ICED CINNAMON BUNS
250g strong white flour
½ tsp salt
1 sachet of fast action dried yeast
25g sugar
50g butter
1 egg
100ml warm water
Filling:
50g caster sugar
1 tsp cinnamon
40g margarine
Glace icing and flaked almonds to decorate
METHOD
- Preheat the oven to 200C / gas mark 6 and grease a baking tray.
- Sieve together the flour, salt, yeast and sugar in a bowl.
- Rub in the butter.
- Beat together the egg and water and add enough to form a soft dough.
- Tip out and knead till smooth and elastic.
- Place into a lightly greased bowl, cover with a tea towel and leave somewhere warm to double in size.
- Whilst rising, make the filling. Place all the ingredients for the filling in a bowl and mix together with a spoon to form a paste. Leave aside.
- Turn the risen dough out onto a floured table and roll to approx. A4 size.
- Spread the cinnamon butter over the dough and roll up like a Swiss roll.
- Cut thick slices and arrange cut side up on the greased baking sheet.
- Cover again and leave to rise for 5-10minutes.
- Bake in the preheated over for approx 20 minutes.
- When cool, drizzle with glace icing and top with flaked almonds.
THE JOY OF COOKING
A lesson at Pippins cookery school will be engaging, informative but most of all fun! The school was formed to ensure people attending not only improve their culinary skills but also gain confidence and enjoyment from the food they cook. Offering a wide range of courses from knife skills and fish prep to easy dinner parties and Canapes, Pippin’s will give your cooking a new lease of life. There are also a range of specialist cuisine courses allowing guests to experience first-hand the making of dishes from around the world. For those wanting to really push their knowledge Pippin’s offers advanced longer courses as well as providing guidance for those who are just beginning their culinary journey. We really look forward to welcoming you on a course soon.
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This class is for 2 hours
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