Buns
● 220g strong bread flour
● 250g plain flour
● 2tbsp brown sugar
● 10g salt
● 7g fast action yeast ( packet)
● 300ml oat milk
● 1tbsp oil
Bun filling
● 2tbsp oil
● 4tbsp brown sugar
● 2 tbsp ground cinnamon
Glaze
● 2tbsp oat milk
● 2tbsp brown sugar
● 1tsp cinnamon
Mix the flour, salt, yeast, and sugar in a large mixing bowl.
Pour in the lukewarm (not cold!) oat milk and stir everything together with a
large wooden spoon. Then add the oil and integrate.
When the mixture has mostly stuck together, turn the mixture out onto a
work surface or bread board.
Knead the mixture by holding one end of the dough in one hand and
stretching it out with the other hand. You then reform the dough, turn it 90
degrees and start again. Repeat this for 10 minutes.
When the dough is shiny and smooth, put it in a large mixing bowl, coat in a
thin layer of oil and cover the bowl with a tea towel.
Leave this in a warm place for between one and two hours (until it has
doubled in size).
Empty the dough out onto a work surface and push the air out with your
fingertips.
Roll the dough flat until it is 40-45 cm wide and 18-20 cm high
Coat the dough with olive oil making sure to cover the entire dough.
Sprinkle a layer of sugar on the dough and then a layer of cinnamon – these
will stick to the oil.
Starting from the bottom, roll the dough tightly so that at the end you have
one horizontal “dough snake”
Cut the dough into 12 segments, which comes out around 3-4 cm per
segment
Place the segments horizontally (like a tree trunk) on an oiled baking tray,
leaving 1-2 cm between each bun. If you can fill the baking tray, this is ideal
Leave the buns (covered with a kitchen towel) to prove again for another
hour. During this time preheat the oven to 180° C / gas mk 5
Place the buns in the oven to bake for 18-20 minutes.
While the buns are baking, create the glaze by warming the oat milk, brown
sugar and cinnamon in a small saucepan.
Take the buns out of the oven when they are lovely and golden, and glaze
them while they are still hot. Try to use all of the glaze, and let it seep into
the buns and the gaps between them.
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