Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

From the Kitchen of Jemma and Cooper Adler

Nana’s Bules (Cinnamon Buns)

Ingredients

250g butter
2 cups milk
1 cup sugar
3 eggs
4 tsp dry yeast
1/2 cup warm water for yeast (add a little sugar and flour)
7 cups flour (plus 1 cup to sprinkle on the counter when rolling out the dough) 
1tsp salt
2 tbsp oil
Apricot jam
Cinnamon sugar
Sultanas 

Directions

Preheat the oven to 180⁰C.
Mix yeast in warm water with little sugar and flour.
Place in a warm place to rise.
Mix melted butter and milk.
Place the flour in a large bowl and make a well in the centre.
Place the melted butter and milk in the centre together with the sugars, eggs, salt, and oil. Add yeast mixture and mix well.
Leave the dough to rise in a warm area (until it doubles in size).
Roll out 2 handfuls of dough into a rough rectangle shape.
Spread apricot jam over the dough.
Sprinkle with cinnamon, sugar and sultanas.
Roll into a log shape.
Cut into smaller pieces (approximately 5cm).
Place on a lined baking tray.
Brush with an egg wash.
Bake for approximately 20 minutes or until light brown.

Best served warm.

Makes 25 

You can order the Emanuel School Community Cookbook, The Family Meal by contacting rubykb@gmail.com