Description
Based on the Swedish ‘kanelbullar’ or ‘Cinnamon bun’, this is a naturally levained version, fermented overnight, giving the dough a more pronounced flavour. Made with French flour, eggs and butter, combined with a cinnamon and cardomom butter. As with all sourdough products these buns will last much longer than the yeasted version…if you manage not to eat them straight away, that is.
£2 each.
