Well it has been an extremely exciting week for Ireland. First Miley came to Dublin, twerked all over the shop, outraged the Irish mammies and daddies who obviously lived under a rock before they bought the tickets and went for dinner in a place I found months ago. (FYI The bill comes with a brown paper bag of jellies and the menu is stuck into the pages of old books- check out Mulligans in Stoneybatter).
Then One Direction
Then in a most bizarre turn of events Kimye turned up in Cork for their honeymoon with/without their compass-inspired child. Local messers took to social media to con poor gossip-seeking journalists-see this news report. I giggled out loud walking home from work visualising Kim K supposedly going through the 39c veg in Alid. Two joggers gave me raised eyebrow looks (but judgement from joggers is a whole other story).
In the middle of all this we also had local and European elections but to be honest no one gave a monkeys.
My part in all of the craziness was one of amused bystander. All that web browsing naturally led to multiple cups of tea and cups of tea led of course to the search for a satisfying accompaniment.
Enter Cinna-bun.
I was previously unaware of the cinnabun phenomenon in the US. Unfortunately it hasn't really caught on here which is a ridiculous shame because there is nothing more satisfying than a cup of tea with the pillow-soft sweet dough and cinnamon sugar swirls of a cinnamon bun. Get artsy-fartsy with some buttermilk glaze and you turn phenomenal into pheNOMenal.
The use of buttermilk here sounds crazy I know but the tang of the buttermilk compliments the sometimes sickly-sweet icing sugar. Plus it looks pretty. And that is never far from my mind.
The cardamon adds a lovely fragrance to the dough but leave it out if you want to play it safe.
I use strong white flour as it makes the dough rise faster and I think adds good structure to the dough.
Recipe from Donal Skehan, makes 1 tear and share loaf with 10-12 big pieces
For the dough
200ml milk
55g butter
7g sachet of fast action yeast
55g caster sugar
1 tsp ground cardamon (optional)
375g strong white flour
1/4tsp salt
For the filling
55g butter softened
1 tbsp cinnamon
45g caster sugar
For the glaze
125g icing sugar
1-2 tablespoons of buttermilk
1. Melt the butter over a low heat in a small saucepan or in the microwave. Add the milk and heat until lukewarm.
2. Take off the heat, add the yeast and stir well. Leave to sit for 5 minutes.
3. In a clean bowl mix the flour, caster sugar, cardamon and salt together.
4. Add the wet ingredients and mix until you have a shaggy dough.
5. Bring together with your hands and turn out on a floured surface. Knead for 5-6 minutes until the dough is smooth and pliable and springs back when you stick your finger into it.
See the transformation below. The first photo is pre-kneading and the second is post kneading.
6. Put the dough in a dry bowl and cover with a tea towel or with clingfilm. Leave to rise for about an hour in a warm place until doubled in size.
7. Take out the dough and roll on a floured workspace until about 3mm thick. Leave to rest for 5 minutes.
8. In the meantime make the filling by beating all the ingredients together.
9. Spread the filling on the rectangle leaving a 1 cm border all the way around.
10. Roll on the long side, keeping it as tight as you can. Leave the joining piece at the bottom and transfer to a baking tray lined with baking paper. Brush with beaten egg for extra shine.
11. Cut the log at angles with a sharp knife or kitchen scissors without cutting right through to the bottom making 12 pieces. Tease out the pieces so that they are removed slightly from the centre as per the pictures.
12. Allow to rest for 20 minutes to puff up slightly and then bake at 190oC for 20-25 minutes turning after 15 minutes until golden brown on top. Take out of the oven and leave to cool.
13. Make the buttermilk glaze by whisking all the ingredients together until there are no icing sugar lumps. The amount of buttermilk you need will depend on how thick your buttermilk is. Add one tablespoon, beat well and then add more.
14. Drizzle generously over the cooled cinna-bun.
I use strong white flour as it makes the dough rise faster and I think adds good structure to the dough.
Recipe from Donal Skehan, makes 1 tear and share loaf with 10-12 big pieces
For the dough
200ml milk
55g butter
7g sachet of fast action yeast
55g caster sugar
1 tsp ground cardamon (optional)
375g strong white flour
1/4tsp salt
For the filling
55g butter softened
1 tbsp cinnamon
45g caster sugar
For the glaze
125g icing sugar
1-2 tablespoons of buttermilk
1. Melt the butter over a low heat in a small saucepan or in the microwave. Add the milk and heat until lukewarm.
2. Take off the heat, add the yeast and stir well. Leave to sit for 5 minutes.
3. In a clean bowl mix the flour, caster sugar, cardamon and salt together.
4. Add the wet ingredients and mix until you have a shaggy dough.
5. Bring together with your hands and turn out on a floured surface. Knead for 5-6 minutes until the dough is smooth and pliable and springs back when you stick your finger into it.
See the transformation below. The first photo is pre-kneading and the second is post kneading.
6. Put the dough in a dry bowl and cover with a tea towel or with clingfilm. Leave to rise for about an hour in a warm place until doubled in size.
7. Take out the dough and roll on a floured workspace until about 3mm thick. Leave to rest for 5 minutes.
8. In the meantime make the filling by beating all the ingredients together.
9. Spread the filling on the rectangle leaving a 1 cm border all the way around.
10. Roll on the long side, keeping it as tight as you can. Leave the joining piece at the bottom and transfer to a baking tray lined with baking paper. Brush with beaten egg for extra shine.
11. Cut the log at angles with a sharp knife or kitchen scissors without cutting right through to the bottom making 12 pieces. Tease out the pieces so that they are removed slightly from the centre as per the pictures.
12. Allow to rest for 20 minutes to puff up slightly and then bake at 190oC for 20-25 minutes turning after 15 minutes until golden brown on top. Take out of the oven and leave to cool.
13. Make the buttermilk glaze by whisking all the ingredients together until there are no icing sugar lumps. The amount of buttermilk you need will depend on how thick your buttermilk is. Add one tablespoon, beat well and then add more.
14. Drizzle generously over the cooled cinna-bun.
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