Oh My God!
These might be the best thing I’ve ever baked. I have a secret passion for Starbucks cinnamon buns and I think these are even better! The brown butter was a revelation. I have had a hankering to use it after seeing it on Benjamina from (Bake Off 2016)’s blog.
I made these as a practice for bread week in the work bake off. I need to practice, as bread isn’t really my thing.
I used two different recipes for this, and as they are both from The US, I’ve converted them into metric and made a few tweaks of my own.
450g strong bread flour
1 x 7g package instant yeast
50g white sugar
½ teaspoon salt
Up to 60ml water
220g muscovado sugar
1 tablespoon ground cinnamon
250g icing sugar
3tbsp maple syrup
2-4 tbsp milk
Sea salt flakes
Make the buns:
Warm the milk and melt the butter into it.
Mix the flour, sugar, yeast and salt together then mix in the egg, milk/butter mix and some of the water to make a rough dough. I did this in the stand mixer with a dough hook. You might not need all of the water.
Then knead to a lovely smooth dough. About 5-10 minutes.
Whilst the dough is proving make the brown butter. You can do it in a pan or the microwave. I did it in the microwave, but it did spill everywhere! Basically you hear it until it goes brown. There is some good info on making brown butter here on the Bon Appetit website. It really does smell incredible. And when mixed with the muscovado sugar tastes out of this world.
Mix together the muscovado sugar and cinnamon.
Brush some of the butter onto the dough. Then mix the rest into the sugar/cinnamon mix.
Spread this over the dough.
Roll it up and then pinch the join to help it stick.
Melt the butter and mix in the icing sugar and maple syrup. It is thick, like this
We managed to let them cool a while before diving in. They might not look so pretty, but they taste amazing amazing amazing.