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These buns are a Cotswolds take on the Scandi spiced bun. They have similar spices and a spiralled finish, but the dough is actually made from a scone mix rather than a yeast-based dough. They’re easier to make, especially for those unfamiliar with using yeast. They must be served still-warm for the ultimate in hygge. However, if that isn’t practical just give them a blast in the oven to revive each time. INGREDIENTS
For the filling 100g butter rind of 1 orange, zested 2 tsp cinnamon 130g dark brown sugar For the scone dough 600g flour pinch of salt 40g caster sugar 2tsp baking powder rind of 1 orange, zested 120g butter 2 eggs 300ml milk
For the topping granulated sugar to dip buns METHOD
– Preheat the oven to 250C/475F/ gas mark 9. – Prepare the filling first by melting the butter and setting aside somewhere warm, so it stays melted but not hot. – Mix the sugar, cinnamon and orange rind in a bowl. – Use a bit of the melted butter to brush over a muffin tray. – Next, make the dough. Sieve the dry ingredients into a large mixing bowl and sprinkle in the orange rind. Mix thoroughly by hand, and lift up to incorporate air. – Cut the butter into cubes and rub it into the dry ingredients until you get large flakes. – Whisk together the eggs and the milk. Make a well in the centre of the dry mixture and pour in most of the milk and egg. Using your hand like a claw, mix in full circular movements. The dough should be moist and sticky but firm. Add more of the milk and egg if it’s dry.
– Sprinkle flour on a clean worktop and place dough down. Wash your hands, then lightly roll the dough with a floured rolling pin to form a rectangle, roughly 2cm thick. Ensure it’s not sticking to the surface by sliding underneath with a floured pallet knife. – Pour on the melted butter, spreading it over the entire dough with a brush, then make a layer of the dark, brown sugar blend. – Roll up lengthwise and cut into pieces around 3cm thick. Brush a little of remaining milk and egg wash over each top, and dip in the granulated sugar. – Place each piece in the muffin tray. If there are any left over, place them on a baking sheet. – Bake for 10-12 minutes, until golden. – Cool on a rack and serve warm.
ORANGE AND CINNAMON BUNS (MAKES 12)
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