Friday, May 11, 2012

Cinnamon Buns





Ingredients:
Maida (all purpose flour/refined flour).............3 cups
Milk....................................................................1 cup
Fresh yeast.........................................................2 tsps
Sugar..................................................................2 tsps
Oil......................................................................1/3 cup
Cinnamon pwdr..................................................1/4 tsp
Some extra flour (Abt 1 cup) just in case you need some while kneading.

Tip:
You can add raisins to the flour.
If you have the time for a glaze, use milk, when the tops are just beginning to brown at the outer top edges, brush a bit of milk over the top. Remember to shake off excess milk before brushing the buns.

Sieve the flour, add the cinnamon pwdr. Warm the milk, luke-warm, and add the yeast, sugar and stir to dissolve the yeast and sugar. Let it stand so the yeast begins to froth. When the yeast rises and doubles in volume, with a thick froth on the top it’s ready.

Pour it into the flour, add the oil and knead it into a dough. If the dough is too sticky add a bit of flour, a tablespoon at a time. Knead the dough pulling up and stretching it to incorporate air. Cover and leave it to double. If the weather is warm it should take 30 mins When the dough has risen to double its former volume gently poke it to see if it is spongy.
Now divide into dough balls. You have to remember that these will also expand so while deciding the size of the buns you have to keep this point in mind. Place them in the greased baking tray, keeping each a little more than an inch apart. Allow them to double up again. When they have risen, pop them into the oven.


Bake at mark 7 for about 20-25 mins. You need only the bottom heaters at this point (see pic) After given time if they are already beginning to brown on the top, turn on the grill (top heater) for about 5 mins or less or more! Don’t over brown.



Take out and allow to cool. You can serve them warm and buttered.
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