I've always wanted to know how to make dough like this, kind of soft but able to keep it's airy shape. I assmue that's the egg doing it's work. I was initially quite scared it was going all wrong, I had to keep adding more and more flour to get it out of sticky and into tacky.
I used a different method in my kneading this time (I love to experiment, and by this time I thought it was going all wrong :-)), instead of using my palm to push and stretch the dough, I just flattened it out and folded it in on itself (bit like when you make puff pastry). It worked, look at the size of these puppies:
Yes, that was my biggest baking tray :-) The eagle eyes amoung you might spot small bits of hazelnut in the cinnamon swirl. I forgot I had them and the mixing dough stage.
Now I was quite busy this month, I made these on the 29th, at the last stage. I didn't have enough milk to make the glaze so I had to go out to get some while the buns proved... 2 1/2 hours later, a one nil victory, 1 Guinness and a John Smiths later they had risen. Probably more than double their original size.
I only made the cinnamon version of the recipe; the quantity of icing sugar used for the fondant was nerve jingling! After winning a hamper of biscuits and general yumminess on Friday my kitchen is 100% proof on the sugar content! Luckily I have the self-control to only have one and leave the rest. Ok, two, but's that's the end of it. Well, I suppose the box is open now I might as well finish them off, no point letting get soft.*spits crumbs* fee, 'elf-'ontrol!!!
Now, if self-control is what you want, you need to go here, you'll find some of the best buns this side of Jessica Alba...! I hear Cream Puff's are a wonder to behold.
Where was I...? Oh yeah, a big thanks to Marce for her choice, and I mirror other DBer's comments about making this recipe again some time. I'm just off to take the retarded ones out of the fridge... happy salivating!
