warmupfor 15 minutes.Putina sandwich
bagorbetween2 piecesofclingfilm,then
pressit downtocreateanevenrectangle,
about15cmx 20cmand1.5cmthick.Chill
untilthedoughisready(seetips).
5 Rollthechilleddoughintoa 15cmx 60cm
rectangle.Flouryourbiggestworktopand
putthedoughinfrontofyou,shortedges
atthesides.Putthechilledbutterinthe
centreofthedough,thenfoldeachshort
edgeovertoencasethebutter[C& D].
6 Pressthedoughoutwiththerollingpin,
workingawayfromyou,fronttobackonly,
notsidetoside– thedirectionyourollinis
crucialtomaintainevenlayers.Rollouta
rectanglethat’s1cmthickby1 metrelong.
7 Imaginedividingthedoughintothirds.
Foldthebottomthirdup,thenthetop
thirddownoverthattogive3 layers,like
foldinga letter.Putthefoldeddoughback
onthebakingsheet,re-wrap and freeze
foranother 30 minutes.
8 Removethedoughfromthefreezer,
unwrapit andsitthedoughinfrontof
youexactlyasit wasbefore,likea folded
letter.Giveit a quarterturnsothelong
edgesarenowhorizontal.Rolloutagain
ontheflouredworktop,awayfromyou,
to make a rectangle 1cm thick by 1 metre
long.Foldthebottomedgeuptomeetthe
centrelineofthedoughandfoldthetop
edgedownsothetwoedgesmeet.Finally,
foldthedoughbackdowninhalftocreate
4 layers.Returntothebakingsheet, wrap,
thenfreezefor 30 minutesmore.
9 Forthefilling,mixthemuscovadosugar,
castersugarandcinnamonandsetaside.
10 Putthedoughontheflouredworktop,
giveit a quarterturn[E],thenrollouttoa
30cmx 80cmrectangle,1-2cmthick.Give
therolleddoughanotherquarterturn so
theshortedgesareatthesides.
11 Brushthedoughwithmeltedbutter,
leavinga thinborderalongthetopedge
[F].Sprinklethefillingalloverthemelted
butterandpatit downsoit justbeginsto
dissolveintothedough.Usinga palette
knife,squashthelongedgefurthestaway
fromyoutotheworksurfacetoholdthe
pastryinplaceasyouroll(seetips)[G].
12 Startingfromthelongedgeclosestto
you,rollthedoughuptightlylikea swiss
roll[H].Turnit seam-sidedownthen,with
a sharpnon-serratedknife,cutthedough
inhalf.Putthetwopiecesside-by-side
andcutthembothinto9 equal-sizebuns
(seetips)[I]. Takeeachbunandtugoutthe
loose end of the rolled dough to stretch itROZ’STIPSFORSUCCESS
→Thereasonforchillingthedough
isthat,forthebestlamination(see
Know-how),thebutteranddough
needtobethesametemperature.If
thebutterisharderit willtearthe
delicatepastrylayerswhenrolling.
→Puttingthedoughinthefreezer
betweenrollingandfoldingis quicker
thanthefridge.Turnthedoughover
inthefreezerafter 15 minutestohelp
it chillproperlyallthewaythrough.
→Squashingthepastryedgewhen
rollingmakessurethepastrydoesn’t
movewhenrolling,sothebunsare
even.It alsomakesa thinneredgefor
foldingunderneathtocreatethebase.
→Tomakesureyoudividethedough
intoevenbuns,scorethedoughfirst
withthebackofyourknifebefore
cutting[I].They’llstillendupslightly
different,butmakingsurethedough
isthesamesizeforeachbunwill
help them bake at the same rate.slightly[J],thentuckit underitselfsothe
bunsitsonit [K](seetipsandMakeAhead).
Transferthebunstothemuffintins.
13 Putthetinsina coldovenfor2 hours
toprove,witha smallbowlofhotwater
ontheflooroftheoven,untilrisenand
springytothetouch[L].Removefromthe
oven(alongwiththebowlofwater).
14 Heattheovento200°C/180°Cfan/gas6.
Putthetraysintheoven,thenimmediately
reducethetemperatureto180°C/160°C
fan/gas4.Bakefor25–30minutesuntil
completelypuffedupandthebunshave
spilledoutofthemuffinholes.They
shouldbea dark,goldenbrowncolour.
15 Removefromtheovenandsetasidefor
5 minutes,thencarefullyliftoutofthetin
andrestbackonthetins(slightlyaskew)
tocoolfurther– don’tletthebaseofeach
buntouchthemuffintray or they’ll stick as
thesugarsolidifies.
16 Forthetopping,mixthesugarand
cinnamonina largeshallowbowlthen,
oncethebunshavecompletelycooled,
rollthemgentlyinthetoppingtocoat.
Eatassoonaspossibleafterbaking.
PERBUN490kcals,24.1gfat
(15gsaturated),7.3gprotein,59.9gcarbs
(20.5g sugars), 1.1g salt, 2.1g fibredeliciousmagazine.co.uk 107GJHKILMASTERCLASS: CHEF’S STEP-BY-STEP