Tips & Recipes
Team recipe: Magnus Cort’s favorite cinnamon buns
Chef Owen Blandy shares his recipe for one of his best breakfast treats
July 21, 2023
An athlete can only eat so much rice
Here at the Tour de France, riders burn 5,000 to 7,000 calories a day every day for three weeks straight. Walking down to another plate of rice for breakfast can get tiring. Although carbohydrate-rich staples are the basis of our riders’ diets, team chef Owen Blandy likes to make them the occasional treat too during the Tour de France. Food is more than fuel. When meals taste good and are made from simple, quality ingredients, they keep up morale and help our riders maintain their appetites.
Owen’s cinnamon buns are Magnus Cort’s favorite. They taste like home for our Dane. Chock-full of energy, they keep Magnus and his teammates going here at the Tour de France.
Learn how to make them yourself.
(Recipe serves eight)
Ingredients (Dough)
Lukewarm milk
400g
White flour
550g
Spelt flour
50g
Salt
12g
Cinnamon
15g
Dry yeast
10g
and/or sourdough culture
120g
Brown sugar
50g
White sugar
50g
Ingredients (filling)
Butter
50g
Brown sugar
100g
Cinnamon
15g
White flour
100g
Milk
dash
Ingredients (glaze)
Honey
150g
Boiling water
150g
Instructions
Mix all of the ingredients for your dough in a bowl and let sit for 20 minutes.
Knead dough on a floured surface until it is elastic.
Put dough in a lightly greased bowl, cover with plastic wrap, and let rise at room temperature for two to three hours until it is doubled in size.
Mix all of the ingredients for the filling in a small bowl. It should form a thick paste.
Punch down your dough and roll it out into a rectangle on a flat and floured work surface with a rolling pin until it is about 1.5 cm thick.
Spread filling on one half of the dough, split widthwise.
Fold the dry half of your dough over the side that is covered with filling.
Crimp the edges of your dough and then cut it into eight equal-sized strips.
Twist each strip along its length, holding one end firm and turning the other, and then coil it into a spiral.
Place your spirals of dough on a parchment-paper-covered baking sheet, cover with plastic wrap, and let rise for two to three hours until they have doubled in size.
Preheat your oven to 180 degrees celsius.
Brush each spiral of dough with egg.
Bake for 20 to 25 minutes.
Let cool.
Make a syrup out of your honey and boiling water.
Enjoy!
