Cinnamon buns for a weekend breakfast
It is Friday and it is time to share a perfect recipe for a weekend breakfast. Autumn days always make me want to spend more time at home and create things with my hands. Baking and drawing seems to be a good choice. My friend Sewul Kim made this inspiring illustration for the recipe of my sister
and a video of her drawing process. What can be a better motivation for trying both!
Bon Appetite and have a good weekend!
Cinnamon buns for a weekend breakfast recipe
500 g flour
19 g fresh yeast
70 g butter
80 g caster sugar
200 ml likewarm milk
½ teaspoon salt
For the filling – sugar, cinnamon, raising soaked in rum, poppy seeds.
In the evening sieve flour, salt and vanilla together. Mix likewarm milk with yeast. Bit eggs with sugar. Gradually mix egg mixture with milk mixture. Then gradually add flour with salt. At the end add soften butter by small pieces. Mix until smooth and elastic dough. Put into clean bowl, cover with cling film and leave to proof overnight in the fridge. In the morning take out of the fridge. Dust the working surface with flour, roll the dough into 0,5 to 1 cm thicknesses, brush with melted butter, put filling, roll and cut into buns of 4-5 cm. Put on a tray brushed with butter and leave to proof for 40 minutes (depends on room temperature). Bake at 180 C for 15-20 minutes. When it is still hot brush with melted butter.