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Fluffy, sticky and moreish. Why Londoners are going crazy for these cinnamon buns and how to make them yourself

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Forget doughnuts and cronuts and cupcakes and essentially every sweet treat you've had until now. Because there's one pastry that's been causing quite a stir among Londoners and you have to try it.

This week we received an email from fashion director Alexandra Fullerton about a cinnamon bun that the fashion world is going crazy for. 

We did some investigating on Instagram and it turns out that fashion and design professionals are indeed proclaiming their love for these bread-like bakes.

They're made at Swedish bakery Fabrique in Shoreditch (right by Hoxton train station) and come in two variations: cinnamon (kanelbullar) buns or cardamon (kardemummabullar) buns.

Despite opening in late 2012, the bakery says they've noticed a continued spike in sales of their signature buns which cost £2.50 each. "The cinnamon bun in particular is one of our most popular products and we serve hundreds of buns to bun-enthusiasts each morning."

They're baked using a traditional Swedish technique to make them as sticky and as fluffy as possible. 

To get your hands on a fresh hot bun, straight from the oven, head to Fabrique as close to their opening times (8am on Monday to Friday and 10am Saturday to Sunday) as possible.

But don't worry if you can't make it. The folks at Fabrique have kindly (and exclusively) provided us the recipe for their famous buns so that everyone can get a taste of the little wonders. It only takes nine easy steps...

 

Cinnamon bun Fridays @fabriquebakery #Local #Favourite #EastLondon

A photo posted by T H R E A D S Styling (@threadsstyling) on

Recipe: Fabrique's Cinnamon buns

Ingredients 

For the dough:
500 ml milk
1100g wheat flour
200g sugar
200g butter, softened
30g yeast
20g ground cardamom
10g salt
50 g wheat sourdough

For the filling:
250g butter
250 g sugar
Cinnamon 

For the garnish:
Egg wash
Nib of sugar
 

Method

Step one: Put all the ingredients into the mixer, use the dough hook, on low speed for about three minutes. Increase speed and mix for another 7 minutes

Step two: Roll the dough out on a table and into a rectangular shape. Around 40 X 60 cm.

Step three: Make the filling by mixing the butter and sugar and spread it out on the dough. Strew over the cinnamon.

Step four: Fold the dough from the long side, so it becomes a threefold. 

Step five: Cut the dough into stripes, which about 1-1,5 cm wide.

Step six: Spin the stripe together to a knot, wire it two turns around the fore and middle finger then tuck it onto the bottom bit and place it with a little space on a tray.

Step seven: Let the buns rise for two hours under a towel.  Preheat the oven up to 220 degrees.

Step eight: Brush the buns with egg wash and sprinkle it with nib sugar.

Step nine: Decrease the temperature in the oven till 200 degrees and leave it there for 15 minutes. 

Words: Sejal Kapadia

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