RECIPE: Elana Afrika-Bredenkamp’s Cinna-Bun-Buns

Spending time with my brilliant band of culinary misfits in the kitchen has been an oasis of delight during lockdown.

As we’re all sitting at home and have to cook every single one of our own meals (moments of weakness for a quick takeout are no longer an option!), I remembered how much joy baking and making can really bring.

When you’re excited about the deliciously sweet outcome, the process is a breeze and you’re filled with all the energy you need to bring your family together and get your hands dirty.

METHOD:

Start with some store-bought pizza dough and roll it out into a rough rectangle with a lightly-floured rolling pin. Spread softened margarine and sprinkle sugar and – the star of the show – ground cinnamon.

Roll this tightly into a log, cut as many even slices as you can, and pop it in the oven in a greased pan. You don’t want to put it in the oven for too long, because it takes that delectable chewiness away and replaces it with crispiness. I recommend 20 minutes or a little bit less covered with foil, and then another 20 min without foil, watching it until it’s golden brown.

Glaze your bun-buns with a simple icing sugar glaze made with milk and a pinch of salt and there you have it!

Lekker eet.

Elana

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