The 19 May will be celebrated as World Baking Day.  So what will you be making to mark the day?  I have decided to spend some time teaching my kids how to bake some of their favourites and what could be better than a sticky cinnamon bun to start with.

I call these Sinner Buns just because that is what they are!  Smother the warm buns with lashings of silky soft frosting and they are orgasmic.  These are best eaten fresh and warm – they do not keep well but then again they seldom last till the next day.  They are not difficult to make but you do need one special ingredient…PATIENCE!  It does take time and something as sinful as this should not be rushed.

Here is the recipe….

Frosted Sinner Buns

5g fresh yeast
20g sugar
75ml warm water
200g cake flour, sifted
45g butter
1ml salt
5ml ground cinnamon
1 egg, lightly beaten

Filling
1 egg
Pinch of salt
7ml ground cinnamon
40ml sugar
100g pecan nuts, chopped

Frosting

50g butter
200g icing sugar, sifted
125g plain cream cheese
50ml fresh cream
50g whole pecans

Here’s how:

Place the warm water, fresh yeast and sugar in a bowl.
Stir gently and leave in a warm place until it starts to bubble and froth.
Stir in 100g of the measured cake flour and work into a soft dough.
Leave the dough in a mixing bowl covered with cling film to double in size.
Rub the butter into the remaining 100g of cake flour until it resembles bread crumbs.
Stir in the salt and cinnamon.
Add the dough and lightly beaten egg.
Work the ingredients into a sticky dough until well combined.
Cover the dough and leave to stand in a warm place for ten minutes.
Press the dough down lightly every twenty minutes – do not overwork.
Repeat this five times and then leave the dough to rise until it has doubled in size.
Knead the dough lightly and place it on a work surface dusted with flour.
Roll the dough into a 3 – 4mm rectangle, using your fingertips to flatten and shape it if necessary.
Beat the egg with a pinch of salt and brush the surface of the dough.

Sprinkle the cinnamon, sugar and pecan nuts over the dough.
Roll up the dough into a log and cut into 8 slices.

Place the slices in a 23cm greased loose bottom pie or cake tin with the cinnamon spirals facing up.
Cover with plastic wrap and leave aside for an hour.

Pre-heat the oven at 200 degrees celsius.

Place a roasting tin and leave to pre-heat.
Place the buns on the middle rack of the oven and lower the oven temperature to 180 degrees celsius.

Pour 500ml boiling water onto the roasting pan which will release steam – shut the oven door immediately.

Bake for 15 minutes or until the buns are golden brown.

While the buns are in the oven, prepare the frosting.
Beat the butter with icing sugar until pale.
Add the cream cheese and continue beating until smooth.
Lastly add the fresh cream and beat for a 10 seconds or until fluffy.

Remove the buns from the oven and turn out onto a wire rack.
Leave to cool slightly and spread the warm buns with the frosting.
Garnish with pecan nuts and serve immediately.

Yudhika’s tips:

These are best eaten fresh and warm.
The frosting may be left out if you prefer – brush the warm buns with a little melted butter and dust with sugar.