Comfort food was called for and it had to be something that didn’t involve too much effort on my part. On the cover of this month’s Waitrose mag there’s an enticing picture of cinnamon buns, but the recipe includes an icing that I didn’t like the sound of and it also makes 16 buns…just a tad over the top for the two of us! So, feeling inspired, I unearthed a recipe for an enriched bread dough (which I originally used for hot cross buns) and cheated by doing the kneading and first proving in the bread machine but, if you’re feeling less fragile than me, you could do it by hand. All I had to do was pop the filling in, give them a second proving, whack ‘em in the oven and Bob’s your uncle!
I’m not experienced at yeast cookery, and I’ve never made these before, but I was quite chuffed at how well they turned out – true, they don’t look quite like the ones on the magazine cover, but what you see is what you get; the food in my pictures is actually edible and it hasn’t been prettied up by a food 'stylist'!
½ a sachet of fast-action yeast250g strong white flour
½ tsp salt
1 tsp sugar
50g soft brown sugar
2 tsp cinnamon
50g dried mixed fruit
a little sugar for sprinkling
If you have a bread machine put the dough ingredients into the bread tin in the order given and set the machine going on the ‘Basic: dough’ setting. When the machine stops follow the steps ** below.
If you’re making by hand, put the dry ingredients and the egg into a large bowl, heat the butter and milk together until barely warm then add to the bowl. Mix with a wooden spoon to form a dough then turn onto a lightly floured surface and knead until the dough becomes smooth and silky; put the dough back in the bowl and cover loosely with clingfilm; leave in a warm place to prove until doubled in size then follow ** below.
** Mix the sugar and cinnamon together in a small bowl. Roll the dough into a rough rectangle about 30cm x 20cm, brush generously with melted butter then scatter over the cinnamon sugar and dried fruit. Roll up tightly, like a swiss roll, from a long side then cut into 9 equal slices.
Put the slices, cut side up, in a 22cm square greased cake tin; cover loosely with clingfilm and leave to prove again until doubled in size.
Bake at 200C for 12-15 minutes until golden then sprinkle with a little sugar and cool on a wire rack.