Malted Milk Cinnamon Bun

For the Buns

INGREDIENTS

DOUGH
125ml warm milk
40g melted butter unsalted
300g strong flour
1/2tsp salt
25g Horlicks powder
25g caster sugar
10g fresh yeast
1 egg

FILLING
110g soft dark brown sugar
1 and half tsp ground cinnamon
40g butter unsalted

METHOD
Mix altogether on a machine with a dough hook for 5 minutes. Cover with cling film and set aside for an hour to prove preferably in a warm place until doubled in size. Mix the dough into a ball on a lightly floured counter. Roll out with a rolling pin approximately 30cm long and 1/2 cm thick into a rectangle shape. Smooth the soft butter onto the surface of the dough, spread the sugar and cinnamon mix onto the butter. Roll the dough tightly upwards until you have a long sausage. Cut into 12 rounds. Place on a lined baking tray with a little gap between each. Prove for half an hour or doubled in size.
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Preheat a fan assisted oven to 180’C (190’C without fan) . Bake for 12-15 minutes until golden. Allow to cool on a wire rack.

For the Topping

INGREDIENTS

ICE TOPPING
50g cream cheese full fat
25g soft butter unsalted
50g Horlicks
50g icing sugar
25ml warm milk
pinch salt

METHOD
Mix together all the ingredients until smooth. While the buns are still warm spread the icing evenly on the buns and some of it will soak through. Enjoy warm! 

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DON’T FORGET OUR DELICIOUS AFTERNOON TEA.

For sweet teeth, indulge in an afternoon cream tea whilst watching the boats sail by.

Our pastry chefs serve freshly baked scones with Dorset clotted cream and sticky jam. For an extra special experience, add a selection of delicate cakes, sandwiches or a few bubbles.

Take tea with us daily between 3pm and 5pm.