Make soft, cinnamon buns with leftover Easter eggs
Twirly, rich, and more-ish. My long-time readers will know that my family love a cinnamon bun. So, oh darling Sue, what joy was this! Chopping up leftover easter eggs and folding into a buttery dough? Thank *you*!
I started doing Sunday brunch a couple of years ago; kids were getting up later, I’d stopped dragging them and me to church, and gave us all some breathing space on a Sunday morning. We’d had some long, lazy Sunday mornings with American friends. So, to make these for Easter, when my church going days are behind me feels … odd. There’s a lot about my life that is very different now to 2, 4, 5 years ago: almost taking a decent photo; self-employment and single-parenthood. I have new traditions to create, away from the ones I simply inherited without thinking.
When I make buns, I make a double or triple batch and freeze the spares. V smug but also, really it just makes me happy. And, a lot of times, it saves me money. And means more buns more often.
Lazy brunch with much coffee – a tradition I picked up from a friend, the foods I’ve learned are from ex-partners and family. But this is a little one that I like, and suits me very well indeed.
For the dough
- 250 ml whole milk
- 50 grams unsalted butter plus more/the wrapper, for greasing
- 400 grams strong white bread flour plus more for dusting
- 4 grams yeast OR one sachet if you bake a lot, buy a tin as the tin is recyclable
- 8 grams salt you can do 3/4 teaspoon but I find it easier to just use the scales
- 1 egg (if you don't have large just use a little more milk or a dash of water)
- vegetable oil for oiling the dough
For the filling
- 80 grams pistachios
- 50 grams dark brown sugar
- 80 grams leftover Easter chocolate
- 80 grams unsalted butter
- measuring jug
- small and large mixing bowls
- small whisk or fork
- dough scraper/spatula
- clean tea towel
- square oven proof tin
- greaseproof paper
Making the dough
- Place the butter in the saucepan and melt over a low heat. Once it's melted, remove from the heat. Pour in the milk, stir together and put to one side.
- Set aside a couple of tablespoons of the egg/milk mixture for glazing
- In your mixing bowl, mix the flour, yeast and salt.
- Whisk the egg and pour into the flour, and then the butter/milk mixture. Mix together.
- Lightly flour your work surface and turn the dough out, using your spatula to scrape out every last scrap!
- Use your spatula to clean out the bowl and pour in the vegetable oil. Set to one side.
- Take the dough and knead for 8-10 minutes, pushing it away from you and pulling it back. The dough is a little sticky, but should become more smooth as your knead it. Add a little flour if you need to.
- Once you're done, smooth the dough into a round and return it to the bowl, coating it in the oil. Cover it with the tea towel and leave to rise for about 2 hours.
Make the filling
- Aside from the butter, mix all of the filling ingredients together.
- Take the tray and line it with your greaseproof paper.
When the dough has risen...
- Flour the work surface and gently press it down to let the air out. Roll out into a rectangle roughly 35 x 25 cm, making sure that the edges and the middle are the same thickness.
- With the dough parallel to the edge of the work surface, spread the butter evenly over the top. I find this murder, so just dot over lumps if you find it easier. Sprinkle over the filling and press down on it gently.
- Working with the long side, carefully roll the dough into a sausage shape, like a Swiss roll.
- Using a large knife or sharp dough scraper, cut into 10 equal sized pieces. Arrange in the lined tray, equally spaced. Place your clean tea towel on top.
- If you want to have these for brekkie/brunch, now place these in the fridge and leave to prove overnight. Otherwise leave for 30 minutes.
- *** If you want to freeze these, now is the time! ***
- When you are ready to want to bake, turn the oven to 180C.
- Take the leftover milk/egg mixture. Take your pastry brush and glaze the top of the risen buns.
- Place the buns in the warm oven and bake for 20-25 minutes until golden and gorgeous.
- After removing from the oven, leave for 5 minutes before sliding out of the tray. Pull apart when cool enough to handle.
- Best to freeze these when uncooked. If you've cooked them all, place in an airtight container and eat asap!