The Homemaker blogger reveals her favourite Christmas Eve baking recipe.


INGREDIENTS

To make the dough:
250ml warm water
2 sachets dried yeast
1 teaspoon caster sugar
150g caster sugar
150g unsalted butter (melted)
250ml warm milk (semi skimmed)
2 teaspoons salt
2 large eggs lightly beaten
900g plain flour

For the filling:
75g melted unsalted butter
225g dark brown muscovado sugar
2 tablespoons ground cinnamon
100g chopped walnuts (optional)

For the Cinnamon and Nutmeg Icing:
200g icing sugar
Heaped teaspoon of ground cinnamon
Heaped teaspoon of ground nutmeg

You will need:
12 x 14 x 1 inch (approximately) baking tray



METHOD

Add yeast and teaspoon of caster sugar to warm water, mix together and set to one side. It will grow, don't be alarmed. In a large bowl combine milk, melted butter, sugar, salt and eggs. Add the water and yeast mixture. Stir in the flour. If you have a bread maker then use the dough program to prepare the dough. If you have a mixer with a dough hook attachment then place the dough in the bowl and knead for five minutes. If you want to knead by hand then you'll need to spend a good ten minutes on it, but it's nice doing it this way.

Place the dough in a bowl, the mixer bowl is fine, and leave to prove in a warm place for 90 minutes or until the dough has doubled in size.

Ten minutes before the dough is ready prepare the filling and set it to one side.

Roll out the dough on to a floured surface into (approximately) a 15 x 20 inch rectangle. It's a sticky dough so you may need to use a good sprinkle of flour to stop it sticking to the surface but only use what you really need, no more.

Use a pastry brush to paint the dough with the melted butter you have prepared for the filling. In a separate bowl mix together the sugar and cinnamon, setting aside 25g of the sugar mixture for later, and sprinkle over the surface of the now buttered dough. Sprinkle with the chopped walnuts.

Starting at the long edge of the dough, roll up the dough until it forms a sausage shape. Cut the roll, width ways, into 12 rolls. Coat the bottom of baking pan very well with butter and place the slices of roll into the pan, face up, so that they are touching each other. Leave to rise in baking pan in a warm place until the dough doubles in size (about 30 minutes.) Preheat the oven to 180c and bake for about 25 minutes or until the rolls are browned.

In a bowl add the sifted icing sugar, the remaining muscovado sugar and the cinnamon and nutmeg. Add very little water and stir together. The icing consistency you are trying to reach is a thick drizzle not a watery drizzle. You'll know it when you see it. When the buns are cool remove each individual bun from the baking tin and place on a wire cooling rack. Drizzle the icing all over each bun and then, when the icing has set just a little bit they are ready to be enjoyed. And I can tell you, they were certainly enjoyed in this house!

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