Monthly Archives: November 2016

Brown Butter Maple Glazed Cinnamon Buns

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Brown Butter Maple Glazed Cinnamon Buns

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. 

Buns and filling were from this recipe here and the salted maple icing from here

Buns:

175ml milk

60g butter

450g strong bread flour

1 x 7g package instant yeast 

50g white sugar

½ teaspoon salt

Up to 60ml water

1 egg

Filling:

220g muscovado sugar

1 tablespoon ground cinnamon

60g butter

Icing:

60g butter

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. 


Put it in a clean, lightly oiled bowl and cover with a tea towel or cling film. Leave in a warm place to prove for around 2 hours until it doubles in size. This is my warm place!


And this is what it looks like when doubled in size. 


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 in 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. 


When the dough has risen knock it back and roll out into a 25cm x 30cm rectangle. 

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. 


At this point it smells amazing!

Roll it up and then punch the join to help it stick. 


Cut into 12 even slices and pop into a baking tray. 


Leave to prove again for about 30 minutes. 


Until lovely and risen. All cuddled up against each other!


If you fancy you can brush with a bit more melted butter. 


Bake for about 17-20 minutes at 180 degrees centigrade until lovely and brown. 


Whilst they are cooking, make the icing:

Melt the butter and mix in the icing sugar and maple syrup. It is thick, like this


Then add in some milk until it’s the texture you want. I used about 2 tbsp. 


I then spread a little over the buns when they came out


And then the rest when they had cooled a bit more. 


Then (if you fancy) sprinkle with a little sea salt flakes. 

We managed to let them cool a while before diving in. They might not look so pretty, but they taste amazing amazing amazing. 


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