Who better to give us a quick lesson in making cinnamon buns than the secretary of state for environment, food and rural affairs, MP for South West Norfolk and self-confessed baking aficionado, Liz Truss?

“Cinnamon buns are my favourite thing to bake. This is something I’d usually make at the weekend as a breakfast dish. I bake mostly at the weekend and sometimes in the evenings – I find it therapeutic after a long day. You can make the buns the day before and then heat them up the next morning for a really nice breakfast. I keep saying I’ll bring them to the office but they always get eaten!

"I make croissants as well – they’re fun but take three days – plus quite a lot of bread. And pizza – everything doughy! I love the alchemy of bread, the way it rises. Unsurprisingly, I’m a big fan of The Great British Bake Off. I loved Tamal from the last series, he had a good sense of humour. I’d definitely be up for an MP Bake Off. Samantha Cameron and Ed Balls are actually going on The Great Sport Relief Bake Off – I’m really jealous.”

Liz Truss' cinnamon buns

Preparation time: 1 hour 10 minutes
Cooking time: 20 minutes

Ingredients (makes 12 buns)

• 275ml lukewarm water
• 5g active dried yeast
• 4 tbsps granulated sugar
• 600g strong white bread flour, sifted, plus more for rolling
• ¼ tsp salt
• 175ml milk, warmed very slightly in a pan to ‘hand hot’
• 75g unsalted butter, at room temperature

For the filling:

• 125g unsalted butter, at room temperature
• 250g dark brown sugar
• 1½ tsps ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• Pinch of cloves

For the glaze:

• 2 tbsps apricot jam mixed with 3 tbsps water

Method

Step 1: Warm the milk gently in a small pan – don’t let the milk get too hot or it will scorch the yeast. Measure the water into a jug then stir in the yeast and 1 tbsp of the sugar and set aside.
 

Step 2: Preheat the oven to 180°C/gas mark 4 and line a tray with baking paper. In a large bowl mix together the flour, salt and 3 tbsps sugar using your hands or a spoon.
 

Step 3: Add the 75g butter, milk and yeast mix and stir to form a sticky dough. Turn the dough out onto a well-floured surface – I have a big silicone baking mat I use.
 

Step 4: With well-floured hands, knead for about 5 minutes until smooth and elastic – the dough should spring back when touched. Allow to rest for 10 minutes.
 

Step 5: Roll the dough out to a 63 x 38cm rectangle. Spread the 125g butter evenly over the dough, leaving a 2.5cm gap along the bottom (long) edge.
 

Step 6: In a bowl, mix the sugar and spices and spread over the butter. I use less sugar than the recipe says, as it can overflow. This is a slightly more healthy version!
 

Step 7: Starting from the top of the rectangle, roll up the dough towards the bottom edge. To make sure the dough doesn’t stick, keep the surface well-floured.
 

Step 8: Brush the bottom edge with water to seal the dough then cut the roll into 5cm lengths. Place on the baking tray and leave to rise for 40 minutes in a warm area.
 

Step 9: Bake the buns in the oven for 18-20 minutes, until golden brown. Remove from the oven and brush the apricot jam glaze over the hot buns.

My 2016 pledge to women

“It will be a great year for start-ups, especially the growing band of women running their own businesses. I am passionate about helping female entrepreneurs with measures like more childcare. Food and drink is a fast-growing industry and I want to help more women get into senior roles in food and farming.”

Photography: Nato Welton
Hair and make-up: Rose Angus at S Management
With thanks to: JJ Locations
Apron, £32, Le Creuset (selfridges.com)

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