The Famous South African Cinnamon Buns Boolkes
There’s nothing quite like eating a warm, steamy cinnamon bun fresh out of the oven. Since it is winter, I started thinking of what delicious treats my mum used to bake during this season. It got me daydreaming of my mum’s famous South African Cinnamon Buns Boolkes. By the time it hits the oven and starts baking, the entire kitchen is filled with a mouth-watering cinnamon aroma, an aroma that no one in the family will ever say no to. Here are the full ingredient and recipe!Ingredients:
- 50g fresh yeast
- ½ cup lukewarm water
- 1 teaspoon salt, plus ¼ teaspoon extra
- ¼ teaspoon sugar
- 250g butter
- ¼ cup margarine
- 150ml milk
- 150ml cream
- 6 1/2cup plain flour
- 1egg yolk
- Oil for spraying
- 2 ½ cups of sugar
- 5 tablespoons of ground cinnamon
- ¾ cup melted butter for brushing
- A handful of sultana/raisins
- 2 eggs (beaten)
- 1 cup plain flour
- 100g butter
- 100g sugar
Directions:
- Crumble the yeast into a small mixing bowl. Add the ½ cup of water, ¼ teaspoon sugar and ¼ teaspoon salt.
- Cover the bowl with plastic wrap and leave it in a warm place until very frothy.
- Melt the butter and margarine, but do not boil. Add the milk and cream and set it aside.
- Sift the flour, sugar and salt together.
- Beat the eggs with the extra yolk until frothy. Add the flour mixture to the eggs, then add the yeast mixture. Beat with a dough hook for 10–12 minutes or knead by hand.
- Place the dough in a bowl that has been sprayed with oil, and cover with plastic. Leave it in a warm place until the dough doubles in bulk, about 6 hours, depending on the weather.
- Throw the dough onto a surface board, divide into three and knead each piece.
- Add as little flour as possible, as it will only make the dough heavy. Knead as little as possible, as it spoils the texture. The dough must be just manageable. Ensure there is little flour on the rolling pin and roll each piece of dough out until about 20 cm (8 inches) wide and 5 mm (¼ inch) thick.
- Make the cinnamon sugar by combining the sugar and cinnamon.
- Brush the dough generously with melted butter, sprinkle generously with cinnamon sugar and sultanas, and roll up lengthwise.
- Cut the log into 5cm sections and place in the cups of large muffin tins and sliced side up.
- Mix the beaten eggs with a little water and brush the top of the dough.
- Mix the streusel topping ingredients and sprinkle generously on top. Leave to prove or increase in bulk for about 2 hours.
- Preheat the oven to 180°C (350°F).
- Bake for about 20 minutes using a baking pan. Boolkes freezes well so you can reheat it by covering it in foil.
Kitchen Utensils Used in This Recipe:
Mason Cash Cane Mixing Bowl 29cm / 4.0L
The famous South African cinnamon buns are best served fresh out of the oven! Try out this recipe and share with us in the comment below. Let us know how these buns turn out! This recipe was written by Carla Penn-Kahn, Managing Director of Everten
Next Cinnamon Recipe: Healthy Banana Cinnamon Scrolls with Mason Cash
