Fri, 11 September 2015
Patrick Ryan from Firehouse Bakery cooked up these delicious treats in the kitchen!
Ingredients:
(Makes 18 swirls)
900g flour
280g milk
180g water
20g yeast
2 eggs
100g butter
100g sugar
10g salt
cinnamon paste
200g butter
100g brown sugar
25g ground cinnamon
Method:
1. Mix together the flour, salt and sugar in a bowl. Rub in the softened butter with your fingertips. The flour should resemble fine bread crumbs. Make a well in the flour.
2. Crumble the yeast into the water so that it dissolves and pour the yeasted water along with the milk into the well. Add the 2 eggs. Bring the dough together with your hands or with a spatula. This is quite a soft, supple dough. If it feels a little wet and stinky don't panic, just stay with it and be persistent.
3. Turn the dough out on to a clean surface and knead for 10 minutes until the window pane effect has been achieved.
4. Put the dough in a oiled bowl, cover with a damp tea towel and leave to prove at room temperature for about 60 minutes.
5. Transfer the covered dough to the fridge and leave for at least 30 minutes until the dough firms slightly. This will assist in rolling the dough out later.
6. Transfer the dough to a lightly floured work surface. Knock back the dough. With a rolling pin roll the dough out till rectangle in shape and about 1 cm thickness.
7. For the cinnamon paste cream together the sugar butter and cinnamon until light and fluffy. Cover the surface of the dough generously with cinnamon paste. Roll the dough tightly to form a cylinder shape. Mist the seam to ensure it sticks.
8. Using a knife cut the dough into 12 portions, a little over an inch thick. Place onto a baking tray lined with parchment. cover with a damp cloth. Allow to prove for 60 minutes.
9. Alternatively once the cinnamon swirls have been portioned and placed on a baking tray. Cover over and place in the fridge until morning. Remove 90 minutes before baking.
10. Preheat the oven to 190°C/375°F/gas mark 5. before baking brush each swirl with egg wash. Bake for 15 minutes, transfer to a wire rack to cool. Fresh cinnamon swirls still warm ready for breakfast.
Caramel sauce
175ml whipping cream
50 ml water
150g caster sugar
40g unsalted butter
Method:
1. Pour the cream into a saucepan and warm gently. Place the sugar and water into a seperate saucepan on a medium heat and stir until the sugar has dissolved.
2. Once the sugar has dissolved do not stir the sugar and cook to a light golden caramel colour.
3. Off the heat pour in the warm cream and stir, careful as the mix may bubble up. Return the saucepan to the heat and continue stirring until smooth.
4. Remove from the heat, cool slightly and whisk in the butter.
5. Before serving finish the cinnamon swirl with a generous serving of carmel
