We had so much fun with this dough this week.The buns we made are so good: I can’t resist the combination of cinnamon, icing, melting sugar, dried fruit and sweet dough. The best thing about making them was watching Kirsten ‘kneading’ a piece of dough and laughing: she bounced it around, threw it up and down and hit it on the table, punching it with her little fingers. And then turned it into lovely little buns.
The recipe come’s from my friend Julia. I worked with her for a year in Zambia and every now and again she would produce a plate of these delicious buns. They were especially good since we were miles and miles from the nearest baker or coffee shop. I’m sure she won’t mind me sharing her recipe. Here it is.
2 1/2 cups warm water
2 tablespoons dried yeast
Activate yeast in warm water. When a froth has formed on top add:
1/2 cup oil
Add the following dry ingredients:
6 cups plain flour
1/2 cup sugar
1 teaspoon salt
Knead together to form dough. Leave covered in warm place until risen – doubled in size. At this stage you can punch down and keep in fridge until you want to bake or bake some of it straight-away and save the rest.
To bake it, I kneaded it again then stretched it out into a rectangle about 20cm high and as long as it would go. I tried to get it fairly thin without making holes in it. I scattered cinnamon sugar (1/2 cup brown sugar and 1tblspn cinnamon) all over it and about 1/2 cup mixed fruit. Roll the whole thing up along the longest side. Pinch edges together. Slice into rings about 1.5cm wide and place on baking tray. Leave to rise again for about 30 minutes (though I don’t think Julia always did this). Bake in oven at Gas Mark 5 for about 20 minutes. Enjoy.