Sugar and spice

I have been craving a hot, sticky sweet cinnamon bun  this week. So, when I stumbled across this recipe while sorting through some of my old Taste magazines and was instantly inspired. With the radio blasting in the background and a few wee moments to myself, I nipped into the kitchen and got to work. The simplicity of this recipe and the fact that you're actually allocated breaks while the dough rises, means that this could not be easier. Although the process seems a little drawn out, its honestly a fun and rewarding  activity. These small treats are perfect for brunches with your girlfriends and they'll be impressed by the tastiness and drizzled icing on each bun.  

{Simply roll dough into a log on a floured board}

{Serve warm to let the icing 

trickle over the sides}

{Put buns on long sticks to

make an detailed centerpiece} 

Chelsea buns

3 cups of plain flour

1/2 sachet instant yeast

1/4 cup sugar

1/2 tsp salt

60g butter (melted)

3/4 cup warm water

2 eggs

1/3 cup brown sugar

2tsp mixed spice

1/2 sultanas

1 Tbsp honey

Simple glacé icing:

1/3 cup icing sugar

dash of milk

Combine plain flour, instant yeast, sugar and salt in a large bowl. Melt 30g butter, then mix with warm water and 2 lightly beaten eggs. Mix into flour. Knead dough, adding more flour if required, until smooth and springy.

Place dough in a clean greased bowl. Cover with plastic wrap and microwave on low power for 1 minute, rest the dough for 10 minutes, then repeat. After the second rest the dough should have doubled in size. (Alternatively, set aside in a warm place until doubled in size.)

While it is rising, combine brown sugar, 30g melted butter and mixed spice. When dough has risen, punch the dough down, knead lightly and roll out to a rectangle roughly 40cm x 30cm or the size of a Swiss roll tin. Make sure there is plenty of flour underneath the dough so it doesn’t stick.

Spread with sugar and spice mix and sprinkle on sultanas. Roll up dough, then slice.

Place the scrolls on a greased baking tray, face up, with just a little space between each. Arrange them with the tail of each scroll facing another scroll, so they don’t unravel as they rise.

Allow the scrolls to rise for around 10-20 minutes. Meanwhile, heat the oven to 190°C. When scrolls are almost double their original size, bake in the preheated oven for 15-20 minutes or until golden.

A minute or two before scrolls are cooked, brush them all over with melted honey.

When buns are cool, drizzle with a simple glacé icing made from icing sugar and a dash of milk, mixed to drizzling consistency.

Makes 12.                                                

From Taste magazine, October 2010.