This is my enriched dough recipe to make, cinnamon rolls, sticky buns, Devonshire splits and loads more

Once you have found an enriched dough you like you can make a multitude of treats with just a few basic additions and twists.

Mine is not wildly different to many others, I have just refined it to suit our tastes. I hope you like it too.

This recipe will make about 12 cinnamon roll/sticky buns/Devonshire splits.

You Will Need:

• 200g Plain Flour
• 300g Strong White Flour
• 1tsp Salt
• 65g Caster Sugar
• 60g Butter (softened)
• 1 Egg
• 1 ½ tsp Yeast (I used easy bake yeast)
• 50ml Water
• 175ml-200ml Milk (I used full fat milk)

Method:

• Put all the ingredients into a large mixing bowl (except the water and milk) and start mixing them together.
• Gradually add the water then the milk.
• You want soft a pliable dough, but not a sticky one.
• Kneed for 10mins (I used the dough hook on my stand mixer) but if you want to take out your built up energy and frustrations then by hand is perfect.
• Leave to prove for 1-2hours, or until doubled in size, this will take longer if it’s a cold winter day.

Decide what you are going to make:

• Cinnamon rolls
• Sticky bun
• Devonshire Splits

Cinnamon Rolls:

• Grease a 25cm x 19cm tin or dish.
• Roll your dough out on a floured surface until it measures approximately  35cm x 45cm rectangle.
• Mix together 25g Caster Sugar and 2tsp Ground Cinnamon and scatter this evenly over your rolled out dough.
• Roll up starting on the short edge until you have a long sausage of rolled dough, with the cinnamon sugar on the inside.
• Cut into 12 even slices arrange in your prepared tin.

• Leave to prove for 1-2hours (longer if it is a cold day, shorter if it’s a hot day)

• Bake in a preheated oven for 15-20mins until nicely risen and golden.
• Allow to cool slightly in the tin before transferring to the cooling rack to cool completely before icing.
• Mix 60g of icing sugar with a splash of water and drizzle over the buns tear apart and enjoy

Sticky Buns:

• Grease a baking sheet (or 2 if you have them)
• Divide the dough into 12 even balls, shape them into more of a sausage shape.
• Arrange on your prepared baking sheet and leave to prove for 1-2hours (longer if it is a cold day, shorter if it’s a hot day)
• Bake in a preheated oven for 15mins until nicely risen and golden.
• Allow to cool slightly in the tin before transferring to the cooling rack to cool completely
• Mix 100g of icing sugar with a splash of water and ice each bun.
• Mix 60g of icing sugar with a splash of water and ice each bun and enjoy.

Devonshire Splits:

• Grease a baking sheet (or 2 if you have them)
• Divide the dough into 12 even balls
• Arrange on your prepared baking sheet and leave to prove for 1-2hours (longer if it is a cold day, shorter if it’s a hot day)
• Bake in a preheated oven for 15mins until nicely risen and golden.
• Allow to cool slightly before transferring to the cooling rack to cool completely.
• Cut a slit into the top of each bun, either in the centre or just off centre, you don’t want to cut all the way through.
• Mix 200ml of double cream with 1 tbsp of icing sugar whisk until the cream holds its shape.
• Either spoon or pipe the cream into the slit of each bun.
• Garnish with a teaspoon of your favourite jam, I tend to use either raspberry or strawberry and enjoy.

All these buns are best on the day you make them, they will keep for a day or two in an air tight container.