Monday, October 31, 2011

Cinnathumb Buns

Oh my! These were delicious and all 20 were gone in about an hour!

1 C milk
1 egg lightly beaten
1/2 C sugar
1 tsp salt
1 tsp cinnamon
2 1/4 yeast (or one envelope)
4 C bread flour
5 Tbsp butter (room temperature)

Filling & Glazing
3 Tbsp butter (room temperature)
3 Tbsp sugar
1 egg lightly beaten

3 Tbsp sugar
1/2 tsp cinnamon

Heat the milk in a large saucepan, just until warm. Whisk the egg seperately with a little bit of the warm milk, then pour into the saucepan and whisk. Add the sugar, salt, cinnamon to the saucepan and mix well

In a separate bowl mix the flour and yeast together. Add a little of this flour mixture to the saucepan and whisk well to introduce lots of air into the dough. Continue to add the flour mixture. Once it gets to thick to use the whisk, use a wooden spoon. Finally add the butter and knead it into the dough with your hands until thoroughly incorporated. (The dough will be slippery)

Transfer the dough to a floured surface and knead for 10 minutes or until the dough is elastic and is no longer sticky. Add more flour if necessary. Return the dough to the bowl and cover with a clean kitchen towel. Let prove for 1 hour or until doubled in size.

After 1 hour, punch down the dough  and knead on a floured surface for a few minutes. Divide into four, then divide each piece into five again so you have a total of 20 pieces. Roll the pieces into balls and arrange on a baking sheet lined with baking parchment. Cover again and let prove for another 30 minutes.

Make the filling by mixing the butter and sugar together.

Pre-heat oven to 400F

After the 30 minutes, press your finger into the top of each bun to make a hole (I used my thumb!) and fill it with the filling. Brush the beaten egg on top of the buns. Bake for 10 minutes or until golden brown.

While still hot sprinkle the sugar and cinnamon generously over the buns. Eat warm!

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