Dough
7 g sachet dried instant yeast
½ cup (110 g) caster sugar, plus extra 3 tsp
4 ½ cups (673 g) strong bread flour (00)
100 ml pure thin cream
50 ml milk
2 eggs plus 1 egg yolk
80 g butter, melted, cooled
2 tablespoons olive oil
Filling
1 cup brown sugar
2 tablespoons grounded cinnamon
100 g butter – softened in micro wave oven
Frosting
125 g cream cheese
1 cup pure icing sugar
65 g butter, room temperature
½ teaspoon vanilla paste
Combine yeast, 3 teaspoons caster sugar and 125 ml warm water in a small bowl. Cover and stand for 20 minutes or until frothy. Sift flour into large bowl, then add remaining ½ cup sugar and 1 teaspoon salt and stir to combine. In a separate bowl, beat cream, milk, 2 eggs, melted butter and oil together to combine. Make a well in the flour, then add yeast and egg mixtures, stirring to combine. Knead a few times until mixture comes together, and then transfer dough to a clean lightly oiled bowl. Cover with a clean teal towel and stand in a warm place for 2 hours or until doubled in size. Knock the dough back and knead on lightly floured workbench for 10 minutes. (Alternatively, place in an electric mixer fitted with a dough hook and knead for 6-8 minutes until smooth and elastic. )
Preheat the oven to 190°C. Grease and line the base and sides of a 24cm springform cake pan with baking paper.
Combine cinnamon and brown sugar in a bowl and set aside.
Divide the dough into 3 pieces and roll each piece into a 30 cm x 20 cm rectangle. Brush each piece with the softened butter and sprinkle with the cinnamon sugar .Roll up each loosely from the long end to form a log. Cut each log into 6 equal pieces .Lay each piece cut side up, on a work surface and flatten slightly with your hand. Arrange the slices in the cake pan in a circular pattern, leaving 1cm between each. Cover with clean tea towel and stand in a warm place for a further 30 minutes until slightly risen.
Beat egg yolk with 1tbs warm water and brush the tops with the egg yolk glace, then bake 25-30 minutes, until golden and cooked through .Cool slightly in pan, then transfer to a wire rack.
Combine cream cheese, icing sugar, butter and vanilla paste in a medium bowl. Using an electric mixer beat until smooth. Spread over warm buns. Serve warm ( ) or at room temperature.
Recipe adapted by Marieta van Bladeren
Hulle het ‘n vrugtemengsel ingesit wat my aangestaan het nie en ‘n versiersuiker/suurlemoen affêre bo-oor gegooi.
Recipe tested and photo: Marieta van Bladeren
