This recipe from our good friends at Scandi Kitchen makes 16 tasty cinnamon buns. Pop over and say hello at www.scandikitchen.co.uk
- 2 ½ tsp dried/active dry yeast
- 250 ml whole milk, heated to 36-37°C
- 80g butter, melted and
- cooled slightly
- 40g caster/granulated sugar
- 400–500g white strong/bread flour
- 2 tsp ground cardamom
- 1 tsp salt
- 1 egg, beaten
- For the filling:
- 80g butter
- 1 tsp plain flour
- 1-2 tbsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp vanilla sugar
- 80g caster sugar (or half and half
- caster / soft brown sugar)
- Egg, for brushing
Pour warm milk into a bowl, sprinkle in the yeast and whisk together. Cover with clingfilm and leave in a warm place for about 15 minutes until bubbly
Pour into a food mixer bowl fitted with a dough hook. Start the machine and add the cooled, melted butter. Allow to mix together with the yeast for 1 minute, then add the sugar. Mix for another minute.
In a separate bowl, mix the flour, cardamom and salt together. Then start adding the flour and spices into the milk mixture, bit by bit. Add half the beaten egg and knead for 5 minutes. You might need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it. It's better not to add too much
Once mixed, leave the dough in a bowl and cover with a towel or cling film. Allow to rise for around 30 minutes or until it's doubled in size.
Dust a table top with flour and turn out the dough. Using your hands, knead the dough and work in more flour if needed. Using a rolling pin, roll out the dough to a 40 x 50 cm rectangle.
Spread the filling across the dough in a thin layer
To make traditional swirls, roll the dough lengthways into a long roll and cut into 15-16 pieces, place on a lined baking tray, and leave covered to rise for another 20 minutes
Heat the oven to 200C (fan). Brush the buns lightly with the beaten egg, then bake for 6-9 minutes or until golden and done
When they are baking, make a sugar syrup. In a saucepan, heat 50ml water with 100g sugar until bubbling and completely melted
When the buns come out of the oven, brush lightly with the syrup, and then add pearl sugar (nibbed sugar) on top. Cover with a damp tea towel to stop the buns from going dry
For adults serve with a hot pot of Swedish coffee and for little ones, a lovely cold glass of milk!