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.

Agreed, what's the point of the bottom layer? Other than somewhere for all the buttery sugary cinammony mixture to collect. Mmmmmm.
surrounded - thankyou, that's ACE and I appreciate the info on how long to mix for. Am I being dense tho, what are dl?

decilitres. Often in recipes here, dry goods are measured by volume not weight and they use decilitres instead of mililetres which I am more used to.

1 dl is 100 ml

Happy Mixing!

Amazing. Thankyou.

Im going to give the jamie oliver ones a go at some point today, i will let you know how they turn out

I've tried those. They were a clarty mess. The thing about Nigella's cooking is that she's probably a very good 'put these things together' savoury cook, but baking is far more scientific, especially round raising agents and dough. The first three things I tried from her baking book were a disaster, and now I assume there'll be a problem and try to spot it before I start. Call me Mrs Bridges but I don't trust a cake baker who makes sponge in a Magimix...

I'd be more inclined to try recipes by experience bread bakers like Dan Lepard. Scandilicious baking has some delicious bun recipes.

I tried this recipe in the end and they turned out beautifully allrecipes.co.uk/m/recipe/4727/clone-of-a-cinnabon.aspx

i love 'clarty mess'.