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- 5 cups plain flour
- 70 g powdered sugar
- 2 tablespoons of dry yeast
- 2 teaspoons ground cinnamon
- 2 cups of sultanas
- 300 ml of room temperature of milk
- 100 g of butter
- 1 egg
- 1 pinch of salt
- 125 g ambient water temperature
- 3 tablespoons icing sugar
- 1 pinch ground cinnamon
Preheat oven to 200 ° C and line baking pan.
In a bowl, combine the flour, sugar, yeast, cinnamon, sultanas and a pinch of salt. Mix to combine.
Heat the milk and butter in a saucepan over low heat until the butter melts and the mixture is warm. Add the egg to the milk and butter and mix everything to combine.
Add the milk mixture to the flour mixture and stir until combined.
Flip the dough mixture onto a floured surface and knead for about 8-10 minutes or until the dough has joined and is smooth on top.
Lightly oil a bowl and place the dough with a lid (tea towel or plastic wrap) and place it in a warm place for about an hour or until the dough doubles in size.
When done, cut the dough into 12-16 servings (depending on how big you like your buns). Make small balls and place them in a square can, lined up next to each other. Cover again and rest for about 30-40 minutes.
Bake in the oven at 200 ° C for about 20-30 minutes or until cooked through.
Meanwhile, for the frosting, dissolve the sugar, cinnamon, and water in a saucepan over low heat until the sugar combines and thickens.
Turn the tin buns into a wire rack. Brush the lids with enamel while they are still hot. Let cool.
- baking paper
- 22 cm square cake pan