Championing great ingredients and the importance of provenance, Ben Quinn shares three recipes from his new, self-published book Good Value Food with Good Values.
MAKES 12 BUNS
450g strong bread flour
25g fresh yeast or 12g dried
60g caster sugar
240ml whole fat milk
60g butter (keep the paper to grease with)
50g soft brown sugar
50g caster sugar
25g ground cinnamon
Mix Items 1 in a bowl that easily fits them.
Warm Items 2 until the butter has melted and the milk is just above hand temperature.
Slowly add Items 2 to Items 1, stirring with a wooden spoon. Knead until the mixture comes away from the bowl clean.
Prove, covered with a damp tea towel, in a warm spot, until doubled in size.
Split the dough into two and roll out on a well-floured surface until it is the size of an A4 piece of paper, or roughly 30cm by 15cm.
Mix Items 3 and liberally sprinkle over the rolled dough.
Roll up the dough like a sausage from the short end, this will make the swirl everyone goes mad for.
Cut the roll into 3cm slices with a serrated knife so it doesn’t squash the dough down.
Place the cut pieces into a shallow, greased roasting tin so they have a little space between them, cover with the damp tea towel and let them prove again until doubled in size. While they are proving, heat the oven to 180 °C.
When the buns have doubled in size, bake for 10 minutes or until golden brown. Once they have cooled, you can remove them to a cooling rack or just serve them straight away!
Coat the buns with your favourite topping. We make caramel sometimes or just warm up some Nutella®. Once we tried peanut butter, but it was disgusting!
Extracted from Good Value Food with Good Values by Ben Quinn, Jon Mckenzie and Jon Herbert.