Cinnamon bun coffee

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‘These buns have been on the menu since we launched our Cotswold bakeries and are really popular,' says chef Will. 'We use an enriched dough, which gives better flavour, richness, and a softer texture. Here’s the secret to the success of a good bun: we use a soaking syrup (or as the French call it, an imbibage). Your sponge or bun needs to drink! It’s a simple syrup consisting of equal quantities of sugar and water, brought to the boil and allowed to cool. It’s then flavoured with whatever…

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