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CINNAMON BUNS TAKES 1 HR 10 MINS, PLUS COOLING AND PROVING MAKES 12-14 75g butter 550g 275ml milk strong bread flour 3tbsp caster sugar 1tsp salt 1 sachet fast-action yeast 1tsp cardamom, pods discarded and seeds ground Zest of 1 lemon 1 egg, beaten Milk, for brushing FOR THE FILLING: 180g butter, softened 75g light brown sugar 2tbsp cinnamon 1tbsp vanilla paste
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For the dough, heat the milk and butter in a pan until the butter has melted. Leave to cool until lukewarm. Mix the flour, sugar, salt, yeast, cardamom seeds and zest in a bowl. Pour in the milk mixture and egg, mix with a dough hook to form a sticky dough. Knead for 10-15 mins until it’s soft and elastic. Cover with cling film and leave for 30-45 mins. Combine the filling ingredients, then roll out the dough on a lightly floured work surface, to a 40x25cm rectangle. Spread the filling over the dough. From the longer edge, roll up the dough to make a log shape. Slice into 12-14 rounds. Put the buns onto a baking sheet 2cm apart. Cover lightly with cling film and leave to rise (45-90 mins). Preheat the oven to 180°C/Gas 4. Brush the buns with milk. Bake for 15-20 mins until golden brown.
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