The pandemic has stretched our patience and our creativity, especially for those at home with young children. However, an unlikely pastime has taken centre stage: bread-baking.
A time-honoured tradition that had fallen out of favour has made a comeback. Parents everywhere are baking bread and are teaching their children in the process. And Sarah, a mother of 10 (yes 10!) in Melbourne, Australia, has somehow found the time to incorporate bread-making into her daily routine.
“With seven girls and three boys, family life is definitely busy,” she says. “Each morning starts with coffee (for Sarah) and bread-making. And many of the younger children like to get in on the act, especially when it’s something they love to eat, like cinnamon buns.” Sarah has been kind enough to share her recipe for her family favourite.
Cinnamon buns
Dough:
- 1 kg plain flour
- 100g white sugar
- 1 tsp. ground cardamom
- ½ tsp. of sea salt
- 1 egg
- 150 g melted butter
- 600ml milk
- 85g of fresh yeast or 2 tsps. of dried yeast
Topping:
- In a separate bowl mix together 150-200g of white sugar and 2 tablespoons of ground cinnamon.
- Enough soft butter to cover rolled out dough.
Method:
- Add flour, sugar, salt and cardamom into the mixing bowl of a stand mixer.
- Measure 600ml of lukewarm milk into a bowl and add the 2 tsps. of dried yeast. Let the mixture sit for a few minutes to allow the yeast to activate.
- Melt 150g of butter in a separate bowl or pouring jug.
- Add the milk/yeast mixture to the dry mix and while the dough hook kneads the mixture add the egg and then slowly add the melted butter.
- Continue to knead the dough for 10 mins.
- Once the dough is ready, place it in a lightly oiled bowl and set aside until it doubles in size.
- Punch down dough and roll it out onto a lightly floured surface. Roll out into a large rectangle approximately 1/2 to 1cm thickness.
- Spread a generous amount of the soft butter all over the dough, making sure it is completely covered. Then sprinkle sugar and cinnamon mix on top.
- Roll dough into a large spiral sausage and cut pieces approximately 3 cm in width and place the spirals onto a lined baking tray.
- Allow them to proof for another 30-45 mins or until they increase in size again
- Bake in a moderately hot oven (350 F) for 8-10mins.
Along with being the mother of 10 children, Sarah has studied nursing and travelled extensively in India, Singapore and Europe. This has influenced her baking as well as her craft. You can follow Sara on Instagram @the.leathermans.wife.
Happy baking! •
