A Cinnamon Bun Recipe and a Warm Mug of Chai
It’s the change of seasons here in the southern hemisphere - moving from warm balmy afternoons and evenings into chilly twilights and a crisp wind at sunrise. My favourite place to see the sunrise is from “the Hill” above Avalon Beach - The classic coffee van, (an old US postal vans) serves great coffee, pastries and breakfast burritos. Standing there above the curve of the beach is such a gentle way to ease into the day, connect with the locals, watch the waves roll in, and the birds riding the uplifts off the cliff edge. It’s a chance to breathe in deeply and appreciate “home”.
It’s a perfect “breakfast picnic” place to bring warm fresh-baked cinnamon buns and a thermos of Laxmi’s home-made chai. I love these recipes which have both been shared by wonderful women - I have adapted the swedish cinnamon bun recipe and added a few variations which are fun to make. This is recipe makes about 20 and I’ll often make up a batch and freeze them before baking them “on demand”.
Carla’s Swedish Cinnamon Buns
This recipe was gifted me by the wonderful baker Carla Visch (photo in the gallery above) when I met her in at Holly Davis’ house in Palm Beach on Sydney’s northern beaches.
For the Dough
Ingredients
10gms ground cardamom
150 gms butter
25 gms yeast (I use 4 teaspoons of Lowan dried yeast)
250 gms milk
250 gms warm water
150 gms sugar
800-900 gms plain flour
10 gms salt
Instructions
Combine all the ingredients in a bowl and mix with a wooden spoon and then by hand when they all begin to come together (add salt last).
On a lightly floured board knead and then roll into a ball shape. Put in a floured bowl covered with plastic and leave overnight in the fridge to rise.
Take out the next morning and follow the instructions below
For the Filling
Ingredients
40 gms ground cinnamon
200 gms butter
200 gms sugar
Instructions
Combine all together. Roll out the dough till its about 1 cm thick and a rough square or rectangle shape. Spread the filling evenly across the top(right to the edges as well).
Take the long edge close to you and gently roll till it become one log log then cuts 3- 4 centre piece. Turn over so the y are flat and patt them down a put.
Spread with melted butter of brush with beaten egg and sprinkle with a little sugar and place in individual muffin liners on a baking tray
Bake at 190C till golden brown
Apple/Cinnamon Buns
Adding a layer of sliced apples to the cinnamon filling before rolling them into scrolls takes these buns to the next level. They are the perfect picnic treat, baked fresh then wrapped in a linen cloth to keep warm and eaten to was the sun rises over the water - with a thermos of warm coffee or chai.
Large Star-shaped Twisted Cinnamon Bun - great for a crowd
This is a great pull-apart version using the same dough and filling. It makes an impressive centerpiece for any brunch. Serves 14 people for single piece or 7 people for a double serve, heart-shaped serve as shown.
How to Make the Star Shape
Divide half of the dough mixture from the recipe above and then divide in half again. (You can keep the other half of the dough in the fridge till the next day and make individual buns).
Roll out to about 1 cm thick and shape the dough into 2 large circles. Spread one layer with half the cinnamon-butter filling (see ingredients above) then gently place the other circle layer on top.
Then follow the decorative dough instructions to create the star-shape. Bake in a hot oven 190C degrees till golden brown.
Laxmi’s Chai
My sister-in-law Laxmi was born in Nepal - you can read more about her background as an artisan woodcarver before she came to Australia and her work is the inspiration behind my Laxmi fabric deign.
The photo is of beautiful Laxmi marrying my brother 26 years ago in Nepal before being married in Australia.
Laxmi’s Chai recipe is warming and fragrant and an essential ingredient to an autumn day or evening.
Ingredients
1/2 cup water
2 heaped teaspoons of black tea
2 teaspoon of grated fresh ginger
3 cloves
1 piece cinnamon bark (about 5 cm long)
5 cardamon pods (crack them so they are slightly open)
3 cups milk (of your choice)
Instructions
Bring 1/2 cup water to the boil and add the tea leaves, then the fresh ginger. Simmer for a couple of minutes then add the spices and simmer for another few minutes.
Add the milk slowly, bring to the boil and then turn down to a slow simmer. (You may like to put a wooden spoon on top of the saucepan to help prevent boil-overs)
When the milk begins to bubble and rise then take off the heat till it subsides and return to the heat again. Repeat two more times then take off the heat and strain carefully into a teapot.
Add honey or sweetener to taste and serve warm.
FABRIC UPDATE: A creative escape to the Little Black shack
Our forthcoming fabric design based on the Cabbage Tree Palm is progressing well - it’s created from 5 separate lino cuts - some of them are just patterns and textures to the main image. Recently we had a mid-week break to create, rest and recharge at the Little Black Shack … a beautifully curated cottage on Mackerel Beach with breathtaking views across Pittwater to Lion island. It was the perfect setting to chip away at the lino cut patterns. We’ll have printed sampling of the cabbage tree pattern coming soon - so stay tuned…
