If you are like me, and not on friendly terms with the yeast dough, you will understand how thrilled I was with these buns when they came out of the oven. I found this recipe on LondonEats blog some time ago, they intrigued me as soon as I saw a combination of spices and walnuts on a list of ingredients. I followed the recipe closely, but made a few minor changes. The buns not only raised wonderfully, but the texture of the dough and taste are amazing too!
These sweet buns are perfect with tea and even better served still warm with glass of milk. They take a little while to make (mainly waiting for dough to rise), but are well worth the effort.
SPICED BUNS WITH WALNUTS
(Original recipe came from here)
10g dried instant yeast
50g brown sugar
150ml milk, luke warm
½ teaspoon salt
1 generous teaspoon cinnamon or mixed spice
325g plain flour
150g walnuts, roughly chopped
For the filling:
70g butter, soft at room temperature
70g caster sugar
1 teaspoon cinnamon
1 teaspoon gingerbread spice mix
3 tablespoons milk
1 tablespoon plain flour
For the icing:
150g icing sugar
3 tablespoons boiling water
- In a large bowl rub the flour and butter with your fingers until the butter has been incorporated. Fold in the salt, sugar, mixed spice and yeast. In a separate bowl, combine the milk and the egg, then pour into the dry ingredients. Knead the dough well for 10 minutes until smooth and elastic. Leave the dough in a warm place for an hour until the dough has doubled in size.
- Knock down dough and roll out into a large rectangle. Spread the filling onto the dough and sprinkle over with chopped walnuts. Roll up loosely like a swiss roll. Cut into 12 equal slices and arrange slices onto a square tin lined with parchment paper tin. Cover with cling film and leave to rise for 30 minutes to an hour.
- Preheat the oven to 190 C .
- Bake for 10-12 minutes until golden. If they are browning too quickly, cover loosely with tin foil.
- Make a thin icing by combining icing sugar with a little water, and drizzle over buns while they are still hot.