Breakfast for a rainy day

Listen  the rain hitting  the windows tightly, while you take a hot tea with a good cinnamon bun is for me one of the best ways to start the day.

Cinnamon Buns adapted from Peter Reinhart’s “The Bread Baker’s Apprentice”

•6 1/2 tablespoons granulated sugar
•1 teaspoon salt

•5 1/2 tablespoons unsalted butter, room temperature
•1 large egg, slightly beaten

•1 teaspoon lemon extract or zest

•3 1/2 cups  unbleached bread or all-purpose flour

•2 teaspoons instant yeast

•1 1/8 to 1 1/4 cups  whole milk or buttermilk, room temperature
•1/2 cup cinnamon sugar (6 1/2 tablespoon granulated sugar plus 1 1/2 tablespoons cinnamon


1. In a standing mixer fitted with the paddle attachment, cream the sugar, salt and butter on medium-high speed. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook, and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it with oil. Cover bowl with plastic wrap.
2. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

3. Mist the counter with spray oil, and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour. Roll it into a rectangle about 30cm wide by 40 cm lon. Sprinkle the cinnamon sugar over the surface of the dough, and roll the dough up into a log, creating a spiral as you roll. With the seam side down, cut the dough into 8 to 12 even pieces.
4. Line 1 or more sheet pans with baking parchmentand place the buns.
5. Proof at room temperature until the pieces have grown into one another and have nearly doubled in size.
6. Preheat the oven to 180ºC with the oven rack on the middle shelf.
7. Bake the buns for 20 to 30 minutes, or until golden brown.

8. Cool the buns in the pan for about 10 minutes, and then glaze the tops. Remove the buns from the pans, and place them on a cooling rack.