![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGA9frCCRnM48khBnnta0hIUaV0Yzph_y7pEEVmhUz1KNiqlThzcMMs7cE8q1ny0f9DyO1g495dATuoa30ak-iElc7TIBC5XkD2xz4oAM8sAlzTZVuiSE8kz_2fqGjztTHvUdV/s320/P1090206.jpg)
The region is one of the most stunning I have seen in all my travels.
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This was my accommodation. I just couldn't face the dormitory rooms.
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Cinnamon buns: we started with a big pot of dough.
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Just to show you how big the pot is compared to a human head we had the head chef lie down next to it.
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It took 4 of us to lift it up.
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It is poured out onto a floured cart. This way it doesn't take up counter space and can be wheeled into a corner.
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Next we let it rise for half an hour (unless the kitchen is hot) and cut it into smaller chunks to relax the dough.
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These are rolled out flat and topped with butter, brown sugar and cinnamon.
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Next they are rolled up.
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And chopped.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyvaS2z4ditaqjesluDpX6uBmau4vEHKdrlL3mDoE2Lk9lg9T5NtHcTU1kSNnd8Pqoaj-njintTUXxXe_p6ewmYNEllB-2Oolw2mnu9WpIg7ZDQSYfxUMaK3N3Yhyphenhyphenkd3k1wzg/s320/P1200250.jpg)
And finally trayed. Let them rise another half hour until proofed and then bake until golden brown.
2 comments:
Well, George told me about this blog yesterday morning and how he was craving cini buns as a result. Made em for dessert yesterday-mmmm good! Thanks for the cooking inspiration Mic.
Love
Teresa
Wooo! Those look good! But where is the picture of the finished product? Those cinnamon buns are so good!
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