I do not remember for how long I wanted to make these buns. Their shiny, golden crust, wonderful cinnamon filling and a bit of pearl sugar on top made me hungry every time I saw them on the picture. Those of you who sometimes visit me on Facebook or Twitter probably had the opportunity to see photo of my new assistant. It is the appearance of a green Kmix (thanks to Avonmore) on my kitchen counter motivated me to work.
Oh yes! Kneading dough with such a helper is a pleasure. The whole process takes much less time and does not require removing the remains of wet dough from your nails. And after kneading – what can I say – dough just can’t stop raising, but enough rave about a new toy … let’s get back to the buns!
Recipe by Donal Skehan
- 400ml milk
- 110g butter
- 14g of dried yeast
- 110g caster sugar
- 750g plain flour
- 1/2 teaspoon salt
- 2 tsp ground cardamom
- 4 tablespoons of pearl sugar
- 1 egg, beaten
For the filling:
- 110g soft butter
- 90g sugar
- 2 tablespoons of cinnamon
Mix the flour, sugar, salt and cardamom in a large mixing bowl, set aside.
Melt the butter in a large pot gently on a low heat and then add the milk. When the mixture is lukewarm, remove from the heat and add dried yeast, mix.
Pour the wet ingredients into dry ones. Using a wooden spoon mix until you have a rough dough.
When the dough has taken shape and is no longer sticky, turn out onto a clean floured surface and knead for about 6 minutes. Dust with a little flour if you find the dough is too sticky.
Transfer the dough to a floured bowl, covered by cling film and a towel and let it rise for 45 minutes in a warm place.
Preheat the oven to 220°C.
To prepare the filling, in a bowl, beat the butter, sugar and cinnamon together until you have a smooth paste.
When the dough has risen, punch it down in the bowl and cut it in half. Roll one of the halves into a rectangle about 3mm thick, and then spread the filling all over.
Then, from the long side, roll the dough so you get a snail effect and slice into approx 12 pieces. Place the slices on a baking sheet lined with parchment paper, face up and coat with the beaten egg. Sprinkle the buns with pearl sugar.
Reduce the heat to 190˚C and then bake the rolls in the oven for about 15-20 minutes or until they turn golden brown.
Repeat the process with the second half of the dough.