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How to make cinnamon and lemon buns the National Trust way

How to make cinnamon and lemon buns the National Trust way


I’ve come to one of the holiday cottages
at Upton House and I’m going to use the kitchen here to make cinnamon and lemon buns. It’s a great recipe, really indulgent and nice. Bit of a special treat. To start with I’ve got some warm milk. Mix 50% water and 50% milk. I’ve got some dried yeast. I’m going to add the dried yeast in to the milk. We’ll give that a stir and give it a sprinkle of sugar. And that will help the yeast to get going. So while we’re waiting for the yeast to get bubbly and frothy I’m going to add the sugar into the flour and I’m just going to mix that around. Leave a little well in the centre as though we’re making pastry. The yeast is activated and we pour that straight in. The next thing to add are eggs. It’s the eggs that will add the richness to this. So now we’re going to make this into a dough. We’re going to start working from the outside of the bowl, and flick the flour into the middle. Spin
the bowl slightly and just keep working. What we’re looking to get is quite a sticky dough. And now it’s almost forming a nice homogeneous ball. But that is what we’re looking for. So there’s a little bit of stickiness to it. We’re going to turn onto a board and just knead it very gently. Stretch. Fold. Give it a quarter of a turn. Hold the back. Stretch and fold. Quarter of a turn. Just keep doing that until it loses most of the stickiness. We don’t want to over work the dough. If we start kneading this like we would for a bread, we’d end up with quite a tough crumb. You can see that’s not sticking any more. We’re going to stretch this out slightly and
I’m going to add some butter. I want to incorporate that into the dough. Again, just start, fold over. Turn. Fold. See how it’s gone all tacky again
and sticky. So that’s the butter that’s getting worked into the dough. Now I’ve got most of the butter mixed in I’m going to give it a quick knead for 30 seconds to a minute. So, it’s still got a bit of stickiness to it, but not to the point where it’s sticking to my fingers. OK that’s ready. We’re going to put this into a bowl. We’re going to cover it with cling film or a damp tea towel. We’re going to leave it somewhere warm until it’s doubled in size. OK, so the dough’s proved. So quickly work it around in the bowl. Knock some of the air out of that, but we don’t want to be working this too much. We now need to roll out this dough. Get a bit of flour on the board. We’re aiming to get this into a rectangle, and it will be slightly bigger than the board I’m rolling it on. I’ve got some butter that’s at room temperature. It’s soft and spreadable. Use your hands and rub it into the dough. It’s great fun. What we want to do is leave a little bit at the end. About an inch where we don’t put anything. Now the next part is to sprinkle over
that the cinnamon and sugar. I love cinnamon. It smells fantastic. It will look like quite a lot. Like I said earlier, it is a bit of an indulgence. We’re going to roll this up. Just start by pinching underneath and lifting over. Keep pushing it under and folding it over on itself. Eventually, once you get about half way across, you should be able to just start to roll that. We’re going to cut this in half, and then half again, and again And then each of those straight down the middle. As we put them on the tray we leave a little gap in between them because as they prove, they’re going to fill that gap. We’re just going to squash them very slightly. We’ll leave them for 30 – 45 minutes until they’ve doubled in size, and then they’re ready to be baked. OK, so cinnamon buns are in the oven. While they’re cooking I’m going to get the topping ready. I’ve got the juice of a lemon and icing sugar. I’m going to put the icing sugar into the lemon juice. Give that a stir. We want this to be pouring consistency. I’ve also got some lemon curd. All I’ve got to do now is wait until the buns are cooked. Beautiful. Smell really, really good. Now they’re out of the oven while they’re still hot we need to get the toppings on. I’ve got the lemon juice and icing sugar mix, and we’re going to spoon this over the top of the buns. Want to get plenty on there. And what this will do is soak into the bread dough. Make it nice and soft and add a real citrus tang. As soon as we’ve got that on we’re then going to put a bit of lemon curd over the top which will give them that real richness. So there we have it. That’s the cinnamon and lemon buns. Really indulgent. Sumptuous in flavour. Fantastic mouth feel. These are perfect for breakfast or mid-morning snack. So I think I’ll indulge in one of those a little later with a nice black coffee.

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