FLEMISH CINNAMON BUNS
These soft, round buns, shaped like doughnuts and strongly flavored with cinnamon,
are generously buttered and eaten for breakfast or as an afternoon snack with a
steaming cup of coffee.
Makes 16 buns
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1/2 ounce fresh cake yeast or 1 package active dry yeast
4 tablespoons sugar
3 1/2 cups all-purpose flour
1 cup plus 3 tablespoons milk, warmed to 100°F
1 large egg yolk
1 tablespoon ground cinnamon
1 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 egg beaten with a pinch of salt and 1 teaspoon water (egg wash)
||Whisk the yeast, 1 tablespoon of the sugar, 1 tablespoon of the flour, and the warm
milk together in a small mixing bowl. Let sit for 5 minutes until foamy.|
||Sift the remaining flour into a large mixing bowl. Make a well in the center and add
the yeast mixture, egg yolk, remaining 3 tablespoons sugar, the cinnamon, and salt. Use a
wooden spoon to gradually work the flour into the liquid. Finally, beat in the butter.
Transfer to a lightly floured surface and knead until the dough is smooth and elastic,
about 5 minutes. Roll the dough into a ball. Place in a lightly oiled bowl, cover with a
kitchen towel or plastic wrap, and let rise in a warm place until doubled in volume, about
||Punch down the dough and remove to a lightly floured surface. Divide the dough into
16 pieces about the size of golf balls. Shape them into balls, cover with a kitchen towel,
and let rise for 30 minutes.|
||Lightly butter 2 baking sheets. To shape the buns, press your thumb into the center
of each ball all the way down to your work surface. Rotate the ball around your thumb to
make a hole in the center, like a doughnut. Arrange the buns on the prepared baking sheets.
Brush with the egg wash and let rise, uncovered, in a warm spot until doubled in volume, 1
||Preheat the oven to 450°F.|
||Bake the buns until nicely browned on top, about 10 minutes. Remove and let cool on
Excerpted from EVERYBODY EATS WELL IN BELGIUM COOKBOOK copyright © 1996 Ruth Van Waerebeek.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.