Cinnamon and ginger iced buns

TO MAKE THE DOUGH PUT THIS LOT IN MIXER. 250g plain flour; 1 tsp yeast: 35g sugar: 1 lemon – juice: 1 egg; 100 ml milk: 40g butter. Leave to prove overnight.

FILLING. 65g sugar, 1/2 tsp cinnamon; 1/4 tsp coriander; 1/4tsp cardamon; 25g butter.

GLAZE. 75g icing sugar; 2tsp lemon; 2tsp ginger syrup; 1/4tsp celery salt.

I am leaving the celery salt out and adding 1/4 tsp nutmeg.

Method – roll out dough and spread on the butter and then with filling, then roll up and slice 2cm bits. Leave to prove again for 2 hoiurs

190c for 20 minutes

Cool then ice

Then devour with energy and gusto!

Leave a Reply

Your email address will not be published. Required fields are marked *