Gail’s Bakery’s cinnamon buns
- April 2020
- Makes 18 buns
- Hands-on time 1½ hours, Oven time 25-30 min, plus chilling, rising and proving
Gail’s Bakery‘s flaky cinnamon buns are exactly the sort of joyfully crisp, sugar-coated treat you want to eat with a strong cup of coffee. In fact, during testing, the smell emanating from the delicious. kitchen was pronounced the best ever to tantalise the office. Yes, they’re a task that does take time, but you can freeze half the batch (the recipe makes approximately 18) for another day. They really are worth the effort.
Or, make elevenses even more indulgent with our chocolate and cinnamon buns.
- 24.1g (15g saturated)
- 59.9g (20.5g sugars)
The reason for chilling the dough is that, for the best lamination (see Know-how), the butter and dough need to be the same temperature. If the butter is harder it will tear the delicate pastry layers when rolling.
Putting the dough in the freezer between rolling and folding is quicker than the fridge. Turn the dough over in the freezer after 15 minutes to help it chill properly all the way through.
Squashing the pastry edge when rolling makes sure the pastry doesn’t move when rolling, so the buns are even. It also makes a thinner edge for folding underneath to create the base.
To make sure you divide the dough into even buns, score the dough first with the back of your knife before cutting. They’ll still end up slightly different, but making sure the dough is the same size for each bun will help them bake at the same rate.
Once you’ve shaped the buns in step 12, put them on a lined baking sheet, cover and freeze overnight. Once frozen solid, transfer to freezer bags or a container and keep frozen for up to 2 months.
To bake, put the buns back in the muffin tin, then leave to defrost. Let them prove at room temperature overnight, then bake from the end of step 12.
Fresh yeast is available from larger supermarkets, health food shops, some bakeries and at Ocado. If you can’t find it, use 4 tsp fast-action dried yeast.
This recipe uses a laminated croissant dough. Lamination refers to the fine layers of dough and butter brought about by repeated folding and rolling.
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