These are great for pudding or just as a snack.
- frosting:
- filling:
- dough:
- 1 egg beaten
- 1 tsp salt
- 1 tsp cinnamon
- 3 tbsp butter
- 2 cups strong white bread flour (i use a biggish mug)
- 3/4 mug milk
- 1 tsp dried yeast
- 2 tbsp demerara sugar
- 1 egg + water to fill a quater of a cup/mug
- 2 tbsp melted butter
- 1/3 mug brown sugar
- 1/4 mug raisins chopped
- 1/2 cup half cup/mug icing sugar
- 1 tsp milk
- 1/4 tsp vanilla extract
- Carbohydrate 119.128957708333 g
- Cholesterol 88.50875 mg
- Fat 18.8992095833333 g
- Fiber 3.394375105232 g
- Protein 15.4872054166667 g
- Saturated Fat 10.6636004583333 g
- Serving Size 1 1 Serving (169g)
- Sodium 132.727104166667 mg
- Sugar 115.734582603101 g
- Trans Fat 1.93965641666666 g
- Calories 708 calories
Step-by-step
- To make the dough: Mix as for bread, place in greased bowl in fridge for 30 minutes or overnight. Roll out to 10x16 inch rectangle
- for the filling: Spread melted butter on dough. Sprinkle with mixture of brown sugar and cinnamon, then raisins, can also use chopped walnuts. Roll up dough to 16 inch log and seal edges by brushing with beaten egg, then slice into 12 squares. Place on baking tray so they are not touching. Sprinkle with water and sit them in a warm place for 30 minutes or until nearly doubled in size. Brush with remaining beaten egg.
- Bake at 180-190c for 15-20 minutes.
- Mix the icing togther and spread on the buns when they are cool.
Strong white bread flour builds the essential gluten network required to trap carbon dioxide produced by dried yeast during fermentation. High protein content in bread flour creates elastic strands that stretch without tearing, supporting the weight of the brown sugar and butter filling. Chilling the mixed dough in the refrigerator for 30 minutes slows enzymatic activity while solidifying the fats, making the 10x16 inch rectangle easier to roll cleanly without sticking. Spreading melted butter across the sheet creates a hydrophobic barrier that prevents the brown sugar and cinnamon mixture from dissolving into the raw dough prematurely. Seal the resulting 16-inch log securely by brushing the edge with beaten egg before slicing into 12 distinct portions. Proof the shaped rolls in a warm environment until they nearly double in volume, signaling adequate gas retention before baking at 180 to 190 degrees Celsius for 15 to 20 minutes. Substituting all-purpose flour for strong bread flour reduces protein levels, yielding a softer, more cake-like crumb with less structural chew.
