Cinnamon buns by Lau

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

- Slowly heat the butter, milk and salt in a small saucepan until the butter is molten. Allow this to cool down until it’s lukewarm

Step 2

- Now in a large bowl, mix both the flours, yeast and sugar. Make a well in the centre and crack in the eggs. Pour in the lukewarm milk mixture and stir everything together, this will result in a very sticky dough, but that’s fine! You may have to use your hands

Step 3

- Oil the work surface with some olive oil and tip the dough onto it. Knead for 5-8 minutes with a “stretch and fold” technique

Step 4

- Once the dough is less sticky and more elastic and smooth, shape into a ball and place into a large oiled bowl

Step 5

- Leave to prove for an hour, or until doubled in size in a warm place

Step 6

- Meanwhile, for the filling, mix the softened butter in a bowl with half the sugar and 1 tablespoon of cinnamon. Set aside

Step 7

- When the dough has risen, turn out onto a floured work surface (don’t be tempted to use too much flour as this will dry out your dough) and gently roll out into a 36x24cm rectangle

Step 8

- Spread the cinnamon-sugar-butter mix evenly over the dough with a palette knife or spatula or something

Step 9

- With the longest end facing you, roll the dough up into a cylinder. Cut into 12 even slices

Step 10

- Place each slice into a greased baking tin and cover with cling film to rise for another 30-45 min

Step 11

- Pre-heat oven to 200c

Step 12

- Brush the tops of the buns with a beaten egg and dust liberally with cinnamon sugar mix. Bake for 15 min or until dark golden brown

Step 13

With powdered sugar drizzle and lemon zest