Cinnamon & Walnut Buns with Coffee Glaze
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Cook time: 
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Serves: 12
 
Ingredients
  • **For the Buns**
  • 200ml milk, lukewarm
  • 50g sugar
  • 1 envelope (10 g) instant dry yeast
  • 70g butter, melted
  • 1tsp salt
  • 2 egg yolks
  • 500g strong bread flour
  • **For the filling**
  • 100g butter
  • 2tbsp cinnamon
  • 100g brown sugar
  • 100g chopped walnuts
  • **For the glaze**
  • 250g powdered sugar
  • 1-2tbsp brewed coffee
  • 1-2tbsp milk
Instructions
  1. Sprinkle the yeast over the top of the warmed milk and set aside for about 10 minutes while the yeast activates.
  2. Mix the ⅔s of the flour with the salt, butter, yolks and sugar. Stirring until combined.
  3. Pour in the milk/yeast mix and mix through using a dough hook, adding the remaining flour as it mixes. Place the formed ball of dough into the base of a large oiled bowl. Cover with a damp cloth and leave at room temperature to rise for about 1.5 hours, or until doubled in size. The dough will be ready when you push a whole with your finger and it doesn't spring back.
  4. Mix the brown sugar, cinnamon and walnuts in a bowl.
  5. Roll this dough out into a large rectangle and brush all over with the melted butter. Cover with the cinnamon mixture. Roll the dough into a log, starting from the long edge closest to you.
  6. Cut into disks along the length, each about 2.5cm wide. Butter a pan and place these disks into the prepared pan. Cover again and leave to prove for a further 30 minutes.
  7. In the meantime, pre-heat your oven to 180°C (160°C fan assisted).
  8. Bake the buns for about 30 minutes (until golden brown, mine were slightly overcooked on top so be careful during those last few minutes).
  9. Leave to cool in the pan.
  10. **For the glaze**
  11. Combine all the ingredients for the glaze and drizzle over the top of the buns, as sparingly or as covered as you wish.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/cinnamon-walnut-buns-with-coffee-glaze/