Enriched Dough Recipe

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s