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South African Cinnamon Buns: Boolkes

There’s a scent that instantly transports me back to my childhood in Johannesburg: the warm, comforting aroma of cinnamon baking in the oven. My Ouma (grandmother) used to make Boolkes, these delightful South African cinnamon buns, every Sunday morning. The entire house would be filled with this sweet, spicy fragrance, and we kids would eagerly await the moment they came out of the oven, slathered in butter, ready to devour. Those Sunday mornings weren’t just about food; they were about family, love, and the simple joy of sharing a delicious treat.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 8 hours 65 minutes (includes proving time)
Servings: Varies, approximately 40 buns depending on size
Yields: Approximately 40 buns
Dietary Type: Not specified, contains dairy and eggs

Ingredients

For the Dough:

50 g fresh yeast
½ cup lukewarm water, plus ¼ tsp extra
1 teaspoon salt, plus ¼ tsp extra
250 g butter
¼ cup margarine
150 ml milk
150 ml cream
6 ½ cups plain flour
4 eggs
1 egg yolk
Oil, for spraying

For the Filling:

2 ½ cups sugar
5 tablespoons ground cinnamon
¾ cup melted butter, for brushing
Handful sultanas
2 eggs, beaten

For the Streusel Topping:

1 cup plain flour
100 g butter
100 g sugar

Equipment Needed

Small bowl
Plastic wrap
Large bowl
Dough hook (optional, for stand mixer)
Floured board
Rolling pin
Muffin tins (large)
Baking sheet

Instructions

Begin by activating the yeast. Crumble the fresh yeast into a small bowl. Add ½ cup of lukewarm water and ¼ teaspoon of sugar, along with ¼ teaspoon of salt. Cover the bowl with plastic wrap and leave it in a warm place until very frothy. This usually takes about 10-15 minutes, and it’s a crucial step to ensure your dough rises properly.
Next, prepare the wet ingredients. In a saucepan, melt the butter and margarine together, but be careful not to boil the mixture. Once melted, add the milk and cream and set aside to cool slightly. The mixture should be warm, not hot, to avoid killing the yeast.
In a large bowl, sift together the flour, sugar, and salt. This helps to aerate the flour and ensures a more even distribution of the ingredients.
In a separate bowl, beat the eggs with the extra egg yolk until frothy. This will add richness and a lovely golden colour to the Boolkes.
Now, combine the wet and dry ingredients. Add the flour mixture to the eggs, then add the activated yeast mixture. Using a stand mixer with a dough hook attachment, beat the dough for 10–12 minutes. If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface.
After kneading, prepare the dough for its first rise. Place the dough in a bowl that has been sprayed with oil to prevent sticking. Cover the bowl with plastic wrap and leave it in a warm place until the dough doubles in bulk. This step is essential for developing the flavour and texture of the Boolkes. This can take up to 6 hours, or even longer depending on the weather. Be patient!
Once the dough has doubled in size, it’s time to shape the Boolkes. Throw the dough onto a floured board and divide it into three equal pieces. Knead each piece gently. Avoid adding too much flour, as this will make the dough heavy. Similarly, try not to over-knead the dough, as this can spoil the texture. The dough should be just manageable, slightly sticky but not unworkable.
Roll each piece of dough out until it’s approximately 20 cm (8 in) wide and 5 mm (¼ in) thick. Ensure there is a little flour on the rolling pin to prevent sticking.
Prepare the cinnamon sugar filling by combining the sugar and cinnamon in a bowl.
Generously brush the dough with melted butter, then sprinkle liberally with the cinnamon sugar mixture and a handful of sultanas.
Roll up the dough lengthwise to form a log. Cut the log into 5 cm (2 in) sections and place them in the cups of large muffin tins, sliced side up.
In a small bowl, mix the beaten eggs with a little water and brush the tops of the dough. This creates a beautiful golden crust.
Prepare the streusel topping. In a separate bowl, mix together the flour, butter, and sugar until it resembles coarse crumbs. Sprinkle the streusel generously on top of each Boolke.
Allow the Boolkes to prove again, increasing in bulk for about 2 hours. This second proving will ensure they are light and fluffy.
Preheat the oven to 180°C (350°F).
Bake the Boolkes for about 20 minutes, or until golden brown and cooked through. To check for doneness, insert a toothpick into the center of a bun; if it comes out clean, they are ready.
Let the Boolkes cool slightly in the muffin tins before transferring them to a wire rack to cool completely.

Expert Tips & Tricks

For an extra rich flavour, use brown butter instead of regular melted butter for brushing the dough. Brown butter adds a nutty, caramel-like note that complements the cinnamon beautifully.
Don’t be afraid to experiment with different spices in the filling. A pinch of nutmeg or cardamom can add a unique twist.
If you’re short on time, you can do the first rise of the dough in the refrigerator overnight. This will slow down the fermentation process and develop a deeper flavour. Just be sure to bring the dough back to room temperature before shaping and baking.
To prevent the streusel topping from browning too quickly, you can tent the Boolkes with foil during the last few minutes of baking.
If your dough is too sticky, add flour in small increments, kneading until it reaches a manageable consistency. Be careful not to add too much, as this can result in a tough Boolke.

Serving & Storage Suggestions

Serve the Boolkes warm, straight from the oven. They are delicious on their own or with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftover Boolkes in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. To reheat frozen Boolkes, thaw them overnight in the refrigerator and then warm them in a preheated oven at 180°C (350°F) for 5-10 minutes, or until heated through. Covering them in foil while reheating prevents them from drying out.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	300 kcal	15%
Total Fat	15g	23%
Saturated Fat	9g	45%
Cholesterol	70mg	23%
Sodium	200mg	8%
Total Carbohydrate	40g	13%
Dietary Fiber	2g	8%
Sugars	18g	N/A
Protein	5g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Boolkes: Substitute the butter with a vegan butter alternative, the milk and cream with plant-based milk (such as almond or oat milk), and the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
Gluten-Free Boolkes: Use a gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum to improve the texture.
Spice Variations: Add a pinch of ground nutmeg, cardamom, or allspice to the cinnamon sugar filling for a warmer, more complex flavour profile.
Nutty Boolkes: Incorporate chopped pecans or walnuts into the filling for added texture and flavour.

FAQs (Frequently Asked Questions)

Q: Why is my dough not rising?
A: Several factors can prevent dough from rising, including using expired yeast, water that is too hot or too cold, or a room that is too cold. Ensure your yeast is fresh, your water is lukewarm, and your proving environment is warm.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours after the first rise. This will slow down the fermentation process and develop a richer flavour.

Q: How do I prevent the streusel topping from burning?
A: If the streusel topping starts to brown too quickly, tent the Boolkes with foil during the last few minutes of baking.

Q: Can I freeze Boolkes?
A: Yes, Boolkes freeze well. Allow them to cool completely before wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container.

Q: What’s the best way to reheat Boolkes?
A: The best way to reheat Boolkes is in a preheated oven at 180°C (350°F) for 5-10 minutes, or until heated through. Covering them in foil while reheating prevents them from drying out. You can also microwave them in short bursts, but be careful not to overheat them.

Final Thoughts

Now it’s your turn to create your own memories with these delightful South African Cinnamon Buns. Don’t be intimidated by the long proving time; the end result is well worth the effort. Whether you’re sharing them with family, friends, or simply enjoying them on your own with a cup of coffee, these Boolkes are sure to bring a smile to your face. Feel free to experiment with the variations and substitutions to make them your own, and don’t hesitate to share your feedback and experiences. Enjoy the baking journey!

South African Cinnamon Buns Boolkes Recipe