Product of Great Britain
A Great British story of, delicious, business success!
In 2013, three friends with a love for baking formed Bakedin and begun to sell their handmade baking kits at local markets. Things moved quickly, and in 2015 Joe quit his day job in IT to manage the business full time. He was introduced to Michel Roux who now approves the recipes and the rest is history.
All Bakedin products are made using the principles of great quality ingredients such as flour that is milled just 40 miles away from Bakedin HQ in Hampshire , England.
- Top quality ingredients including British sugar, ground cinnamon and award winning local British flour
- Recipe by Michel Roux OBE
- Fun cooking activity
- Baking from scratch made easy and convenient
- No food waste
Details: Ingredients: Strong white bread flour, (wheat flour, statutory nutrients: calcium, niacin, iron, thiamin), icing sugar (24%) (sugar, anti-caking agent: corn flour), dark brown sugar (sugar, cane molasses), caster sugar, yeast (yeast, emulsifier (sorbitan monostearate)), cassia cinnamon (1%), salt (salt, anti-caking agent: sodium ferrocyanide) Directions: Put the flour, sugar & salt (bag 1), & yeast (bag 2) in a bowl with 50g soft butter. Rub together for 5 minutes, or until there are no lumps & the mixture resembles fine breadcrumbs. Gently heat 165ml of milk on the hob (or in the microwave) until lukewarm. Add this to the flour mixture & mix until a dough is formed, before kneading for 5 minutes, until smooth & elastic. Put the dough into a clean bowl, cover with cling-film & leave somewhere warm until the dough has doubled in size – this typically takes 60-90 minutes. Press the risen dough down in the bowl to remove the air. Roll out into a rectangle, roughly 40cm long & 25cm wide. Spread 30g of very soft (but not melted) butter evenly over the dough. Ensure the brown sugar & cinnamon (bag 3) are well mixed & sprinkle evenly over the buttered dough. 184.000 mm. Roll the dough up lengthways & use a sharp knife to cut into 10 slices. Lightly grease the tins & gently place the slices into the tins, flattest side down. Cover the tins & leave to rise again in a warm place for 20-30 minutes. Preheat the oven to 180oC/160oC fan/Gas Mark 4. Separate an egg yolk into a bowl & mix with a tsp of water. Brush the risen buns with this mixture. Bake for 15-18 minutes, or until the buns are golden brown. While the buns are in the oven, make the icing by mixing 15g soft butter with the icing sugar (bag 4). Gradually add around 1 tbsp (15ml) of milk & mix until the icing is thick but spreadable. When the buns are out of the oven and still warm, spread as much icing as you like over the top. The finished iced cinnamon swirls are tasty cold, but best eaten warm!