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| After 30-45 minutes yeasting "the professioonal way" (in OFF oven with a pot of boiling water at bottom) your buns are HUGE! |
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| Brush them lightly with egg mixture (1 egg, 1 tablespoon of water and ½ teaspoon of salt). Pour on heavily with pearl sugar. |
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| Toss them in your oven. |
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| Eat, eat, EAT! |
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| Mix all the ingredients for 10 minutes. No need to melt butter and heaten milk. The blending process will make it warm enough for the yeast to wake up. |
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| Put a towel over it and place in a warm invironment. 40 minutes later it will look like this. |
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| Put in on your baking table with just the smallest amount of flour. |
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| Use your rolling-pin to make it B I G. |
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| Spread butter/cinnamon/sugar mixture on half of the dough. |
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| Like this. |
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| Now gently fold the dough together. |
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| Making it look like this. |
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| Shred the dough to about 20-22 pieces. |
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| Cut it into a pair of pants. (You don't have to do this step. You can move on to the next one, but I always do it like this) |
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| Tvist it. |
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| Turn it. Number 6 makes good buns. |
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| Tuck in the little end in the middle. Makes it look like a turd, right! |
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| All the little cinnamon buns in their little homes. |
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| Other view. |
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If you are going to eat the buns today - put them in "paper cups" (what the hell is the english word for that?) to make them look nice.
But are you going to put them in your freezer I recommend you NOT to put them in paper cause it will only fall off and make you swear.
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And now my little buns are safely tucked in to grow and be a bit bigger.
Put in a warm, and preferably bit moist place, for about 40 minutes.
(The professionals recommend to put them in the oven (on OFF) and put a kettle of boiling water at the bottom.)
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| Adora, why so serious? |
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