Leave somewhere warm for 40–60 minutes to prove a second time, covered with a damp tea towel or clingfilm. Place the slices, swirl-side facing up, on the cinnamon-smeared baking tin, spacing them about 2–3cm apart. Mark out, then use a very sharp knife to cut the sausage of dough into 8 even slices. You should be left with a dough sausage about 30cm in length. Find the shortest edge of dough and fold over 1cm of it, then continue to gently roll the dough up into a tight swirl, using your fingers and thumbs to work from one side to the other. Scrape the dough out onto a very well-floured work surface and use a floured rolling pin to roll the dough out into a 60 x 30cm rectangle, about 2cm thick.Įvenly spread the remaining filling mixture across the dough, right to the very edges. Once the dough has proved, knock out the excess air by squashing and punching it back into the bowl a few times. Spread about 2 tablespoons of the mixture over the base of a 30 x 25 x 5cm baking tin and set aside. In a bowl, mix the butter, sugar, syrup and cinnamon into a smooth paste using a wooden spoon or spatula. Return the dough to the mixing bowl, cover with a damp tea towel or clingfilm and leave somewhere warm to prove until doubled in size (1 ½–2 hours). Try the ‘windowpane test’ (see page 31) to be sure it’s ready.
Alternatively, use an electric mixer fitted with a dough hook to do all the messy kneading for you.Add the butter to the dough and knead for a further 5 minutes until glossy and still slightly sticky to the touch.
It will be very sticky so try slapping it on the work surface and folding it over repeatedly, to keep it from covering every inch of the surface. Avoid dusting it with extra flour (this will give you hard, tough buns). Knead the dough for 10 minutes, using a bench scraper to keep the surface clean. Get your hands involved, kneading it in the bowl before tipping it out onto a clean work surface. Make a well in the middle of the flour, pour in the milk mixture and use a butter knife or bench scraper to bring it together into a soft ball of dough. Weigh out 25g of the beaten egg (about half – reserve the other half for an egg wash later) and mix into the warm milk. (If the yeast comes into direct contact with the salt it can retard it and stop the buns rising.) Toss the salt in some of the flour surrounding it and do the same with the yeast, finally mixing them all together until combined. Add the salt to one side of the bowl and the yeast to the other, making sure they don’t touch. To make the dough, combine the flour and sugar in a large mixing bowl.
#Swirl bakery plus#
MAKES 8 LARGE BUNS For the doughĦ75g strong white flour, plus extra for dustingħ0g unsalted butter, softened For the fillingġ/2 tsp vanilla extract Instructions to Bake You can imagine the looks from commuters as the smell of freshly baked cinnamon pastries filled the carriages! Now, our buns only have to make the short journey from the ovens to our counters at the Luminary Bakeries where they’re sold fresh every day, warm and generously piped with luxurious cream cheese frosting. A few years ago, when we began baking these scrumptious swirls in our very first kitchen, we’d pile them high into large boxes and carry them on the Tube across London to cafés and their hungry customers. Nothing compares to a fresh cinnamon bun – fluffy dough spiralled with sweet cinnamon butter and baked until puffy and golden. Our infamously large, gorgeously swirled cinnamon buns are one of our most popular bakes. Ahead of the publication of our highly anticipated cookbook, Rising Hope, we wanted to share one of our favourite recipes - cinnamon swirls with cream cheese frosting!
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