Sunday, May 17, 2009

More Hearth Warming!

The gingerbread and wedges have disappeared and the tin is looking rather empty. The weather is still cool at night but we are having lovely autumn daytime temperatures with loads of sun. Well, that's the weather update! Now to refilling that tin!
Way back in February I got the yearning to do some yeast cookery and rootled around for a Chelsea bun or Lardy Cake recipe. However, when I came across this I knew that I just had to have a go. These are gorgeous, sticky, spicy and yummy so well worth repeating and they do fill the house with the most delicious aroma! May I present my
Swedish Cinnamon Rolls
50g melted butter
300ml warm milk
1 egg
1 tablespoon sugar
1/2 teaspoon salt
85g custard powder
500g strong flour
1pack/ 1 teaspoon dried yeast (7g)
150g brown sugar
2 heaped teaspoons cinnamon
50g room temp butter
50g Philly cheese
15g butter
100g icing sugar
1 tsp vanilla essence
A squeeze lemon juice
If your flour is cold put it in a bowl and either warm in the oven or give it a few seconds in the microwave. Then add the sugar, salt, custard powder and yeast and mix well together. In a jug mix together the melted butter, egg and milk and add to the dry ingredients. Knead until smooth and elastic. This is a really good way to burn the calories that you will take in from eating the buns or you could do it all in your mixer if you have a dough hook!
Cover the bowl with cling film or a damp tea towel and leave to rise in a warm place for 10-20 minutes.
Meanwhile mix together the brown sugar and cinnamon. You could also add sultanas or raisins if you liked.
Knock back the dough and roll into a rectangle. Dot the dough with the softened butter and then sprinkle the sugar/cinnamon mix over. Roll the dough up into one long roll and seal the edges with a little milk. Don't roll the dough too tightly or the buns will pop up in their middles!
With a sharp knife, cut the roll into about 12 buns. They should be about 1 1/2 inches thick. Place in a lined tin (I use my roasting tin) so they are not quite touching and leave to rise for about an hour. They should now be doubled in size and just touching.
Bake for 15-20 mins at 180 degrees C until light golden brown and when you knock the bottom of the tin it sounds hollow.
To make the frosting beat together the Philly cheese, 15g butter, vanilla essence and lemon juice and then add the sieved icing sugar. Pour over the buns before they cool.
These are great with a cup of coffee or for a huge sugar hit, try hot chocolate!!
This should keep the wolf from the door while I get on with Teen Boys birthday cake!

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