Cinnamon Buns: First Edition

They might be known as cinnamon buns, cinnamon rolls etc wherever you're at.

But no matter what they're called, they are yummylicious indeed.

Except... I don't think this recipe's it my dears.

For the dough:

240g or 2 cups all-purpose flour
60g or 1/2 cup bread flour*
pinch of salt
50g or 1/4 cup brown sugar
3 cardamom pods, ground or 1/2 tsp ground cardamom
1 large egg
1 large egg yolk
1/2 cup or 122g milk
8g instant yeast
56g or 4 tbsps butter, melted

Warm the milk slightly, then let the yeast proof a little in it.

Stir the flours, sugar and cardamom in a bowl. Add the melted butter, egg and egg yolk and milk and yeast mixture, then mix until smooth.

Leave in the fridge overnight.

Filling:

60g softened butter--about 4 tbsps (some will say this is optional, but butter is Never optional)

50g sugar mixed with 1 1/2 tsp cinnamon

Take out the dough an hour before you're ready to start making the buns. (the dough can be kept in the fridge for 2 days)

Roll out into a rectangle that's roughly 12 by 24 inches, or 30 by 60 centimeters.

Spread the butter on top, then sprinkle on the cinnamon sugar. Roll it up from the longer side.

Cut into 12 equal pieces. Cover and let rise for an hour.

Bake at 200C for 8-10 minutes, or until golden.