Saskatchewan Sweet Cinnamon Buns

Ingredients: 

Part 1:

125mL lukewarm water

5mL sugar

5mL yeast

100mL water

25mL margarine

65mL sugar

5mL salt

1 egg

650mL flour

Part 2:

65mL margarine, melted

100mL sugar

15mL cinnamon

50mL sugar

Method: (Part 1)

1) Measure 125mL lukewarm water into a large bowl. Stir in 5mL of sugar. Sprinkle the yeast over the water. Cover the bowl with a drying towel. Let stand for 10 minutes or until the yeast appears foamy; then stir well.

2) Meanwhile, combine the 100mL water and 25mL margarine in a saucepan and heat until warm and the margarine melts. Stir in 65mL sugar and salt. Cool until lukewarm. Add to dissolved yeast mixture and stir.

3) Measure all of the flour into a large bowl.

4) Add the egg and 250mL of measured flour to the yeast mixture and stir. Beat with a wooden spoon until smooth. Gradually stir in the remaining flour to make a soft dough (you may not need all of the flour!)

5) Turn the dough out onto a lightly floured board. Knead until smooth and elastic (about 8-10 minutes)

6) Place the dough into a lightly greased bowl. Cover with plastic wrap and refrigerate until doubled in size. (Punch the dough down gently if it doubles and you are not ready to use it)

Method: (Part 2)

1) Centre the oven rack and preheat the oven to 180°C

2) Punch down the dough gently and turn onto a lightly floured pastry board.

3) Roll the dough out with a rolling pin into a rectangular shape about 2cm thick.

4) Brush the dough generously with melted margarine (save about 10mL), making sure to leave a 3cm strip along one of the long edges without margarine.

5) In a large custard cup, combine 100mL sugar and cinnamon. Sprinkle evenly over the dough.

6) Roll the dough up lengthwise towards the edge without margarine. Pinch the edges (NOT the ends) to hold the filling in. Cut the roll into even slices (about 5cm thick)

7) Pour the remaining margarine into a 20cm-by-30cm baking pan, turning the pan so that it is coated evenly. Sprinkle the 50mL sugar evenly over the bottom of the pan.

8) Arrange the slices in the pan cut sides up. Let the buns sit for 10 minutes before baking.

9) Bake for 25-30 minutes or until golden brown and cooked through. Remove from the oven and let cool for 5 minutes. Invert onto a cooling rack with wax paper underneath to catch drips.

*Vocabulary*

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