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INGREDIENTS
makes 10-12 buns

  • 275g MILK*
  • 93g BUTTER + extra to spread as filling*
  • 450g FLOUR
  • 60g SUGAR
  • 7g DRY YEAST
  • 2g SALT
  • 120g ish SOFT DARK BROWN SUGAR (+ 1/4 cup for glazing)
  • 25g ish CINNAMON
    *all dairy products can be substituted with plant based products – I personally prefer vegan butter spread for the filling

METHOD

1. Small pan:
– heat up MILK & 93g BUTTER, between 30-36C / lukewarm

2. Big bowl:
– combine FLOUR & SUGAR
– add lukewarm MILK & BUTTER and YEAST
– mix until there are no dry patches left
– add salt, mix again

3. Clean surface:
– scrape dough on work surface (not floured!)
– knead dough for about 8 minutes (see video)
– return dough-ball to bowl
– cover, rest 1 hour / till doubled in size, depending on your room temperature.

4. Filling:
– carefully scrape dough on floured surface
– massage the dough for a few seconds (think ‘waking up the dough’ gently with your hands)
– with a rolling pin, flatten till an A3 size rectangle, long edge closest to your body. (not too thin, you’ll flatten and stretch the sheet more later)
– spread BUTTER, then BROWN SUGAR, lastly CINNAMON, covering the dough sheet evenly.

5. Fold your sheet in 3, like a letter: top long edge to the middle first, then bottom long edge
– with a rolling pin, gently roll and firm the folded sheet a few times
– cut 3cm / 2 fingers width strings
– create ‘legs’ by cutting the middle of each string till 2cm near the end
– prep baking tray, cover with baking paper

6. Spin legs around themselves, creating a swirl (think canned whipped cream on hot chocolate)
– tuck the end of the swirl underneath the bottom (see video – scroll to 8th video)
– place buns on prepped baking tray (3 fingers distance, they will grow!)
– cover with a tea towel, rest for 30 minutes (till grown in size)

7. Pre-heat oven to 220C
– bake buns for 10-12 minutes, until brown and shiny.
– prep glazing, see below

8. Bring 1/4 cup water & 1/4 cup brown sugar to boil
– reduce heat slightly
– simmer until you get a syrup like texture
– when buns get out of the oven, straight away apply generously with brush
– cool on cooling rack

Bun Appetit!