Ingredients
Serves 9+ (Makes 18 buns)Dough:
1 x 7g sachet Dried Yeast
125ml (½ cup) warm water (half boiling, half cold)
3 tsp caster sugar (for yeast)
665g (4 ½ cups) plain flour
115g (½ cup) caster sugar
1 tsp salt
100ml pure cream (35% fat)
50ml milk
2 eggs
85g unsalted butter
2 tablespoons vegetable oil
220g (1 cup) sugar
2 tablespoons ground cinnamon
2 egg yolks
1 tablespoon warm water
125g unsalted butter, melted
Sesame seeds for sprinkling (optional)
Method
These delicious cinnamon buns were originally made by a family friend, Irene.
We always make these when a baby in our family is born. As the mum goes into labour, so the dough is made; the baby is born into a cinnamon-infused world of warm, soft, sweet buns. There are many different ways of rolling the dough; our mum Barbie, likes to make the cinnamon buns into a large celebration babke – a spectacular way to mark a special occasion.
To make the dough, mix together the yeast, warm water and 3 teaspoons caster sugar in a small bowl. Cover and set aside for about 20 minutes, or until the yeast is frothy.
In a very large bowl, mix together the flour, half cup caster sugar and salt. In a separate bowl, beat the cream, milk and eggs.
Melt the butter in a small saucepan, then stir in the oil. Alternatively, melt the butter in a heatproof jug or bowl in the microwave.
Make a well in the flour mixture and add the frothy yeast mixture and then the other two liquid mixtures. Mix it all together with a wooden spoon until combined, then knead for a minute or two until it comes together as a dough.
Cover very snugly with a warm towel or blanket, place in a warm draught-free area and allow to double in bulk before kneading. This may take 2 hours, depending on the weather. Place on a lightly floured board and knead well for 10 minutes until you have a very smooth, slightly sticky dough.
To make the Bulkas
Preheat the oven to 180˚C. Line a baking tray or a deep cake tin (square or round) with baking paper. Combine the sugar and cinnamon in a bowl. Lightly beat the egg yolks and warm water together in a separate bowl and set aside.
Divide the dough into three equal pieces, each about 400g. Place one piece of dough on a floured board and roll into a large rectangular shape, about A4 (28 x 21cm) in size. Brush with 1-2 tablespoons of the melted butter until well covered. Sprinkle generously with 1-2 heaped tablespoons of the cinnamon sugar. Roll up loosely, starting at the long side, to form a 28cm log. Trim the ends. Repeat with the remaining two pieces.
Using a sharp knife, cut each log into six equal pieces. Turn each onto its side on the baking tray, so that the snail pattern is facing upwards. Press down on the snail with the heel of your hand and flatten slightly to make a nice scroll. If you want them to join while baking place each scroll about 1cm apart; if you prefer individual and separate buns, place them well apart on the tray.
Brush the egg glaze over the buns and sprinkle with sesame seeds if desired. Allow to rise again for at least 10 minutes, then bake for 20 minutes, or until golden and cooked through.
The Monday Morning Cooking Club by Merelyn Frank Chalmers, Natanya Eskin, Lauren Fink, Lisa Goldberg, Paula Horwitz, Jacqui Israel, Explore Australia, RRP: $59.95
http://www.mondaymorningcookingclub.com.au/