Recipe: The Firehouse Bakery and Bread School Famous Cinnamon swirls

Even for all the non-bakers this one is too good not to try. Get yourself into instant festive spirit with this recipe from Patrick Ryan of The Firehouse Bakery and Bread School.

Firehouse Bakery, Delgany, Co.Wicklow. September 2013.

The Firehouse Bakery and Bread School Famous Cinnamon swirls 

For the lovers of cinnamon out there this one if for you. Rich soft dough bursting with cinnamon and brown sugar throughout. Nothing can compare to the smell from the oven as these wonderful sweet treats bake, what a way to wake up in the morning. And the great thing about this recipe is that all the work can be done the night before. Make the dough, roll it, shape it and simply leave it a fridge covered until ready to bake in the morning.

Makes 12 swirls

900g flour

280g milk

180g water

20g yeast

2 eggs

100g butter

100g sugar

10g salt

cinnamon paste

200g butter

100g brown sugar

25g ground cinnamon

Mix together the flour, salt and sugar in a bowl. Rub in the softened butter with your fingertips. The flour should resemble fine bread crumbs. Make a well in the flour.

Crumble the yeast into the water so that it dissolves and pour the yeasted water along with the milk  into the well. Add the 2 eggs. Bring the dough together with your hands or with a spatula. This is quite a soft, supple dough. If it feels a little wet and stinky don’t panic, just stay with it and be persistent.

Turn the dough out on to a clean surface and knead for 10 minutes until the window pane effect has been achieved. Put the dough in a oiled bowl, cover with a damp tea towel and leave to prove at room temperature for about 60 minutes.

Transfer the covered dough to the fridge and leave for at least 30 minutes until the dough firms slightly. This will assist in rolling the dough out later.

Transfer the dough to a lightly floured work surface. Knock back the dough. With a rolling pin roll the dough out till rectangle in shape and  about 1 cm thickness.

For the cinnamon paste cream together the sugar butter and cinnamon until light and fluffy. Cover the surface of the dough generously with cinnamon paste. Roll the dough tightly to form a cylinder shape. Mist the seam to ensure it sticks.

Using a knife cut the dough into 12 portions, a little over an inch thick. Place onto a baking tray lined with parchment. cover with a damp cloth. Allow to prove for 60 minutes.

Alternatively once the cinnamon swirls have been portioned and placed on a baking tray. Cover over and place in the fridge until morning. Remove 90 minutes before baking.

Preheat the oven to 190°C/375°F/gas mark 5. before baking brush each swirl with egg wash. Bake for 15 minutes, transfer to a wire rack to cool. Fresh cinnamon swirls still warm ready for breakfast.

A final touch of indulgence:

Caramel sauce

150ml whipping cream

50 ml water

150g caster sugar

40g unsalted butter

Pour the cream into a saucepan and warm gently. Place the sugar and water into a seperate saucepan  on a medium heat and stir until the sugar has dissolved. Once the sugar has dissolved do not stir the sugar and cook to a light golden caramel colour.  Off the heat pour in the warm cream and stir, careful as the mix may bubble up. Return the saucepan to the heat and continue stirring until smooth. Remove from the heat, cool slightly and whisk in the butter.

Before serving finish the cinnamon swirl with a generous serving of carmel

Follow Patrick on Twitter: @firehousebread