double in size (See above)
Cover gently and allow to rise for 2 hours or doubled in size.
What I often do is make these and then after 1 hour of the 2nd resting, I will cover well and place in the fridge.
Why, you may ask…????
I will make them at night and then take them from the fridge at 6am when I feed my cats, to thaw and come back to room temperature.
When I get back from my run about 9 ish, I will then bake them, already for Sunday brunch…
The smell is delicious…..Cardamom wafting through the house…
Best eaten fresh on the day made.
Gorgeous toasted the next day but still best fresh…
When the buns are 30 minutes from finishing resting, pre heat the oven to 190 Celsius.
When they finish resting, pop into the oven and bake for 35 minutes.
Remove when cool and you can as I like to do and spoon a sugar syrup over the top to sort of glaze them.
Not too much, usually about 1/4 cup of water and 1/4 cup of sugar…
Allow to cool in the pan.
When cool, you can ice with a vanilla icing or just leave and enjoy as is!
Don’t forget to ENJOY, ENJOY, ENJOY!!