Xmas is getting closer and today Lena decided to try her hand at making Cinnamon buns. I suggested making them Christmassy so she will add a pinch of ginger and nutmeg that was left over from last weeks gingerbread cookies.
They were very tasty by the way and they are all gone.
You can get the recipe here.
https://ascotsmaninriga.blogspot.com/2019/12/christmas-countdown-gingerbread-cookie.html?m=1
And the video here.
https://youtu.be/XgC3C_c9Ugk
Ingredients
300g milk
4g yeast
2 small eggs
4g salt
100g sugar
200g butter
750+g plain flour
100g brown sugar
13g cinnamon
3g ginger
2g nutmeg
130g sour cream
45g powdered sugar
Method
Heat the milk in a pan until warm and melt the butter. Add the yeast to the milk and stir. Add the eggs, sugar and salt and stir through. Add about 600g of the flour and the melted butter. If the dough is too wet you can add the rest of the flour and knead it until it becomes dry to the touch.
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| The dough is made and resting. |
When you have kneaded thoroughly let the dough rest in a warm place for 30 minutes. Knead it again and then leave for another 30 minutes.
While the dough is resting mix the brown sugar, cinnamon powder, ginger and nutmeg in a bowl.
Take some of the dough and roll it out so it is about half a centimeter thick. Use a spoon and sprinkle the cinnamon mix on top so it evenly covers the dough.
Carefully roll up the dough so that it makes a sausage shape.
Slice the dough so that each bun is about 2cm thick. Place on greaseproof baking paper on an oven tray. Place in a preheated oven 180 degrees for 25-30 minutes.
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| Ready for the oven |
To make the icing mix the powder sugar and the sour cream Drizzle the mix over the hot buns.
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| I drizzled my goo on Lena's sweet buns |
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