I’m afraid cinnamon buns are over. I’m so sorry. Trust me, the news h
- 50g butter, softened
- 2/3 cup milk
- 1/3 cup water
- 1 tablespoon active dry yeast
- 55g sugar
- 1/2 teaspoon salt
- 2 eggs, divided
- 384g flour
- 50g butter, melted
- 2 tablespoons cinnamon
- 2 teaspoons vanilla extract
- 200g dark brown sugar
- 100g pecans
- 3 tablespoons double cream
- Place milk and water in a small saucepan on low heat until the mixture is lukewarm. Remove from the heat and add butter until melted. Transfer to the bowl of a stand mixer and add the sugar and yeast. Mix a little, then leave for a few minutes until the yeast dissolves.
- Using the dough hook, mix in 1 egg, the salt and flour on low speed. The dough should be sticky but separate from the sides of the bowl. You can add a little flour or water if the dough is either too wet or too dry. After a few minutes of kneading in the machine, cover the bowl with plastic wrap and let rise for at least one hour, until doubled in size. You can also let rise overnight in the fridge.
- Prepare the filling by placing all the ingredients in a food processor and grinding into a uniform texture. Transfer to a container, cover and refrigerate until ready to use.
- When the dough has fully risen, grease a loaf pan and line with parchment paper; I used my Prestige 2LB loaf tin. (Other tins are available.) Divide the dough into 2 equal pieces. Roll into a 1/4-inch thick rectangle, about 12×14 inches in size. Spread half the filling on the rolled dough and roll into a log from the long side. With a sharp knife, divide the rolled log in half lengthwise. Braid the 4 arms of dough over each other and fir into
pan. Cover the pan and let rise in a warm place for about an hour.
- When ready to bake, heat the oven to 170ºC. Beat the second egg and brush the loaves with it. Bake for about 30 minutes until golden brown.
- Never eat cinnamon buns again.