I don’t think I’ve ever been more proud of a bake than this one (apart from the gingerbread house in 2012, man that was a good’un). I had a hankering for making some sweet dough but a refusal to buy anything other than what was already in my cupboards. A quick leaf through my cookbooks lead me to Pan Dulce, a Mexican sweetbread.
I made a yeasty boo-boo with the last of the milk by overheating so had to mix the dregs with some natural yoghurt to wake up the yeast. To counteract the sour yoghurt I tossed on some experimental honey which seemed to really feed the yeast and kick started the whole process. I also altered the topping due to a lack on eggs and made a crumble alternative instead.
As someone who has only been using yeast in her baking for the past couple of months I’m quite pleased with myself for correcting my mistakes and making some pretty gorgeous sweet breakfast buns. Here’s my recipe:
60ml lukewarm milk
60ml natural yoghurt
7ml active dried yeast
450g strong plain flour
75g caster sugar
Oil for greasing
For the topping:
85g granulated sugar
1 tsp ground cinnamon
85g plain flour
•Mix milk, yoghurt, honey and yeast in a bowl and place in a warm place until frothy.
•Put the flour and sugar in a large bowl and make a well in the centre. Crack in the eggs as well as the butter and yeast mixture and mix into a sticky dough.
•Knead briefly on a floured surface and leave to rest for 20mins under oiled cling film.
•Make the topping by mixing together the flour, butter, sugar and cinnamon until it looks like crumble topping.
•Divide the dough into 12 pieces and place into an oiled muffin tin. Then sprinkle on the topping and press into the dough.
•Turn the oven to 200*C and place the dough next to it to allow it to rise for 30 mins.
•Bake the buns for 20 mins and serve with jam (optional but great!)
Altered from The Cookie Book by Catherine Atkinson, Joanna Farrow and Valerie Barrett.