Ingredients
- Dough:
- 100 g butter
- 120 ml lukewarm milk
- 200 g BÖCKER pure culture sourdough
- 450 g wheat flour (type 405)
- 100 g sugar
- 2 eggs
- ½ tsp salt
- 1 tsp. cinnamon
- Filling:
- 50 g butter
- 140 g brown sugar
- 3 tsp cinnamon
- To coat:
- 1 egg
- For the frosting:
- 200 g icing sugar
- 1 lemon
Instructions
- For the dough, melt the butter in a saucepan over a low heat and then warm the milk slightly in it. Crumble the BÖCKER pure-bred sourdough and knead it together with the flour, sugar, eggs, salt and cinnamon and the lukewarm butter-milk mixture with the dough hook for at least 5-10 minutes to form a firm dough. Leave the dough in a bowl, covered with a cotton cloth, to rest in a warm place for 60 minutes.
- Shape the dough into a ball and dust lightly with flour. Roll out the dough on a well-floured surface into a rectangle and about 1 cm thick.
- For the filling, melt 40 g butter in a saucepan over low heat and stir in brown sugar and cinnamon. Spread the filling evenly over the dough.
- From the long side, roll up the dough completely and cut into slices about 4 cm thick with a knife. Place the cinnamon buns side by side in a greased baking dish and brush with a beaten egg.
- Preheat the oven to 190 °C top/bottom heat and leave the cinnamon buns to rest for another 30 minutes. Then bake the cinnamon buns for 25-30 minutes.
- For the frosting, mix icing sugar and the juice of one lemon until smooth, pour over the warm cinnamon buns and serve warm or cold.
Recipe and photo: Ernst BÖCKER GmbH & Co. KG
