Cinnamon Buns
We were treated to another incredible recipe by Richard Bertinet when he came down to see us again at Gozney HQ.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 20 minutes
- Cook Time
- 15-20 minutes
Ingredients
- Makes
- 24
Recommended Equipment
-
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Instructions
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Step 1
Start by making the dough. Put the milk and eggs into the bowl of a food mixer then add the flour. Break in the yeast to one side of the bowl, then add the salt and sugar and butter to the other side
Step 2
Mix on a slow speed for 4 minutes then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away cleanly from the side of the bowl.
Step 3
Form the dough into a ball and pop into a clean floured bowl. Cover and leave for around 45 minutes or until double in size.
Step 4
Lightly flour a work surface and roll the dough into a rectangle roughly the size of an A3 sheet of paper.
Step 5
For the filling, beat the butter and sugar together until pale and stir in the cinnamon. Spread the filling over the top of the dough.
Step 6
With the long side facing you, fold in half lengthways to enclose the filling and slice it widthways into 24 strips each roughly 3.5cm across. Next, use a sharp knife to cut twice down the length of each strip to make three strands. Plait the three strands together and repeat to make 24 individual plaits.
Step 7
Take each plait and roll it up along its length to create a knot. Grease a 12 cup muffin tray and pop the knots into the tray. Cover and allow to prove for 1 hour.
Step 8
Aim to have your Gozney oven at around 200°C with little to no flame. Brush the knots with the egg glaze and pop into the outdoor oven to bake for between 15-20 minutes until golden.
Step 9
Meanwhile, make the sugar glaze. Put the sugar and water in a pan and bring to the boil, turn down to a simmer until you have a light syrup.
Step 10
Brush the baked knots with the syrup while still hot and leave to cool before devouring.
