Oh I really do like Easter! It’s a stress free holiday, you buy a few chocolates, warm some Eater buns in the oven and enjoy a four day weekend. There isn’t the stress of “Santa coming” or worse still… the in laws and extended families (although we do love them dearly).
Easter bids summer goodbye. It’s the last chance to spend a day at the beach with the family, go for a picnic in the park, or just enjoy the outdoors…. Because before we can say “Lindt Chocolate Bunnies” we will be in for cooler weather and even cooler evenings.
With this in mind I have prepare a delicious Easter Cinnamon Bun. It’s rolled and served like a pull-apart. I can imagine having this fresh out of the oven on Easter morning… perhaps it would be good as a lining on the children’s stomach before the chocolate onslaught.
Check out my gorgeous St Alaban blankies in the pics… these are perfect for cuddling up on an oversized lounge with a book, cup of tea and a warm cinnamon bun.
- 1 cup walnuts
- ½ cup caster sugar
- ¼ cup water
Pull -apart Bun
- 510gm Bakers Flour
- 9 gm yeast
- ¼ cup caster sugar
- 310gm water
- 4gm salt
- 1 tsp vanilla paste
- ½ tsp cinnamon
- ½ tsp allspice
- 40gm butter (melted)
- 1 cups caster sugar
- 3 tsp cinnamon
- 1 cup icing sugar
- Water to mix
*Extra melted butter to brush the dough
Place all the ingredients for the Pull-apart buns into a breadmaker. Set the cycle to “dough”. Say a silent thank you to whoever purchased the breadmaker for you, because otherwise you would be spending the next hour mixing the bread dough the old fashion way… “by hand”.
While the machine does all the hard work you can make the praline walnuts.
Place baking paper on a tray and add the walnuts.
Place the water and sugar a sauce, stir over a low heat until all the sugar is dissolved.
Turn the heat up to high and allow the toffee to boil. Use a pastry brush and water to brush down the sides of the saucepan to prevent the sugar crystalising.
Once the toffee changes colour, pour the mixture over the nuts, ensuring all the walnuts are well coated.
Leave to cool.
Once the dough is prepared.
Flour a bench and place the dough in the centre. Gentle teases the dough into a rectangle. You can use a rolling pin very gently to get the desire shape without flattening the dough.
Once a long rectangle has been formed, used the butter to liberally brush the dough. Combine the cinnamon and sugar in a bowl and sprinkle the mixture over the dough. Ensure that there is an even spread of the cinnamon all the way to the edges.
Roll the dough longways to make a log. Brush the log with butter.
Preheat the oven to 170 degrees.
Prepare a pizza tray with baking paper.
Slice the log into 1.5cm intervals and lay the dough on the prepared tray. Ensure that there is an overlap and the dough is resting on the preceding bun by about ¼. Once complete, brush the tops of the buns with more melted butter.
Cover the buns with a clean tea towel and allow then buns to proof in a warm place for 20 mins or until slightly puffy.**If you would like to serve this the following day for Easter, cover the dough at this point with a clean tea towel and place the tray in the fridge. It can stay in the fridge 12 -24 hours before baking.
Place the buns in the middle of the oven and cook for 20 mins or until golden and cooked through.
While the buns are cooling make the glaze by combining the ingredients.
Once cooled, drizzle the glaze over the buns and garnish with the walnut praline.
These buns would also be lovely served warm for dessert with custard.
What a long recipe!
So after all those shenanigans it’s time to enjoy these delicious warm Cinnamon Buns with a cup of tea… Oh dear… Did I say shenanigans?? For a moment I thought we were back at St Patricks Day sharing a pint. Anyway, the year is disappearing so quickly, before I know it I will be putting up the mistletoe toe, and the inlaws will be visiting…
Is the year disappearing for you? Do you have your firewood ready for Winter.