Breakfast is often touted as the ‘most important’ meal of the day. However, few of us actually live by this claim, if we’re being honest. It’s so much easier to catch a few extra minutes of sleep before grabbing a coffee on your way to work. That being said, treating yourself to the occasional elaborate morning meal can truly lift spirits and set the mood for the day. Not to mention, it can work wonders, boosting energy levels and productivity.
These indulgent buns are not exactly the sort you can whip up and dash out of the door with, but they are worth the effort. Freshly baked with sweet and tart cream cheese, a sprinkle of spice, and last but not the least, a unique bourbon-laced glaze make these a heavenly snack no store can outdo. And the smell in your kitchen while they’re in the oven— unbeatable. Bake these at night so they’re ready to eat when you’re pressed for time the next morning, or, as I recommend, simply make them one evening and eat right away.
For the filling, you'll need…
For the glaze, you'll need…
For the drizzle, you'll need…
Preheat the oven to 200°C. Place the flour, sugar, salt and crumbled yeast into a mixer and slowly mix in 450ml of lukewarm water. Mix until the dough is soft and starts sticking to the edge of the mixing bowl.
Remove the bowl from the mixer and cover with cling film. Set aside.
Let the dough rise for about 20 minutes, or until it doubles in size. When the dough has risen, knock the air out of it and roll out onto a floured surface into a rectangular shape measuring 60cm x 30cm.
Slice the butter into rectangles about 1cm thick and lay them down end-to-end on the dough, covering two thirds of the surface. Leave a margin large enough to fold the shorter edges of the dough over the butter so that the two edges meet in the middle. The dough will look like the pages of an open book.
Fold the dough in half again and place onto a well-floured surface. Knock and roll the dough out into a 60cm x 30cm rectangular size again. Repeat the knocking, folding and rolling process thrice. Wrap the dough in cling film and leave to rest in the fridge overnight.
After the dough has rested, roll the out into a square approximately 5mm thick.
For the filling, mix together cream cheese and vanilla pods in a bowl. Cover the bottom 2/3 of the dough in the cream cheese mixture and sprinkle with cinnamon. Roll the dough up and cut into slices 4cm thick.
Grease and line a round 23cm spring-form tin. Place the buns around the edge and one in the middle, making sure they are not too tightly packed. Leave to prove until double in size.
Brush the buns with egg wash and bake in the oven for 20 minutes.
For the glaze, while the cake is cooling, add sugar and maple syrup, plus 25ml water to a pan and heat gently, stirring until the sugar dissolves. Add the bourbon and simmer until the glaze is reduced and sticky. Generously brush the glaze mixture all over the cake.
Mix together the icing sugar and one tablespoon of water in a bowl until the mixture forms a runny icing (You may need a little bit more water). Put into a piping bag and drizzle the cake with the icing.
Undo the spring catch and transfer the buns to a bread board or plate. Tear and share.
The pancake’s owe their origin to Shrove Tuesday is quite interesting to note.