Along with the Chelsea Bun and the Bath Bun, this is another yeasted bun that I love. A variation on the cinnamon bun, a kind of Danish Pastry that’s a big hit in America.
As well as yeast, the dough includes evaporated milk and two eggs, and it’s a bit like making puff pastry, being repeatedly chilled, rolled and folded.
The filling is a paste made with egg white, marzipan, icing sugar and ground cinnamon.
For me, these come up to scratch every time.
Broad Street Baker 