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FLEMISH CINNAMON BUNS
from "Everybody Eats Well in Belgium Cookbook" by Ruth Van Waerebeek

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
 Everybody Eats Well in Belgium Cookbook
INGREDIENTS (CLICK TO BUY)

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)

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PREPARATION

1. 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.
2. 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 1 hour.
3. 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.
4. 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 hour.
5. Preheat the oven to 450°F.
6. Bake the buns until nicely browned on top, about 10 minutes. Remove and let cool on racks.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Fleischmann's Active Dry Yeast - $2.99/ea
 3ct, 0.25oz ea
 
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
 5lb
 
  Spice Supreme Ground Cinnamon - $1.29/ea
 3.25oz
 
You May Already Have
  Domino Granulated White Sugar - $2.79/ea
 2lbs
 
  Horizon Organic Whole Milk, Carton - $5.49/ea
 1/2 gallon
 
  Nature's Yoke Natural Cage-Free Large White Eggs - $3.99/ea
 1 dozen
 
  La Baleine Coarse Sea Salt - $4.69/ea
 26.5oz
 
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
 
Estimated Total:  
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