I do love a nice sticky bun.
Easter’s the perfect time for buns, cakes, cookies and all kinds of baked goods. For example, on Sunday we have the additional pleasure of the greyhound social club coffee morning, which always involves cake of some sort, but because it’s also Easter Sunday will involve more of an effort (including greyhounds in rabbit ears, which is…. kind of weird when you consider their previous careers), plus, of course, chocolate.
I’ve made bunny shaped coconut-peanut butter cookies for the doggos, and will be filling small plastic egg shapes with dog treats for them (think canine Kinder eggs). For the humans, I’m also making the usual peanut butter GF cookies, plus a batch of scones which I’ll serve with my own home-made Brazilian cherry jam and whipped cream. Originally, I’d considered making cinnamon scrolls, but I just refuse to get up at 5am to get them ready in time, and they’re just not as good the next day.
It’s adapted from a Sunbeam dried fruit recipe, a tender enriched sweet bread dough studded with sultanas, wrapped around a filling of butter, brown sugar, more sultanas and cinnamon. Traditionally, they’d also have a topping of either icing sugar blended with milk or cream cheese and butter, but that’s a bridge too far for this diabetic (I’d already reduced the sugar for the filling). In case you’re wondering, I was barely able to get this one photo before the rest were snarfed up. I’m no food photographer, so this is slightly over-browned bits and all, but by golly, they tasted magnficent!
In case you’re interested, here’s the recipe (I only had it in metric so the conversions are approximate):
Cinnamon Scrolls – makes 9
185ml/6oz warm milk
7g/2¼tsp/1 package instant yeast
50g/3½tblsp white sugar
1 egg + 1 yolk, room temperature
55g/3½tblsp salted butter, melted and cooled
400g/2½ cups bread flour + some for dusting
¾ tsp fine salt
200g/1½ cups sultanas (golden raisins)
Put the milk, yeast, sugar, eggs and butter in the bowl of a stand mixer with a dough hook. Mix on low till blended. Stir in the flour, salt and fruit till a dough begins to form. It will be very sticky at first. Knead on medium for 8-10 minutes, or until the dough forms a smooth ball. Transfer to an oiled bowl, cover wth cling film or damp towel (or shower cap!) and allow to rise in a warm place for 1 hour or until doubled in size.
135g/2/3 cup dark brown sugar
2 tsp ground cinnamon (or more if you like)
60g/4½ tblsp softened butter
100g/¾ cup sultanas
Transfer risen dough to a floured surface and roll out to a 35 x 22cm (13×8″) rectangle. Spread with the softened butter. In a small bowl mix the sugar and cinnamon. Sprinkle over the buttered surface, followed by the sultanas, pressing the fruit into the dough. Roll the dough up tightly from the short end, finishing seam down. Cut the roll into 2½cm/1″ sections with a serrated knife, working slowly to avoid crushing the sections. You should get 9 sections. Place in a greased 23 x 23cm/9×9″ baking pan, cover wth cling wrap or a warm damp towel and allow to rise in a warm place for 30-40 mins. Preheat oven to 175°C/350°F. Bake for 20-25 mins, or until golden. If you’re going to frost them, cool for about 5-10 mins first.
Best eaten warm, 10 minutes out of the oven…