Made with love and made by hand, Hoxton Bakehouse is our new obsession. With perfectly formed bread, cakes and other goodies they are the go-to bakers for quality and deliciousness. They have kindly shared their cinnamon bun recipe, perfect for reclining on a sofa with a cup of tea and a vintage Christmas film..
For the dough
* 500g Strong flour * 325g Milk * 50g Caster sugar * 10g Salt * 10g Yeast * 125g Butter
For the filling
* 60g Butter * 60g Soft dark brown sugar * 10g Cinnamon powder * 2g Cardamom powder
For the soaking syrup
* 100g Caster sugar * 100g Water * 1/2 Orange zest and juice * 1/2 Lemon zest and juice
For the egg wash
* 20g cream * 2 egg yolks
For the Icing glaze
* 150g Icing sugar * 75g Water * 5g Cinnamon
Mix all dough ingredients on a mixer for 12 mins until shiny and smooth (no need to warm up the milk). Place the dough into an oiled container and place in the fridge overnight.
To make the filling mix all filling ingredients together in a bowl with a spatula until light and fluffy. Place in a container in the fridge overnight.
To make the syrup add all the syrup ingredients to a sauce pan and bring to a boil. Once boiled bring off the heat and cool down then store in a container at room temp.
With a rolling pin roll out the dough straight from the fridge until 3mm thick and aim for a rectangle shape. Spread filling all over the dough then start to roll from one side to the other keeping it super tight.
With a sharp knife cut the rolled dough into discs roughly 120g each and place into a pre lined baking tray 25cm x 18cm x 2cm
Prove in a warm place for 2 hours.
Brush with egg wash made with 20g cream and 2 egg yolks.
Bake for 25 – 30 mins 190c. As soon as they come out from the oven brush with the syrup. Rest for 5 mins then brush the icing glaze all over (simply combine icing glaze ingredients). Allow to cool down for 2 hours before cutting.