INGREDIENTS
Dough
190 ml milk
2 ½ tsp instant yeast
60 g butter, melted, cooled slightly
60 g caster sugar
1 whole egg
1 egg yolk
465 g baker’s flour
1 tsp salt
Filling
95 g dark brown sugar
15 g cinnamon
55 g unsalted butter, softened
Icing
130 g unsalted butter, softened
3 cups icing sugar, sifted
2 tsp vanilla essence
4-6 tbsp milk
Miele accessories
METHOD
Dough
- Preheat the oven on Conventional at 40°C, with a baking tray on shelf position 2.
- Place the milk into a small saucepan and heat gently on medium heat, induction setting 6. Heat milk to 43°C (lukewarm), then transfer to the bowl of a freestanding mixer with a whisk attachment.
- Sprinkle the yeast over the milk, add the melted butter, sugar, whole egg and egg yolk. Mix until well combined.
- Place a dough hook attachment on the freestanding mixer. Add the baker’s flour and salt to the bowl, mixing on a medium speed until the dough pulls away from the sides of the bowl and forms a ball, approximately 8 minutes.
- Transfer the dough to well-oiled bowl, cover with cling wrap and place in the oven to prove for 1 hour 30 minutes.
Filling
- In a small bowl, mix all of the filling ingredients together until well incorporated and spreadable.
- Between two sheets of baking paper, roll the filling mixture into a rectangle approximately 35 cm long x 22 cm wide. Place in the fridge for 10-15 minutes until firm.
To assemble
- After the dough has risen, remove from the oven and turn out onto a well-floured surface.
- Roll the dough into a rectangle approximately 35 cm long x 22 cm wide. Allow for a 1 cm margin on the far side of the dough for rolling.
- Remove the filling from the fridge and remove the baking paper. Place the filling on top of the rolled dough, allowing a 1 cm margin.
- After 5 minutes, once the filling has softened, roll the dough up tightly from the shorter side.
- Trim 3 cm from either end of the roll and then continue to slice 2-3 cm thick slices.
- Place the slices on their sides into greased 23 cm x 23 cm tin.
- Cover with cling wrap and place back in the oven on Conventional at 40°C for 45 minutes to prove.
- Remove the buns from the oven and remove the cling wrap.
- Preheat the oven on Moisture Plus on Fan Plus at 160°C with 1 manual burst of steam.
- Place the buns into the oven on shelf position 2, releasing the burst of steam immediately.
- Bake for 15-20 minutes, or until slightly coloured and risen.
- Remove from the oven and allow to cool for 15 minutes.
Icing
- In a bowl of a freestanding mixer, cream the butter.
- Add 1 cup of icing sugar at a time, alternating between liquids (sugar, vanilla essence, sugar, milk, sugar etc.).
- Drizzle icing over the buns and allow to set prior to serving.
Hints and tips
- Baker’s flour is also referred to as strong flour. It’s a high protein flour.
APPLIANCE / FUNCTION
Miele
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