September 10, 2012

Sticky Cinnamon Buns

I have been having such a blast of an Onam this year. The entire family gathered together in Coonoor last week and just the feeling of being together with the unlimited supply of good food was truly heart rendering. I think the next best part of the holiday was our traditional Kerala dance which every single woman of the house did. People, who have never danced their entire lives, did so this year and had such a beautiful time together. An Onam never to forget! Was it over with that? No it wasn’t. After returning to Bangalore, we had a mega huge Onam event at our apartment and I cannot explain enough what a lot of fun it was. All the good food we have been savoring during these holidays was indirectly inspiring me, teaching me and encouraging me to learn and try new recipes. When you have people who enjoy good food, it really encourages you to  cook more for them and in the process learn a lot. That brings me to this recipe which I have meaning to make for a long time.

All the blogs I have been visiting lately has a recipe of a cinnamon bun in it. I was wondering what all the hype is all about until I stumbled onto this recipe and decided to give it a shot too. All that everyone else wrote about is so true. The whole process of making them was therapeutic for me.  The entire house had a wonderful smell of fresh baked bread with the sweetness of the cinnamon. These buns are best had out of the oven or if you storing it in the fridge make sure to heat them up slightly before enjoying it. It also tastes wonderful with a scoop of vanilla ice cream.
 You will need:
Warm water - 1/4 cup
Active dry yeast - 1 1/2 tsp
Sugar - 1/3 cup
Milk - 3/4th cup
Unsalted butter -  4 tbsp
Egg yolks - 3
Salt - a pinch
Flour - 4 to 4 1/4 cups

Brown sugar - 1/2 cup
Ground cinnamon - 1 tbsp
Unsalted butter - 4 tbsp

Brown sugar - 3/4 cup
Honey - 3 Tbsp
Corn syrup/glucose - 2 tbsp
Coarsely chopped nuts (I used hazelnuts) - 1 1/2 cups
In a bowl combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let it sit until foamy about 5 minutes.
Add milk, butter, remaining sugar, egg yolks, salt and 3 cups flour. Knead until blended. 
Add the remaining 1 cup of flour. Knead dough until smooth and slightly sticky. 
Place the dough in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 2 hours.
After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
While the dough is resting, make the filling.
Melt the butter. Set aside.
Combine brown sugar and cinnamon.
Roll dough out into a 12″ x 18″ rectangle and brush the melted butter all over.
Spread the cinnamon-sugar mixture evenly.
Starting with the long side, roll dough into a cylinder.
Using a very sharp knife or a thread, cut the rolled dough crosswise into 10 to 12 slices.
Next make the sticky topping.
In a saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted.
Pour mixture into a greased 9″ pan and sprinkle the chopped nuts on top.
Place dough slices, flat side down, on top of prepared topping, Leaving little gaps to allow the dough to rise.
Cover with plastic wrap and refrigerate for a couple of hours.
Remove the rolls from the refrigerator and let stand at room temperature.
Preheat oven to 190°C and bake the buns for about 35 minutes until golden.
Remove pan from oven and immediately and invert onto a serving tray or baking dish.
Serve warm.

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