The idea for the cinnamon bun rusks is not my own. I just felt like one straight out of the oven, and then decided to turn the rest of the batch into something we could enjoy the entire week.
I honestly do not understand how some people do business. I received four quotations for the blinds and curtains we need. Two of them were very close. One had the blinds being cheaper, and the other the curtains were better priced. But when I added the two rooms together, one quote worked out at 5% more expensive. This is neither here nor there in my opinion. The third quote was 20% higher and when I told the person that was the reason I was not using her, I never heard back. I had such great rapport with the last lady who came to see me. But her quote worked out 55% higher than the cheapest one I received.
Today’s inspirational recipe from Lavender and Lime ♥ Cinnamon Bun Rusks ♥ #LavenderAndLime Click To Tweet
I let her know in my reply email that this was why I was not going to make use of her services. And this was her response “No problem at all … I am glad you managed to find a solution”. Clearly she has clients who are prepared to pay such exorbitant prices. Or she does not really need the business. Either way, had it been me, I would have at least offered to re-look at the quote. The only downside to not accepting her quote was that we liked the rail system she was going to use. And I really want something that looks neat and is not too bulky. Hopefully we can find what we want, so wish me luck! Do you think her reaction was unrealistic?
Click on the links for conversions and notes.
Cinnamon Bun Rusks
- 500 g flour, plus extra for dusting
- 32 g fructose
- 8 g instant dried yeast
- 265 mls milk
- 45 g salted butter, melted
- 1 egg, lightly beaten
- oil for greasing
for the buns
- 60 mls fructose
- 15 mls ground cinnamon
- Place the flour, fructose and yeast into a stand mixer bowl, and mix for 1 minute using the dough hook
- Add the milk, butter and egg and mix until a dough forms
- Knead for 10 minutes then turn out onto a lightly floured surface
- Shape into a ball and place into a lightly oiled bowl
- Cover and leave to prove until doubled in size
- Turn out onto a lightly floured surface and gently knock back
- Roll into a 40cm x 20cm rectangle and cut in half along the length
for the buns
- Sieve the fructose and cinnamon into a bowl and mix to combine
- Sprinkle over the two halves of dough, dividing the mixture equally
- Roll each piece of dough into a tight sausage shape, along the length
- Cut into 3cm slices and place each slice, cut side up, into a greased square tin
- Sprinkle any of the cinnamon mix that falls off, on top of the buns
- Cover with a shower cap and set aside to prove for an hour
- Preheat the oven to 180° Celsius
- Place the baking tin into the oven and bake for 30 minutes
- Remove from the oven and tip onto a wire rack and leave to cool completely
- Preheat the oven to 90°
- Carefully break the buns apart and place onto a lined baking tray
- Place the tray into the oven for 5 hours, turning the buns over each hour
- Turn the oven off and leave to cool in the oven before transferring to an airtight container
Inspiration published on Lavender and Lime May
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