Cinnamon Buns

Ingredients

• 1.2 cake fresh compressed yeast, dissolved in ½ small cup lukewarm water
• 2.0.5 cup sugar, for dough
• 3.285 millilitre milk, warmed; for dough
• 4.225 gram butter, grated; for dough
• 5.2 tablespoon cream, for dough
• 6.4 eggs, beaten; for dough
• 7.plain flour, approximately 5–6 cups; enough for a soft workable dough
• 8.cinnamon and sugar, mixed together generously; for filling
• 9.sultanas, well washed; for filling
• 10.1 cup plain flour, for streusel topping
• 11.1 cup sugar, for streusel topping
• 12.0.5 cup butter, for streusel topping

Method

1. 1.DOUGH: Grate the butter. Mix together milk, butter, sugar and cream. Beat eggs and add well. Sift flour over the beaten eggs.
2. 2.Dissolve the two cakes of yeast in ½ small cup of lukewarm water. Make a well in the flour mixture. Pour in dissolved yeast. Cover the yeast with flour. Pour the butter and milk mixture around the sides of the dish containing the flour — do not pour on the yeast. Beat the whole mixture with a wooden spoon until large bubbles appear.
3. 3.If the mixture is very soft, sprinkle ½ cup flour on top. If it is firm, sprinkle only ¼ cup flour. Cover well and let rise.
4. 4.When risen, remove from dish and shape into buns, filling the centre of each generously with cinnamon and sugar and well-washed sultanas. Let rise again.
5. 5.Brush with beaten egg.
6. 6.STREUSEL TOPPING: Work all streusel ingredients together with fingers until thoroughly combined. Sprinkle over tops of buns before baking.
7. 7.Bake in a 400°F (200°C) oven until golden.

Notes

• 2 cakes compressed yeast ≈ 14g dried yeast ≈ 4½ teaspoons instant yeast.
• Flour quantity given as '5–6 small cups (approx.)' — add enough to make a soft but workable dough.
• The cinnamon-sugar filling amount is not specified — be generous.