In the final weeks before Christmas, we're looking at what foods we can relish in this season. The recipes I publish are great for you to make with your family and encourage even more time to spend together over Christmas!
This amazing, must bake right now, recipe is courtesy of Bun King, Paul Hollywood. We have all become used to Paul’s name due to his cutting comments on bake off, and his awesome kneeding skills, but now is the time to bask in his baking glory, and follow his wise words for a killer Christmas snack, breakfast or general ‘in need of tasty food’ moments. It’s quite easy to! This recipe makes 9 gorgeous buns, and will take you around 40 minutes.
How to make:
Put the flour and 1 tsp salt into a large bowl. Make a well in the centre and add the yeast. Meanwhile, warm the milk and butter in a pan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents come together as a soft dough (add extra flour if you need to).
Tip the dough onto a well-floured surface. Knead for 5 mins, adding more flour if necessary, until the dough is smooth, elastic and no longer sticky.
Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn until covered in oil. Cover the bowl with cling film and set aside in a warm place for 1 hr or until doubled in size. Lightly grease a baking sheet and set aside.
For the filling, knock the dough back to its original size and turn out onto a lightly floured surface. Roll it into a 1cm-thick rectangle. Brush all over with the melted butter, then sprinkle over the sugar, cinnamon and fruit.
Roll up the dough into a tight cylinder, cut into 9 x 4cm slices and position on the prepared baking sheet, leaving a little space between. Cover with a tea towel and set aside to rise for 30 mins.
Heat oven to 190C/170C fan/gas 5. Bake the buns for 20-25 mins or until risen and golden brown. Meanwhile, melt the glaze sugar with 4 tbsp water until syrupy.
Remove from oven and glaze. Set aside to cool on a wire rack. Once cool, mix the zest and icing sugar with about 2 tbsp water to drizzle over the buns. Serve.
These will soon become a family favourite.
If you love the recipe and want to enjoy it year round, simply swap the filling for your favourite dried fruits or chocolate for extra indulgence!
p.s click on the image to few large size ingredients
Contributor: Sarah Stothard