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Ingredientes
- 15 gm freshyeast or possibly 7g driedyeaset
- 115 ml lukewarm water
- 3/4 tsp salt
- 50 gm butter diced
- 50 gm sugar
- 280 ml warm water (about 66C/I50F)
- 680 gm unbleached white bread flour
- 1 x egg beaten
- 85 gm butter softened
- 1 Tbsp. grnd cinnamon
- 85 gm light or possibly dark muscovado sugar
- 200 gm light or possibly dark muscovado sugar
- 115 ml double cream
Direcciones
- Mix the yeast with the lukewarm water and a tsp. of sugar.
- Leave in a hot place till it begins to froth.
- Put the salt butter and sugar in a large mixing bowl pour over the warm water and stir till the butter melts.
- Add in 230g flour and beat till very smooth.
- Pour in the yeast mix add in the egg and beat for 1 minute.
- Cover with a damp tea towel and leave for 10 min.
- Gradually knead in 230g of the remaining flour to make a soft dough.
- Turn out on to a lightly floured work surface and knead for 10 min gradually working in sufficient of the remaining flour to give a soft but not sticky dough.
- Place in a clean oiled bowl turn to coat in oil.
- Cover with a damp tea towel and leave at room temperature till doubled in bulk approx about I hour.
- Knock back the dough cover again with the cloth and again leave till doubled in bulk approx another hour or possibly so.
- Knock back again then knead briefly on a lightly floured work surface.
- Cover with the upturned bowl and leave for 10 min.
- Meanwhile cream the butter with the cinnamon and sugar for the filling till light and fluffy.
- Roll out the dough to a 35x50cm rectangle.
- Spread the filling over and roll up from one long side like a Swiss roll.
- Cut into I5 even slices.
- Arrange one cut side up in a 30x22.5cm roasting tin so which they almost touch.
- Cover with a damp tea towel and leave to rise at room temperature till doubled in size approx about 45 min.
- Be warned if the room is too hot the filling will ooze out.
- Bake for about 30 min at 180C/350F/Gas Mark 4 till golden.
- Meanwhile mix sugar and cream for topping.
- Turn the buns out in one great slab on to a baking tray.
- Wipe out the inside of the roasting tin pour in the topping then slide the buns upside down back into the tin on top of the mix.
- Bake for a further 10 min.
- Leave to cold in the tin for 6 min then turn out on to the baking tray so which the caramel is back on top.
- Cold then pull off and serve hot.
- Makes 15 rolls
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 12 servings | |
| Calories 327 | |
| Calories from Fat 108 | 33% |
| Total Fat 12.32g | 15% |
| Saturated Fat 7.2g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 222mg | 9% |
| Potassium 79mg | 2% |
| Total Carbs 46.18g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.4g | 3% |
| Protein 7.63g | 12% |
