Cinnamon Spelt Buns
3 tablespoons light soft brown sugar
1 teaspoon maldon salt
2 teaspoons easy bake yeast
60ml semi skimmed milk
1 large free range egg
Cinnamon swirl mix
2 tablespoons cinnamon
Heat the water, milk and butter in a saucepan until the butter is melted.
Place the flours, sugar & salt in a mixing bowl (I use a stand mixer and dough hook), mix in the melted butter, water & milk. Add the egg and mix with a dough hook or by hand. When the dough is ready place cling film over the bowl and leave to rise for half and hour.
Cinnamon swirl mix: mix the cinnamon, butter and sugar together and put to one side.
Grease a baking tin lightly.
When the dough is ready, roll out on a floured work surface. I rolled this quite thinly and then spread the cinnamon swirl mix – all over the dough. Roll tightly into a sausage shape and then cut the rolled dough into 1 1/2 inch slices. Place theses cut side up in prepared baking tin and leave to prove again for 30 minuets, or until doubled in size.
Bake in a pre-heated oven 200′ (180′ in a fan oven) for 30 minuets or until it sounds hollow when knocked on the base.
Place on cooling wrack and make a simple water icing, drizzle over the warm buns.