Cinnamon Buns

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This was my first time making cinnamon buns and I was slightly nervous about how they might turn out. I struggled quite a bit with making these look pretty but I think they ended up looking okay. They tasted absolutely amazing though and that’s the most important part. Perfect served just out the oven with a steaming cup of tea or coffee.

 

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This recipe makes about 30 buns

150 g soft butter
90g caster sugar
½ tsp salt
500 ml milk
2x 7g sachets of fast action yeast
900g strong white bread flour

Filling
180 g soft butter
90g caster sugar
3 tbsp cinnamon
1/4 tsp vanilla powder
1 egg, lightly beaten and brushed over buns before cooking

 

Method
1. Mix butter, sugar, salt until smooth in a large bowl.
2. Heat milk in a saucepan until approximately 37°C (98.5F), remove from heat and add yeast sachets. Stir until dissolved. When yeast is completely dissolved, add milk to butter mixture.
3. Gradually add flour, then work on lightly floured surface until dough is smooth and elastic. Cover bowl and leave to rise until doubled in size, about 45-60 minutes.
4. Meanwhile, mix the ingredients for the filling and set aside.
5. When dough is ready, divide it into two pieces. Start by rolling out the first piece of dough into a large rectangle, about 40×50 cm. Spread half of the filling on top.
6. To make the shape pictured here, fold the dough lengthways, three times, as if folding a letter into a small envelope.
7. Cut out long strips of dough (about 2 cm wide) which you will then cut in half so you will have 2 strips out of the one piece.
8. For each of half strip cut in half lengthways leaving an uncut version at the top so as they’re still joined.
9. Take each of the “legs” and twist them in to a braid and then form a knot shape.
9. Repeat steps 5-9 with remaining piece of dough.
10. Cover with a cloth and leave to rise for 30 minutes.
11.  Heat oven to 250°C (480F). Brush with beaten egg. Bake for about 8-11 minutes, depending on the size of the buns.

 

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Raspberry Buttermilk Cake

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I love cake! Who doesn’t.

Having recently came across this recipe on the website Gourmet I decided last night, that I was going to give it a go. The cake is absolutely delicious and takes no time at all to mix together and bake. It is perfect for those last-minute cake making cravings. 

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The recipe is as follows:

  • 1 cup (130 grams) all-purpose flour
  • 1/2 teaspoon (2 grams) baking powder
  • 1/2 teaspoon (2 grams) baking soda
  • pinch of salt
  • 1/2 stick (56 grams) unsalted butter, softened
  • 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon finely grated lemon zest
  • 1 large (57 grams) egg
  • 1/2 cup (118 ml) well-shaken buttermilk
  • 1 cup (5 ounces or 140 grams) fresh raspberries
  • Preheat oven to around 180 degrees with rack in middle. Butter and flour a 9-inch round cake pan.
  • Mix together flour, baking powder, baking soda, and salt.
  • Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  • At low-speed, mix in flour mixture and then the buttermilk,  alternating between the two sets of ingredients, beginning and ending with flour, until all combined.
  • Spoon batter into cake tin, smoothing top. Scatter raspberries over top and sprinkle with remaining sugar.
  • Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Let sit for 10 minutes and then turn out onto a cooling rack.

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