I’m going to watch Fantastic Beasts this weekend and in a fit of excitement I decided to prepare myself…by indulging in a Harry Potter movie marathon, as you do. This in turn got me excited about butter beer, but simultaneously sad because I have no butter beer here. However, it did give me the idea to create some butter beer-inspired food. The main component appears to be butterscotch, although no ingredient list has ever been issued, so we’re just doing guess work here.
After drooling over some cinnamon buns on Insta I asked myself, why has nobody made butterscotch cinnamon buns? I guess it’s because cinnamon buns are so good already, why change them – don’t fix something if it ain’t broke as they say.
Despite their perfection to date, today was the day I changed them. I say that as though I’m an avid baker of cinnamon buns, when in actual fact, I’ve never spent a day in my life attempting to make them myself. I just relied on a friendly neighbour who is a baker by trade and tends to whip up a weekly batch which I usually invite myself over for! Maybe she’s sick of it (I’ve never asked in fear of her responding with a ‘yes’) so making my own is like a favour to her.
It was really fun making them actually, and I definitely plan on making further amendments to cinnamon buns in the future.
Ingredients for buns:
- 3 tbsp rapeseed oil plus extra to grease
- 1 packet instant yeast
- 2 tbsp sugar
- 250ml unsweetened soya milk
- 450g plain four
Ingredients for butterscotch sauce and filling:
- 3 tbsp coconut oil
- 100g brown sugar
- 200ml soya milk
- 2 tbsp corn starch
- 1 tsp vanilla extract
- 80ml cream soda
- 2 tbsp ground cinnamon
Ingredients for mallow fluff:
- 1 can chickpea water
- 150g caster sugar
- Place yeast in the warm milk and allow to stand for 10 minutes.
- Slowly stir in the oil and sugar and leave another 5 minutes.
- Make a well in the centre of the flour and gradually fold in the milk mixture, using hands to gently knead towards the end when the dough starts to become more stiff.
- Allow to double in size for at least 1-2 hours.
- Make the butterscotch by melting the sugar in the oil.
- Stir in the milk and vanilla extract and heat, but do not allow to boil.
- Make a paste with the cornflour using a small amount of water and gradually stir into the sauce until it begins to thicken.
- Remove from the heat.
- To the cream soda, add the cinnamon and half of the butterscotch sauce and mix.
- Roll out the dough thinly into a rectangle then brush on the cinnamon cream soda mix.
- Tightly roll the dough, concealing the cinnamon soda filling into a sausage-like shape.
- Starting from the top of the roll, cut the dough into small circles.
- Place in a well-greased round tin and leave to rise for another hour.
- Preheat the oven to 180C.
- Brush rolls with oil then bake for 25 minutes.
- When cooked, remove and allow to cool before drizzling with the remaining butterscotch.
- For the fluff, using an electric whisk, whisk the chickpea water until white, stiff peaks form.
- Slowly add in the sugar, a tablespoon at a time, whilst still whisking, until the mixture becomes glossy.
- Assemble in any way you wish on top of the buns, but ensure these are cool to avoid fluff melting.
Enjoy your butter beer, cinnamon bun style!