When we lived in Dhaka, we had a lot of staple foods that we would make as much as possible, but none were so popular as the cinnamon buns. They had their ups (when they were loved by all that ate them) and downs (when we used fiery cooking cinnamon instead of the baking stuff!). But they remained a baking mainstay for our family. Now, since we are fully settled in our new Jakarta home, we decided to make them for the first time in Indonesia. Our revised recipe is below.
The Eastwood-Reed Family’s New-And-Improved, Sure-To-Please, World Famous Cinnamon Buns™
Step-by-Step Recipe for Success!
For the dough:
Flour, sugar, eggs, yeast, salt, milk, Blue Band Butter Substitute™
For the filling:
Cinnamon, brown sugar
For the glaze:
Icing sugar, water
- Pour the milk and Blue Band Butter Substitute™ into a small saucepan and melt over a high heat.
- Mix together the flour, sugar and salt, yeast in a large bowl. If you smell an unpleasant smell that is just the unearthly scent of the Blue Band; or hear mad bubbling, then the milk and Blue Band Butter Substitute™ are boiling. Turn it down to a low heat.
- Crack the eggs into the dry mix. Scrape the solid substance that has formed in the saucepan. Get your 12 year-old sister to stick her finger into the saucepan. If she screams, the milk is too hot. If she only yelps, the temperature is just right. Pour the milk into the dry mix.
- Mix the wet and dry mixes together with your hands. Knead the dough for 10 minutes. When you start dripping sweat into the dough, add more sugar to balance out the salt:sugar ratio.
- Leave to prove for 1 hour.
- Get frustrated when the dough has not risen.
- Get annoyed at yourself when your mother points out that the unusually large bowl you used gives the illusion that the dough hasn’t risen.
- Roll the dough out onto 2 baking sheet. Get annoyed when the dough doesn’t roll out nicely.
- Make the filling. Grumble when you discover that you don’t have brown sugar. Use granulated sugar instead.
- After spreading copious amounts of Blue Band Butter Substitute™ onto the dough, sprinkle the filling on top.
- Roll up the dough. Get annoyed because the dough doesn’t roll up “nicely”.
- Leave the dough to prove for 1/2 hour.
- Repeat step 6.
- Bake the buns for 20 minutes. While you are waiting, make the glaze.
- Realise you don’t have icing sugar, and go out to the shops.
- Make the glaze, making it too thick, then too runny, then too thick, then just right.
- Pour over the top of cinnamon buns and serve.
Maybe next time the whole process will be a bit smoother. But they were delicious in the end, and the perfect accompaniment to a movie.