Now is a great time to do some baking! We’ve got some fantastic recipes from our CAE cooking tutors. Why not try Simone Mancin’s versatile brioche buns or David Umpherston’s delicious cinnamon rolls!

Little Brioche Buns

IngredientsRecipes_main article image

Butter 50g

Self-raising flour 150g

‘00’ flour 350g

Sugar 60g

Fresh yeast 7g

Full milk cream, room temp 300g

Salt 7g

To brush on top:

One egg

Full cream milk 20g



  1. Melt the butter over medium heat.
  2. Sieve both flours into a mixing bowl.  Add the sugar and yeast.  Add milk and mix until combined.
  3. Add the melted butter. Continue mixing then add the salt.
  4. Mix until well incorporated and the dough becomes elastic. Allow to rest for 1-2 hours or until the dough begins to rise (this will depend on room temperature).
  5. Using kitchen scales, cut the dough into 40g pieces.  Knead each piece briefly, gently folding under the edges to shape into a smooth, round.  Place rounds on baking tray and rest for 30 minutes.
  6. Meanwhile, preheat oven to 180°C.
  7. Brush buns with egg wash.  Bake in oven for 15-20 minutes.


Serving suggestions:

Use as burger buns

Spread with butter and jam for afternoon tea

Sandwich with ice cream for a delicious dessert



Sticky Cinnamon Rolls


520g plain flour

25g fresh yeast or 8g instant yeast

150g lukewarm water (if using fresh yeast)

150g milk, room temp

60g butter, room temp

60g sugar

1 tsp salt

1 egg, beaten


225g soft brown sugar

125g butter

1 tsp cinnamon (or more to taste)

100g sultanas or raisins, pre-soaked



  1. If using fresh yeast, dissolve the yeast in the lukewarm water and stand for 5 minutes (instant yeast can be added directly to the flour at that step).
  2. Combine the butter, sugar, milk and salt. Mix in the beaten egg.
  3. Add the yeast, then add flour until the batter is smooth and soft, but not sticky. Knead well for 15 minutes by hand or for 8 minutes with a stand mixer.
  4. Cover the dough and rest in a warm place for an hour.
  5. Roll out into a 50 x 30 cm rectangle.
  6. For the topping, slightly warm the topping ingredients in a pan until the butter is dissolved and you have a spreadable mass. Spread the rectangle evenly with the topping. You can do this with a pallet knife or, if preferred, with a brush. At this point you can also add the raisins.
  7. You can reserve some topping to brush over the buns after you cut them and place them in the baking pan. This way they will be extra sticky.
  8. Now roll out the rectangle. Cut the roll into 2.5 cm / one inch thick slices. Place them in a pan (approximately 20 x 30 cm). Allow them to prove for 45 to 60 minutes until well risen.
  9. Bake in a 190°C convection oven (slightly higher if using conventional setting) for 20 to 25 minutes (depending on your oven). Enjoy!

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