David Atherton, The Great British Bake Off 2019 winner, shares one of his most popular recipes with us – his Carrot Cakey Cinnamon Rolls…
INGREDIENTS – Serves 12
- 550g strong white bread flour, plus
extra for dusting - 7g instant yeast
- 4g salt
- 80g peeled carrot, grated
- 10 drops of orange oil (or the zest of 1 orange)
- 70g unsalted butter (room temperature)
- 70g light soft brown sugar
- 4 tsp ground cinnamon
- 40g raisins
- 40g chopped walnuts
Glaze:
- 3 tsp soft brown sugar
- 1 tsp malt extract
- 50ml water
Icing:
- 50g unsalted butter, softened
- 50g icing (confectioners’) sugar
- 1 tsp vanilla extract
STEP ONE
Put the flour, yeast and salt into a large mixing bowl. Into a jug add 300ml of warm water (about 30°C/86°F) and the grated carrot. Pour the wet mixture into the dry and bring together to form a sticky dough. Cover with beeswax cloth or clingfilm and leave for 10 minutes.
STEP TWO
Gently knead the dough in the bowl for 30 seconds, then cover and leave in a warm place until the dough has doubled in size (about 1 hour). Prepare a traybake tin with baking parchment (I scrunch it into a ball then press it into the tin to make sure it goes into all the corners).
STEP THREE
Tip the dough onto a lightly floured surface and fold the dough in on itself a couple of times, rotating 90 degrees each time to form a crude square.
Roll the dough out to about 50cm x 40cm (20in x 16in). Do not push too hard. Dough is elastic and so sometimes it is best to roll a couple of times, then let the dough relax for a minute before rolling again.
STEP FOUR
Beat the orange oil into the butter and spread over the dough, then sprinkle with the sugar. Dust with the cinnamon and sprinkle over the
raisins.
STEP FIVE
Start at one of the shorter sides and tightly roll the dough into a long sausage. Using a very sharp knife, cut into 12 pieces and arrange in the tray. Make sure the cut side is facing up. Cover with cling film and leave to rise until doubled in size in a warm place (about 45 minutes). Preheat the oven to 200°C fan (220°C/425°F/gas mark 7) and bake for 15–20 minutes.
STEP SIX
In a small saucepan, mix the glaze ingredients. Bring to a simmer, and when the bubbles get bigger you’ll have syrup. Brush onto the buns while still warm. Sprinkle with the walnut pieces.
STEP SEVEN
When the buns are cool, in a bowl, beat the icing ingredients and ice the
buns however you want, then eat the same day.
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