Monday, January 28, 2013
White Buns Plus Fabulous Cinnamon Buns
Bryan's due back and so it's Baking Day. This recipe is easy, great and makes Buns and Desert for a week. The Cinnamon Buns freeze well.
5 cups lukewarm water
6 Tbsp Sugar
1 Tbsp Salt... you can reduce to 2 tsp.
1/2 cup veg oil
2 eggs room temp
13 cups flour
2 Tbsp instant Yeast.
Mix water, sugar , salt , oil , eggs, 5 Cups Flour and yeast.
Whisk. add rest of flour slowly. Mixing until you have to use
your hands to turn the dough. Remember to keep folding the
dough down on itself to force air into it. I use a timer 9 min.
Shape dough into a ball and place in greased bowl and turn it
to get grease on all of ball. Cover and place in warm spot on
Wood stove for 1 hour.
One half for White Buns, the other for Cinnamon Buns.
Roll out to 12 x 24. Use raisin water to cover dough. Cover with plenty of Brown sugar, Cinnamon, and raisins. (I warm my raisins up in a cup of water on the stove to make them softer)
Roll and cut into 1" pieces, place on well greased cookie sheet and let rise (covered) for 1 hour.
Cut the 1 half into 2 pieces. put one aside.
Cut this first part into 4 and then cut each of the 4 into 3 so that you have 12. Place on greased pan, cover and let rise for 1 hour in warm spot. Do the same with the rest. Just before putting in oven I put a egg white/water wash on buns with a sprinkling of sesame seeds.
Bake for 20 minutes at 350 F. 180C
With the Cinnamon Buns I drizzle a bit of (mixed 1/2 cup icing sugar with 1 tsp milk)
Wait til Buns are cool.