STICKY CINNAMON SWIRLS

"I was visiting my mother on Sunday and after lunch I asked her to show me how to make her awesome cinnamon swirls. So here it is guys, the recipe for Shirley's sticky cinnamon swirls ... next on the list, her special koeksister recipe ... mmm, enjoy"
 

480 G CAKE FLOUR

60 G CASTER SUGAR

PINCH OF SALT

20 G MOIST YEAST (10 G DRY YEAST)

1 EGG, BEATEN

60 G BUTTER, MELTED AND COOLED

1 CUP (250 ML) TEPID MILK

FILLING:

50 G BUTTER

50 G MUSCOVADO SUGAR

2 TSP CINNAMON

50 G CURRANTS

GLAZE:

60 ML MILK

3 TBSP CASTER SUGAR

KNOB OF BUTTER (1 – 2 TBSP)

1 TSP CINNAMON 

PREPARATION: Sieve all the dry ingredients (flour, sugar and salt) into a mixing bowl, crumble in the yeast. Blend together the milk, melted butter and egg; make a well in the center of the flour mix and slowly add the liquid till a soft dough begins to form. Turn the dough out onto a clean work surface and knead the dough for 10 minutes, during this time try not to add any flour to the dough unless it really sticks to the surface. Once the dough becomes smooth, elastic and is no longer sticky, place it in the mixing bowl, cover with a clean tea towel and leave in a warm place until it has doubled in size (about 45 minutes to an hour).       

While the dough is rising, start preparing the filling by creaming together the butter, muscovado sugar and cinnamon. Once the dough has doubled in size, turn it out onto a floured work surface and knead it for about a minute, then roll the dough into two 23 x 30 cm rectangular shapes (about 2 – 3 mm thick) with a rolling pin. Use a butter knife to spread the filling evenly over each rectangle, and then scatter the currants over the surface of the filling. Roll the dough up into a sausage from the long edge of the rectangles. Cut the sausages about 2 to 3 cm thick, and then place them face up on a baking tray lined with greaseproof paper and leave them to rise for a half an hour.

Preheat the oven to 180°C and bake them for 20 – 30 minutes, or until golden. When the buns come out of the oven, brush them with the glaze; made by bringing the milk, sugar, butter and cinnamon to a boil for about 2 – 3 minutes. Leave to cool makes about 20 – 24 Cinnamon swirls, depending on the cut size. 

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STICKY CINNAMON SWIRLS