In the wise words of my dear friend Kanye and I, that that that that don’t kill me, can only make me stronger. Oh, haven’t I mentioned I co-wrote Stronger? Well I did but then Kans changed it to be more his style and stole it for himself – I leant my version to Lena Dunham (who I must catch-up with soon) for Marnie’s triumphant performance after crashing Charlie’s party.

Anyway, documenting 200 celebrity catch-ups has been hard work – what with the jetting around, traveling through time and the emotional drain of making so many amends – but it has been so rewarding and has only made me stronger.

If that is possible.

I am so thankful that you’ve joined me in this journey. I mean, I’m not at all surprised by my success given the fact that my friends are A-list and I am arguably more talented than Boomer Phelps’ is cute / successful at the 2032 Olympic Games but I am thankful that you’ve taken the time to support me.

Better start talking about Kanye, lest I want to start a new feud.

To mark my momentous 200th catch-up, I gave Kan a call knowing that no one – living or dead – would be as self-important enough to help me celebrate such an honour! I mean, after banging Skarsy for my 50th and gossiping with the best Knowles (sorry Kanye) for my 100th, I really needed to up the ante, spectacle-y speaking.

I first met Kanye in the 80s while running a professor scam at Nanjing University. Kans’ mum was teaching at the uni and offered her son to act as my language tutor. While I generally don’t respond well to authority figures, I quickly bonded with Kanye over our love of music.

Despite being run out of Nanjing after the uni learnt that I wasn’t a teacher and nor could I speak Chinese, we stayed in contact and have been making beautiful music ever since.

While Kanye was still a bit sore about it taking so long to catch-up, I was able to quickly win him back with the reminder that I introduced him to his dear wife Kimmy.

Oh and he is an absolute fiend for a big ole Kanyebullar.

 

 

Now I know that technically these beauties aren’t pronounced like Kanye, the spelling and grandeur of the man and the rolls mean that you have to overlook that fact. Ok?

And yes, that is a threat.

It is a fact universally acknowledged/assumed that Kanye is a man that loves a big ole bun (see Kim breaking the internet and the fact I am referred to as Benny from the Block) and these treats prove it. Spicy, soft and oh-so-sweet, they melt in your mouth and leave you wanting more.

More, more … which is what we’ll give you – thanks for the support these last 200 catch-ups!

Enjoy!

 

 

Kanyebullar (adapted from an SBS recipe)
Makes: a shit tonne (aka 24-32, depending on how you chop it … literally).

Ingredients
175g unsalted butter, chopped
2 cups milk
7g sachet active dry yeast
125g caster sugar
1 tsp salt
2 tsp ground cardamon
6 cups plain flour

Cinnamon butter
150g unsalted butter, chopped at room temperature
⅔ cup caster sugar
2 tbsp ground cinnamon
2 eggs
pearl or raw sugar, to sprinkle

Method
Melt the butter in a saucepan over low heat. Remove from the heat, add the milk, stir to combine and leave to cool to just under 40°C. Stir in the yeast, sugar, salt and cardamon, and leave to foam for about five minutes.

Transfer the liquid to a large bowl of an electric mixer and slowly add the flour, stirring by hand with the dough hook. When it is starting to come together, attach the dough hook and turn the mixer on medium speed until smooth, a couple of minutes.

Remove the dough to an oiled (second) large bowl, cover with a tea towel and leave to prove until doubled in size, about an hour and a half.

While it is proving, mash the butter in a bowl and combine with the sugar and cinnamon until smooth.

Preheat the oven to 225°C.

Once the dough is ready, knock it back, turn it out onto a floured bench and roll it out until it is a large ½cm rectangle. Smear – who doesn’t love a good smear, amirite – the cinnamon butter very liberally over the top and roll the dough lengthways to form a long cylinder.

Slice the cinnamon, doughy sausage in half, half again … and half again, and half again (or just evenly, depending on how tall you want them to be) until you reach the magic number – I prefer mine to be fat, so cut the 8 into 3 to make 24.

Place each disc in a flattened paper cupcake and leave them to sit, a couple of centimetres apart on baking sheets. When they are all lined up, cover with a tea towel and allow to prove a further 30 minutes.

When they are ready to roll – pun obviously intended – whisk the eggs and brush the buns before coating liberally with sugar.

Bake for 10 minutes or until golden and glorious. Then devour, they are amazing warm.

And thanks again for the support!

 

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