20 December 2010
Open plan living comes into its own when every crevice of the house is filled with the aroma of these seasonal cinnamon buns.
- I use dried yeast and make half a quantity at a time.
- Try other fillings such as almond paste or apricots and pecans…
- The recipe is from Anne’s Food. blog.
Swedish Cinnamon Buns
based on a recipe from Bara Bullar of Åsa Swanberg
80 g fresh yeast
500 ml finger-warm milk (2 cups)
1 kg wheat flour
200 g demerara or muscovado sugar
150 g butter, softened
1 tsp salt
2 tsp cardamom
80 g butter, softened
demerara or muscovado sugar
1 egg, beaten with 1/2 tsp water, and a tiny pinch of salt
Crumble the yeast into a bowl. Add some of the tepid milk, and stir until the yeast is dissolved. Add the rest of the milk, half of the flour and both of the eggs. Leave to proof, covered, for one hour.
Add the rest of the flour, the sugar, salt, cardamom and butter. Work into a smooth and silky dough. Here’s when you might need a bit more flour. Transfer the dough to a clean bowl, cover and leave to proof for 30 minutes.
Divide the dough into two. Roll out each part to a large rectangle. Spread with butter, and sprinkle with sugar and cinnamon. Roll each rectangle into a tight roll, starting at the long edge, and cut each roll into about 20 pieces. Place each piece in a paper cup on a baking sheet (covered with parchment paper so you won’t end up with a mess), cover and leave to proof for 30 minutes.
Beat the egg with a pinch of salt and 1/2 tsp of water, and brush this carefully on the buns. Finish by a light sprinkling of pearl sugar.
Bake at 250°C for 6-8 minutes, until they’re as golden as you like them.