These are special buns that I am sharing today. The base is actually an old Dutch sweet treat but presented differently. I remember when we would go an visit family and get these it was not just any treat but a royal treat. These sweet hearts will keep you craving more and more. They are sticky and sweet and sugary and cinnamon. Do you want to learn how you can capture the way to your sweets heart with these sticky sweet heart sugar cinnamon buns? Lets get started!
This is really a favorite recipe of mine. As this recipe based upon the Dutch bolus is generally only made in the south of the Netherland this is not something you can buy in every store. So the only thing I can do is make them myself.
What better way to express the love for food then shape them into a heart? If you taste these sweet hearts I promise you will fall in love and these buns will have your heart forever. These buns are sticky and sweet from the caramelised castor sugar that is combined with the cinnamon. The buns made with a sweet bread dough is soft and a little chewy.
They taste even better the day after baking and can be kept in the freezer so you can enjoy them the whole week long (if they taste that long).
So what makes this recipe so special? In my opinion it is all about the way the bread dough is completely made by hand. I make a flour wall and inside the flour wall I combine the yeast, sugar and water of about 70℉/30℃ so the yeast can be activate. Then add milk and a ½ beaten egg to the water.
As salt breaks down yeast, I sprinkle the salt on the flour wall. Now it is time to dig in and combine the water yeast egg milk mixture and add the flour. Knead the dough for about 10 minutes until elastic and soft.
When it turned into a consistent dough it is time to take soft butter and knead that through the dough. At first it will be slippery and sticky but resist the urge to add flour. Keep on kneading the butter through the dough. Then cut the dough into 6 equal pieces and knead them in balls similar to a golf ball.
Put them on parchment paper on a baking tray. Repeat for all the 5 remaining balls cover with a wet cloth and let it proof for 1 hour. To make the sweet hearts roll a ball into long string. Brush with water and roll into a castor sugar and cinnamon mix and roll them into the shape of a heart. Don’t you just love this?
Bake it short into a hot oven et voila here you have sticky sweet heart sugar cinnamon buns.
How to make sticky sweet heart sugar cinnamon buns
Want to see how you can make these sticky sweet heart sugar cinnamon buns yourself? Watch the 1 minute instruction video below:
Have fun making the sticky sweet heart sugar cinnamon buns recipe! Made a recipe tag @thetortillachannel on Instagram or pin it on Pinterest and follow me.
These sticky sweet heart sugar cinnamon buns will keep you craving more and more. They are sticky and sweet and sugary and cinnamon. Lets get started!
- 250 grams of patent flour
- ½ egg
- 4 grams of yeast
- 3 grams of salt
- 8 grams of crystal sugar
- 100 ml of warm water
- 25 ml of milk
- 13 grams of butter
- 65 grams of brown or dark brown sugar
- 1 tablespoon of cinnamon
Pour the flour onto the worktop and make a wal of flour
Put the yeast and sugar in the middle of the flour
Sprinkle the salt in the flour
Now slowly add the water to the yeast and sugar and stir this with your fingers
Now the half-eaten egg
Mix with your fingers all wet parts and take a little flour every time until the water, milk and egg have absorbed the flour
Knead with your right hand into a cohesive dough
Add the butter and knead well. The dough first becomes sticky and then elastic
Divide into 6 equal parts of about 75 grams
Turn balls of this. Place them on a baking sheet with parchment paper and let them rise for 1 hour under a damp cloth
Preheat the oven to 500℉
Take a ball and here a long strand of about 35 centimeters
Combine the caster sugar with the cinnamon
Wet the string of dough and pass through the sugar mixture. Form a heart by rolling both ends up a little bit and pushing them together. Put this on the baking sheet with parchment paper
Immediately in the oven and bake for 9 to 11 minutes or until the sugar begins to caramelise
Remove from the oven and allow the sweet heart bolus to cool down on a piece of baking paper
Calories: 223; Fat: 2.7g; Carbs: 45.2g; Protein: 5.5g