Cinnamon Buns

This weekend's must-make? Cinnamon buns, without question. There is something magical about that first bite of a warm, freshly baked cinnamon bun dipped into a cup of coffee, especially after a fast. This is my ideal post-Yom Kippur tradition — and one of life's genuine little pleasures.

This recipe makes 60 buns, so they are perfect for a crowd, and they freeze beautifully.

Ingredients

Yeast

• 2 cubes fresh yeast (42g each), or dried yeast equivalent

• 1 tablespoon sugar

• 1 cup warm water

  
  

Dough

• 12 cups plain flour

• 1½ cups granulated sugar

• 375g salted butter, melted

• 2 teaspoons salt

• 1½ cups warm milk

• 1½ cups warm water

• 4 extra-large eggs, beaten (use 5 if smaller)

  
  

Cinnamon filling

• 125g butter, melted

• 2 cups cinnamon and sugar, mixed

  
  

Optional topping

• ⅓ cup sugar

• Just under ½ cup plain flour

• 2 tablespoons oil

  
  

Method

Yeast

1. Set the oven to 50°C or use a warming drawer.

2. In a small bowl, mix the yeast and sugar into a thin paste. Add the lukewarm water and leave in the warm oven for 5–10 minutes until frothy.

   
   

Dough

1. In a large bowl, sift together the flour, sugar, and salt.

2. Mix the melted butter, milk, water, and yeast mixture together. Pour over the flour but do not stir yet.

3. Add the beaten eggs, then mix everything together very thoroughly. If the dough is too dry, add warm water a little at a time. If too wet, add a little flour.

4. Lightly coat the dough with oil, cover with foil (shiny side facing in), and place in the warming drawer or oven for 15–20 minutes until doubled in size.

5. Knock back and knead the dough well.

6. Roll out a length of dough to approximately 48 x 12cm.

7. Brush with melted butter and sprinkle generously with the cinnamon sugar mixture.

8. Roll up tightly like a Swiss roll and cut into individual buns approximately 2.5cm thick.

9. Place into a greased muffin tin, leaving a little space for each bun to rise.

10. Return to the warm oven at 50°C and leave until doubled in size.

11. If using the optional topping, mix the sugar, flour, and oil together and sprinkle over the buns.

12. Brush with beaten egg and bake at 180°C for 20–25 minutes until golden brown.

13. Leave to cool slightly before turning out. These freeze very well.

    
    

Makes approximately 60 buns.