Who can resist the aroma of freshly baked pastry? Don’t be intimidated by pastry. Just think of it as an advanced form of making bread. This recipe is not hard and a few tips will ensure success.
For the dough:
1/4 cup of tepid water
2 tsp of yeast
1/2 cup of milk at room temperature
1/4 cup and 1 tsp of raw sugar
2 tsp of salt
1 free range egg whisked
2 tbs of olive oil
3 cups of flour
For the butter spread:
1/2 cup of good quality butter softened
1/4 tsp of vanilla bean paste
6 tbs of raw sugar
1 tsp of cinnamon
1/2 tsp of salt
1/4 cup of warmed honey
Pour tepid water into a bowl and add a teaspoon of sugar. Sprinkle the yeast over the top and stir. Leave for 5-6 minutes. The mixture will be bubbling on your return.
In another bowl, large enough to accommodate 3 cups of flour, combine the yeast mixture with milk, sugar, and egg.
Add 1 cup of flour, 1 tsp of salt and mix.
Add another cup of flour, 2 tbs oil and mix.
Add the last cup of flour and mix, bringing the dough together.
Tip the contents of the bowl onto the bench and knead until the dough is smooth and soft. This will take roughly 10 minutes. Add flour if kneaded (sorry!) needed but you should only add a very small dusting as the dough will come together over the course of the kneading.
Place the dough in a lightly greased bowl and cover with a clean tea towel for 60 minutes.
Combine the butter and vanilla in a bowl. In another bowl, combine cinnamon, sugar and salt and set both aside.
Once the dough is ready, lightly dust the bench and roll the dough out to a rectangle; roughly 40cm in length and around 25cm in width.
Lightly grease a 12 hole muffin tray.
Spread the butter evenly over the dough and leave a 10 cm border. Sprinkle the sugar, cinnamon and salt mix evenly over the butter spread.
From the base of the rectangle roll the dough into a log. Keep it as tight and as neat as you can.
Slice the roll into 12 equal portions. You can use a ruler if you want to be precise or you can just wing it. If you have some dough left over grease another tray, you won’t want to waste any of this, trust me!
Place the portions into the muffin tray and cover loosely with a clean tea towel or cling wrap. Leave for 45 minutes.
Preheat the oven to 180 degrees or 356 F, at least 20 minutes before cooking.
Remove cover and gently place the tray in the oven. Bake the pastries for 25-30 minutes or until golden brown.
Warm the honey over a low heat and brush the pastries as soon as they come out of the oven.
Dust with cinnamon if desired.
Photo © M. Williams 2016