nigella cinammon buns

[stainesmassif]

have you made these?

i followed the recipe up to the point of kneading the 'dough', but the mixture was so sticky i couldn't see how it would work. After adding about another 300g(!) of flour, it appeared to have the right consistency, but now the dough is a bit doughy. if that makes sense.

Should i have persevered with the kneading process? the dough was ridiculously sticky and wet, nothing like the 'firm, springy' consistency nigella expected me to have after several mins with the dough hook.

I know for sure SOMEONE on mn has made nigella's cinnamon buns.

Go to Costco, they do lovely cinnamon buns £4.50 for 9 massive ones and absolutely no weighing or kneading required

Nigella's baking is Not To Be Trusted.
I'm still bitter about her crap polenta cake.

Ive never managed to get these right. They need far l

Stupid phone. Far longer in the oven and even then come out charred on top and raw inside. Just buy them ready made

I have made them but it was a while ago. I had the same problem but after adding a lot more flour they turned out wonderfully. They did take longer to cook than the recipe states so after a while I covered the top with some grease proof paper to stop the top burning. They were delicious though and I'd make them more often if you didn't have to plan in advance. I'd also highly reccomend the apple kutchen.

The top was gorgeous. I've eaten about four so they can't be too bad.
What's up with her measurements? I made some scones with a TEASPOON of salt as per the recipe.
They were salty.

I have shunned cookbooks in favour of websites- food.com and allrecipes.com have recipes for almost everything, and they're rated by users so you know what you can trust.
I still watch Nigella though. I'm fascinated by how someone so utterly dead behind the eyes can be so very sexy.

A lot of Nigella's doughy recipes are quite sticky. I think it's because she makes her dough with one of those posh KitchenAid things with hooks and can leave it to knead for ages rather than needing to get hands sticky.

You have to put a shitload of extra flour in and even then they are not as good as ikea's. Its one of those things that life is too short for. I have a kenwood, its justs a crap recipe.

Which polenta cake was it, Netto? I make her Polenta and Rhubarb Cake a lot and it always comes out beautifully.

I've not tried her buns, but agree she can be a bit hit and miss - I've made nice ones from the River Cottage 'Bread' book, which I can really recommend with evangelical zeal if you're interested in doughy things.

It was this lemon polenta cake

She's hit and miss isn't she. I like the conversational style, and some of her recipes are great (glass noodle salad) but how do they get away with such monumental cock ups?
However, is it possible to mix the dough past the point of stickiness?? My mum seemed to think that may be the case, but I just can't see how that would work.
Buns much improved today on reheating in oven.

Have considered making that cake too. Think I'll pass now Netto.

Tbf, I love her marmalade pudding cake, devil's food cake and everyday chocolate brownies, but it's off putting trying a new baking recipe when you don't know it will work.

I've never had a faliure with her savoury food either, but then I know cooking, and would know on reading if it would work or not, I don't know baking so need to follow instructions.

I am a lazy cow who uses a kitchen aid to knead dough! But I also found that the buns get very dark on top before they are cooked all the way through in the middle.

I now use a proper Swedish recipe from the back of the (Swedish) flour packet.

I can try digging it out and giving you a rough translation if you like?

I completely agree. Baking seems to be able to go wrong in so many ways.

The scones I made were light as a feather, really amazing, but wouldn't have been out of place in a multipack of walkers.

Oooh, yes please blondes, that would be amazing.

Try the recipe in Jamie Oliver's America book. Was spot on for me.

I make these regularly, and you do need to add a lot more flour than the recipe says. I also have an American recipe for cinnamon buns, which has a delicious caramel sauce that the buns sit in and is om nom nom nom.

I've never had a failure with a Nigella recipe, but I bake a lot, and can usually tell from the recipe whether it is going to work or not and adjust accordingly - eg with the extra flour for these buns. And if the mixture seems too wet/dry, I will add more flour/milk accordingly. Her marzipan cake, which is dead easy to make, demands 5 eggs - this is far too many, and it works much better with just three (and tastes of the marzipan then, rather than egg). And will admit that I haven't tried her lemon polena cake! I always use her scones recipe now, as it works better than anything else I've tried.

Yes, but are your scones ready salted!!

OK, here is the swedish recipe:
Melt 150g butter in a saucepan, add 5 dl milk and warm slightly.
Mix 50g yeast, 1/2 tsp salt, 1-1 1/2 dl sugar and around 1litre plain flour and add the butter/milk liquid.
Knead the dough til smooth (4 min with a processor, 8 min by hand)
Add extra flour as necessary.
Cover and leave to rise for around 30 minutes.
Knock back the dough and divide into two
Roll out each piece on a floured surface into a rectangle
Mix together 50-75g soft butter with 1/2-1 dl sugar and either 2tsp of ground cardamom or 2tsp ground cinnamon and spread over the rectangles.
Roll up and cut each roll into 24 pieces.
Put them into bun cases with the cut side facing upwards on a flat baking sheet
Cover with a clean teatowel and allow to rise a second time (+/- 30 mins)
Brush with egg wash and if wished sprinkle some 'pearl sugar' or chopped almonds
Bake in a hot oven (250°) for 5-8 minutes
Cool on a rack, covered with a clean teatowel.

Now I really fancy one! Looks like I'll be baking tomorrow afternoon

Hmm, I've used the Nigella recipe and we all love it. However, I don't add as much liquid as she does and reserve the rest as an egg wash. I also don't bother putting a layer of dough on the bottom of the tin, I just make the rolls. If they start to go too dark before the dough is cooked I stick some foil on the top. They taste really good and last about 5 minutes in this house!!