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| Cinnamon buns |
Lie in’s, special treats and indulgent breakfasts,
that’s what I’m looking forward to this May Bank Holiday.
A chance to do things we don’t normally have time to
do.
Despite the lure of the duvet and a long lazy
breakfast I’m also drawn to the idea of the Isle of Wight Randonnee.
For those of you who know me, don’t choke in your
coffee or glass of something stronger please, I’m serious!
The Randonnee, the 55/100km cycle ride round the
Island, is this Sunday 6th May.
(Click below for official information)
http://www.cycleisland.co.uk/
I can visualize the scene. Pedalling across the
island in the spring sunshine!
All that fresh air and glorious country side!
Hair gently blowing in the breeze.
A picnic in my wicker bike basket...
However I’m
not sure the reality of struggling up hills and distances of 55/100 km in
driving wind will really live up to my romantic image of it.
I mentioned it to a friend recently.
“Wow! When did you start training?” she asked
“Training? Arhh...I hadn’t actually thought I
needed to train.”
Her eyes widened and I
sensed surprise.
“I’m not planning on running the marathon. I
just want to enjoy a leisurely cycle”
“Maybe that’s not quite
the right thing..” She suggested kindly
She seemed to think I
would be totally unprepared.
She might have a point!
The more I think about it, the more the cinnamon
buns and a lie-in might just get the better of me.
Be warned; don’t attempt to make these before you’re
going out.
The warmth and smells of the baking will banish any thoughts of
lycra and leggings or in my case sunglasses and pink bike!
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| Flour and dough |
Cinnamon
and raisin buns
Looking for something different for breakfast one
day I stumbled upon a recipe for Chelsea buns and adapted it as we love
cinnamon.
Think more pain au raisin but in a softer bread
rather than pastry.
It is made with milk and eggs rather than water like
a bread dough so is softer and more subtle.
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| Eggs and Milk |
If I can, I prepare this the day before, leave it to
rise, then cook it fresh in the morning before breakfast..when I have
time! Otherwise I cook it the day before
and just warm it through to serve for breakfast.
Don’t be put off by the ingredients list or the time
it takes to prepare.
It has a few stages to do but none of them are
complicated or strenuous. It is worth it and if you have a bread maker it is
very simple. If you don’t you just need a warm kitchen.
Overall preparation time 2 ½ hours
Cooking time 20 minutes
INGREDIENTS:
For
the dough:
225 ml / 8floz milk
1 egg
500g unbleached white bread flour
½ tsp salt
75g /3oz caster sugar
50g/2 oz butter
1 tsp quick yeast
For
the filling:
25g/1oz melted butter
150g / 6oz raisins
25g/1 oz candid peel
50 g/2 oz soft brown sugar
2 tsp cinnamon
To glaze:
2 oz caster sugar
4tbsp water
½ tsp cinnamon
WHAT TO DO:
1. If
you are using a bread machine put the milk and beaten egg in first and then add
the dry ingredients and butter. Turn the machine to the dough setting...And now
skip to stage 4!
2. If
doing it by hand put the dry ingredients into a big bowl and mix by hand.
Measure the milk into a jug and beat in the egg. Make a well in the flour
mixture then gradually pour the liquid in and combine either with a spoon or by
hand, adding the softened butter as you go along as well.
3. When
the mixture is all combined take it out and knead it gently, on a floured
surface, then return to the bowl, cover with cling film and place somewhere
warm to rise. It needs to double in size so allow a good hour.
4. Once
risen, place the dough on a floured work surface and knead gently then roll out
into a square about 30cm by 30cm.
5. Brush
this with melted butter then mix the sugar and cinnamon together and sprinkle
over, then do the same with the raisins and candid peel. Make sure you leave a
1cm border along one side.
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| Glazed and ready for raisins |
6. Here’s
the fun bit..Start to roll the dough up like a swiss roll from the full end, so
you leave the end with the border to last so you can seal it all together.
7. Once
it is rolled cut this into equal chunks..about 8- 12 depending how thick you
want it
8. Then
lay them side by side in a well oiled square baking tin and cover with cling
film. Leave to rise somewhere warm for about 30-45 minutes or it has risen to
twice the size.
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| Cinnamon bun dough |
9. Pre
heat the oven to 180 degrees then bake for about 20 minutes or until golden.
10.
Let it cool in the tin whilst you make
the glaze. For this you mix the water, sugar and cinnamon in a small saucepan
and heat until the sugar has dissolved then boil rapidly for a couple of
minutes without stirring until it looks more syrupy.
11.
Finally remove this from the heat, stir,
then brush- if you have one- or carefully pour this all over the buns giving it
a shiny look. Then serve warm...
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| Bike ready and waiting |
So will it be bike or buns or both this bank holiday?
We shall
see!!
Have a great weekend
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