Thursday, April 26, 2012


These are killer buns!!! The MOTH and I gallantly skipped lunch last Sunday thinking that our breakfast will sustain us till at least tea if not dinner. Fed the kids at Coffee Bean and came home at 1pm only to hear our tummies rumbling. I wanted to bake the Norwegian Cinnamon Buns for tea (and warm up the rest for Monday's breakfast) and realised that there's something similar on the next page. Schnecken- German for snails. Nigella wrote, "They are like the Norwegian Cinnamon Buns, only more so. By which, I mean they are stickier, puffier, gooier and generally more over the top." We couldn't agree more. While it did involve a few extra steps, who would have thought the results were going to be soooooo good. The mixture of butter, sugar, maple syrup and golden syrup was what completed the whole experience of bread indulgence. A good blob of the syrup with walnuts went first into the muffin pan cavities. When the dough was done, it was rolled out, glazed and generously sprinkled with the sugar and cinnamon filling. Roll the dough and cut as you would when preparing cinnamon buns, and place the 12 slices on top of the nuts and syrup. It was love at first sight when I turned the very hot muffin tin over on to a flat tray. The rolls popped out topped with oozing caramelised walnuts, smelling a million bucks. That sight was to die for. The taste was unparalleled. Best cinnamon buns ever. I am so going to abandon the traditional cinnamon bun recipes and bake only these from now on.

No comments:

Post a Comment