Enriched sweet dough
Cinnamon Bun
£3.40
110 gA soft, buttery bun rolled with cinnamon sugar and baked in its own paper, so the caramel stays with the bun and not the tray.
Baked Wed–Sun. On a Saturday it is usually gone by 11:00; a pre-order is held until we close.
- Flour
- Stone-milled white wheat
- Fermentation
- 12 hours cold
- Weight
- 110 g
- Baked
- Wed–Sun
- Keeps
- Best the same day; 10 seconds in the microwave the next
Allergens
Contains: Wheat (gluten), Milk, Egg.
May contain traces of: nuts, soya, sesame.
Trade: 12 × bun for £25.20. Wholesale list
About the cinnamon bun
The cinnamon bun is made from a rich dough of milk, butter and eggs, rested cold overnight so it rolls out thin without fighting back. It is spread with a paste of butter, brown sugar and a lot of cinnamon, rolled, cut and set into individual paper cases.
Baking each bun in its own paper keeps the caramel that runs out during the bake with the bun, where it sets into a sticky, dark base. A thin brush of syrup as they leave the oven gives them their shine.
They are the pastry children ask for by name.
“We switched our restaurant bread to Maltgarth two years ago. It lands at 7am, the invoice is monthly, and guests ask where it comes from.”
