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Cinnamon buns recipe (boolkes)
- Cuisine: South African
- Makes 40
Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.
More Cooking from Memory recipes
Ingredients
50 g (11⁄2 oz) fresh yeast
1⁄2 cup lukewarm water
11⁄2 cups sugar, plus 1⁄4 teaspoon extra
1 teaspoon salt, plus 1⁄4 teaspoon extra
250 g (9 oz) butter
1⁄4 cup margarine
150 ml (5 fl oz) milk
150 ml (5 fl oz) cream
61⁄2 cups plain flour
4 eggs
1 egg yolk
a little oil for spraying
Filling
21⁄2 cups sugar
5 tablespoons ground cinnamon
3⁄4 cup melted butter for brushing
handful of sultanas
2 eggs, beaten
Streusel topping
1 cup plain flour
100 g (31⁄2 oz) butter
100 g (31⁄2 oz) sugar
Preparation
June enjoys cooking her mother’s precious recipe for boolkes – a cinnamon and raisin bun with yeast, served warm to break the fast of Yom Kippur.
Crumble the yeast into a small bowl. Add the 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 aside.
Sift the fl our, sugar and salt together. Beat the eggs with the extra yolk until frothy. Add the fl our 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 fl oured board, divide into three and knead each piece. Add as little fl our as possible, as it will only make the dough heavy. Knead as little as possible, as it spoils the texture. Th e dough must be just manageable. Ensure there is a little flour on the rolling pin and roll each piece of dough out until about 20 cm (8 in) wide and 5 mm (¼ in) thick.
Make the cinnamon sugar by combining the sugar and cinnamon. Brush the dough generously with melted butter, sprinkle liberally with cinnamon sugar and sultanas, and roll up lengthwise. Cut the log into 5 cm (2 in) sections and place in the cups of large muffi n tins, sliced side up. Mix the beaten eggs with a little water and brush the top of the dough.
Mix the streusel 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. Boolkes freeze well. Reheat, covered in foil.
Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Cinnamon buns recipe (boolkes) then browse more South African recipes, pizza, pie and tart recipes, dessert recipes, child-friendly recipes, entertaining recipes, baking recipes and our most popular hainanese chicken rice recipe.
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