So these delicious pastries are actually cinnamon buns, a recipe straight from the wonderful Claire Ptak from her book The Violet Bakery Cookbook. I have renamed them “puffins” as they are pastry cooked in muffin molds, just like cruffins are croissant dough baked in muffin molds. Not sure that it will take off, but I like the name!
I am really enjoying reading Claire’s book, as the recipes are really tempting but not overly complicated. It’s their simplicity which makes them so elegant and visually pleasing.
Here is the recipe from the Violet Bakery Cookbook with a couple of tweaks from me. These “puffins” work for me as the pastry doesn’t involve yeast, so is quick to make. They’re not difficult to make, with the hardest part cutting the dough into equal sized segments and depositing into the muffin molds. But even this step is not too tricky, as the puffins are pretty forgiving and will take the shape of the muffin cavities on baking.
For the filling
75g unsalted butter
250g brown sugar
1 tbsp ground cinnamon
For the buns
560g plain flour, plus extra for rolling
2 tbsp baking powder
2 tsp fine sea salt
2 tsp ground cardamom
240g unsalted butter, cold, cut into small cubes
300g cold milk
Caster sugar, for dipping
Butter, for greasing the muffin tray
Preheat the oven to 200 degrees C. Grease a 12-cup muffin mold. I used a silicone muffin mold, as muffins come out really easily with nice clean sides, but any muffin tray will be fine.
To prepare the filling, melt the butter in a saucepan or melt very carefully in the microwave. Mix together the sugar and cinnamon until no lumps remain, then set aside.
To make the dough, combine all the dry ingredients with the cubes of butter in the bowl of an electric mixer and mix until you have a coarse meal. Slowly pour in the cold milk while the mixer is running, until the dough forms a ball and comes away from the bowl.
Turn the dough out on to a lightly floured surface and leave to rest for a few minutes. Gently fold the dough over itself once or twice to pull it all together. Let it rest a second time, for 10 minutes.
Dust a benchtop or large surface lightly with flour, and roll out the dough into a large rectangle about 5mm thick. Brush the dough with melted butter, and before the butter hardens, sprinkle on the cinnamon sugar, in a thick layer.
Roll up the dough, starting at a long side, keeping it neat and tight. In order to get a taut roll, gently tug the dough towards you while rolling away from you into a spiral. Gently squeeze the finished roll to ensure the roll is the same thickness throughout. Use a sharp knife to cut it crossways into 12 even slices. Take a slice, peel back about 5cm of the loose end of the pastry and fold it in back under the roll to loosely cover the bottom.
Place in the muffin cavities, flap-side down. Repeat with the remaining slices.
Bake the puffin/buns for 25 minutes. Remove them from the oven, and immediately flip them on to a wire cooling rack, to stop them sticking to the cavities.
Dip each puffin/bun into caster sugar. Serve warm or at room temperature. They are delish!