Merry Christmas Everyone,
Here you are. This makes enough dough for 2 batches so you can either freeze half, make 2 batches of the filling or make half the recipie. I made a full mix the other day and put half in the freezer which I have defrosted and cooking tomorrow morning as a gift.
Annabel Langbein’s Sticky Buns
Dough
125 grams butter
2 cups milk
3 tsp dry yeast granules
¾ cup sugar
6 cups high grade flour
1 tsp salt
To Fill
6 tbsp at least of softened but not melted butter
½ cup sugar
1 tbsp cinnamon
Place the butter in a small pot and heat gently until melted. Removed from the heat and add the milk. The mixture should be at blood temp before you sprinkle the yeast and sugar over the top. Stir for 1 min or 2 until the yeast is absorbed.
Mix flour and salt together in a large bowl. The milk mixture and stir until just combined. Tip the dough onto a lightly floured surgace and knead until smooth and silky about 60 – 100 kneading strokes. Place the dough in a large lightly oiled container cover with a clean cloth and leave to rise in a warm place until it has almost doubled in size. Approx 1 hour.
When risen, divide the dough in half. Roll 1 half out to about a 60 x 30 cm rectangle on a lightly floured board or bench. To fill brush or spread with a knife the butter onto the dough…I would use as much as you want more if you wish than this amount. Then sprinkle with the combined sugar and cinnamon and then roll up the dough tightly along the longest edge. I tend to start at one end of the longest side and then work towards the other if that makes sense. I gently wet the far end with a bit of water to seal. Cut into slices about 4 cm wide and you should have about 20 scrolls.
Now you can either put into a lined round cake tin or lined throw a way metal dish or as I have been doing lately fill muffin trays with liners and put one slice in each and then put aside with a clean tea towel over the top to rise for 20 mins in a warm but not hot place or the butter will melt for 20 mins.
Put into a preheated oven at 200C for 12 – 15 mins until golden and cooked through.
I then let them cool if in muffin pans on a wire rack otherwise leave in cake dish/pan…I then make a mix of water, icing sugar and maple syrup to your taste and then when Cinnamon rolls are warm not hot drizzle as much or as little as you want or another option is to heat ¼ cup sugar with 3 tbps of water until dissolved and boil for 5 mins and brush the scrolls with hot syrup as they come from the oven or dust with icing sugar….
ENJOY! And I would love to see photos of you all enjoying these and will put them up on the blog.
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