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.