Cinnamon buns
‘These buns have been on the menu since we launched our Cotswold bakeries and are really popular,' says chef Will. 'We use an enriched dough, which gives better flavour, richness, and a softer texture. Here’s the secret to the success of a good bun: we use a soaking syrup (or as the French call it, an imbibage). Your sponge or bun needs to drink! It’s a simple syrup consisting of equal quantities of sugar and water, brought to the boil and allowed to cool. It’s then flavoured with whatever suits the recipe best, usually alcohol or fruit juice; in the case of our cinnamon buns, some lovely zingy lemon juice!’
Recipe by Will Alexander
Makes: 6 large buns