Dessert: Canteen Buns

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


INGREDIENTS:

Items 1:

450g strong bread flour

25g fresh yeast or 12g dried

60g caster sugar


Items 2:

240ml whole fat milk

60g butter (keep the paper to grease with)


Items 3:

50g soft brown sugar

50g caster sugar

25g ground cinnamon

Jon Mackenzie



METHOD


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!


Optional

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.

canteencornwall.com