Bonnaich Caineal
Taois
200ml bainne slan, blàth
1 pacaid beirm (7g)
55g ìm, gun salainn, air a leaghadh
50g siùcar
2 buidheagan
300g flùr làidir
¾ spàin-tì salann
1 spàin-bhùird caineal
Lìonadh
125g siùcar ruadh dorcha
1 ½ spàin-tì caineal
55g ìm bog, gun salann
Còmhdach
140g siùcar pùdair
2 spàin-bhùird ìm, air a leaghadh
55g caise bog
2 spàin-bhùird siorap mhalpais
An toiseach blàthaich am bainne. Dèan cinnteach gu beil e dìreach blàth air èiginn. Cuir ann am bobhla e còmhla ris am beirm, an t-ìm, an t-siùcar agus na buidheagain. Cuir mun cuairt.
Cuir a-steach am flùr, an t-salann agus an caineal. Cuir seo gu dol a’ fuine ann an inneal-measgachaidh fad 10 mionaidean.
Cuir ann am bobhla glan an taois le beagan ola agus cuir fiolm-còmhdachaidh air a mhuin. Fàg ann an àite blàth fad uair a thìde neo gus am bi i air dùblachadh ann am meud.
Roilig na taoise air clàr-fuine, air a bheil sadag mìn-fhlùir, ann an cumadh ceart-cheàrnag - ceithir òirlich deug a dh’fhaid agus 9 òirlich tarsaing.
Cuir ri chèile an t-siùcar ruadh, an t-ìm agus an caineal ann am bobhla beag eile agus sgaoil seo air uachdar na taoise a’ fàgail beàrn òirleach aig an oir.
Roilig na taoise suas bhon oir as fhaide gus am bi rola neo isbean agad. Geàrr an uair sin an rola ann an 9 pìosan òirlich de thighead.
Cuir na bonnaich ann an trì sreathan ann an tiona bèicearachd a th’air a lìnigeadh agus cuir fiolm-còmhdachaidh air am muin. Fàg an dàrna taobh iad ann an àite blàth fad 30 mionaidean feuch an dùblaich an taois a-rithist.
Bruich ann an àmhainn-gaoithe fad 20-25 mionaidean aig teas 180C.
Fhad ‘s a tha na bonnaich san àmhainn, dèan an còmhdach milis dhaibh. Cuir an t-siùcar-pùdair, an t-ìm leaghte, an càise bog agus an t-siorap mhalpais ann an inneal-measgachaidh. Cuir mun cuairt gu math agus cuir an uair sin dhan fhuaradair e a’ fuarachadh.
Thoir na bonnaich às an àmhainn agus leig leotha fuarachadh.
Nuair a tha iad fuar buileach cuir cnap mòr dhen chòmhdach air muin gach bonnach.
Deiseil son ithe – ach thoir an aire, tha e cunnartach cho math ‘s a tha iad seo.
Cinnamon Buns
Dough
200ml warmed full fat milk
1 packet of yeast (7g)
55g unsalted butter, melted
50g sugar
2 egg yolks
300g strong flour
¾ teaspoon salt
1 tablespoon of cinnamon
Filling
125g dark brown sugar
1 ½ teaspoons cinnamon
55g unsalted butter, softened
Icing
140g icing sugar
2 tablespoons butter, melted
55g cream cheese
2 tablespoons maple syrup
Warm the milk and add to a bowl with the yeast, the melted butter, the sugar and the egg yolks. Mix together.
Add the flour, the salt, and the cinnamon to the bowl and give it a rough mix before popping it in the mixer to knead for 10 minutes.
Put the dough into a clean bowl with some oil in it, cover with cling film and leave in a warm place for about an hour until it doubles in size.
Once your pastry has risen, roll it on a floured-surface into a rectangle – 14 inches by 9 inches.
Combine the brown sugar with the melted butter and cinnamon in a small bowl. Spread this filling over the pastry leaving a border of an inch around the edge.
Roll the pastry up from the longest edge then cut the roll into 9 pieces about 1 inch think. Arrange the piece in a lined baking tray in rows of three.
Cover with cling film and put to one side for 30 minutes in a warm place to allow the dough to double in size once more.
Bake in a fan-assisted over for 20-25 minutes at 180C.
While the buns are in the oven make the icing. Beat together the icing sugar, the melted butter, the cream cheese, and the maple syrup. Once smooth and well combined pop the icing in the fridge to set.
Take the buns out of the oven and let them cool.
Once the buns are completely cool smother a big dollop of icing on top of each.
Ready to eat – but watch out as these are dangerously good.
