Delicious UK - (04)April 2020

Gail’scinnamonbuns
MAKES 18 BUNS.HANDS-ONTIME1½HOURS,
OVENTIME25-30MIN, PLUS CHILLING, RISING
AND PROVING

MAKE

AHEAD

Onceyou’veshapedthebunsin
step12,putthemona linedbaking
sheet,coverandfreezeovernight.
Oncefrozensolid,transfertofreezerbags
ora containerandkeepfrozenforupto
2 months.Tobake,putthebunsbackinthe
muffintin,thenleavetodefrost.Letthem
proveatroomtemperatureovernight,
then bake from the end of step 12.

KNOW-

HOW

Freshyeastisavailablefrom

largersupermarkets,health

foodshops,somebakeriesand

atocado.com.If youcan’tfindit,use

4 tspfast-actiondriedyeast.

Thisrecipeusesa laminatedcroissant

dough.Laminationreferstothefinelayers

ofdoughandbutterbroughtabout by

repeated folding and rolling.

FORTHEDOUGH

• 35gfreshyeast(seeKnow-how)


• 300gplainflour,plusextratodust


• 640gstrongwhitebreadflour


• 400gunsaltedbutter,chilled,plus
  95gunsaltedbutterat room temperature


• 70gcastersugar


• 20gsalt


• 300ml whole milk

FORTHEFILLING

• 170glightmuscovado sugar


• 85gcastersugar


• 2 heapedtbspgroundcinnamon


• 100g unsalted butter, melted and cooled

FORTHETOPPING

• 120gcastersugar


• ½ tsp ground cinnamon

YOU’LLALSONEED...

• Standmixer;bakingsheetlinedwith
  a non-stickbakingliner(onethatwill
  fitinsideyourfreezer);3 x 6 largehole
  muffintins– greasethe holes and
  around the holes

1 Tomakethedough,mixtheyeast,

170mlcoldwaterand150goftheplain

flourwitha woodenspooninthebowlof

a standmixertocreatea thickpaste.Sift

overtheremaining150gplainflourina

thicklayer,thenleavefor15–20minutes

untilyoucanseetheflourbeginningto

crackastheyeastworksunderneathit [A].

2 Addthe640gbreadflour,the95gsoft

butter,sugar,saltandmilk,thenknead

usingthedoughhookona slowspeed

for5 minutesuntilyouhavea soft but not

completelysmoothdough.

3 Tipthedoughontoa cleanworktopand

kneadbyhandfora fewminutes,forming

it intoa ball.Lightlyflourthesurfaceand

rollingpin,thenrollthedoughouttoa

20cmx 30cmx 5cmthickrectangle[B].

Transfertothelinedbakingsheet,wrap

well,thenfreezefor 30 minutes(seetips).

4 Whilethedoughchills,takethe400g

butter out of the fridge and leave it to

THEGAIL’SSTORYANDA BITABOUTROZ

It allbeganinLondoninthe1990s,

whenGailMejiabroughttogetherthe

besttalentintowntobakeforLondon

restaurants.Herfirstretailbakery

openedinHampsteadin2005.There

arenow 38 inLondon,HoveandOxford

offeringsoups,sandwiches,saladsand

cakesaswellasthebread.Gail’s

Bakerybelievesbakingplaysa keyrole

incommunities,andeachbakery

workswithcharitiestosupportlocal

initiatives.RozBadojoinedtheteam

sixyearsagoasa pastrychefandnow

develops new recipes for the bakery.

A

D

B

E

C

F