Swedish Cinnamon Buns
Nothing reminds me of Sweden more than the smell of coffee and freshly baked cinnamon buns!
Here is the recipe that I normally use. I would recommend buying a DL (decilitre) measure if you plan on making this recipe or any of my other Swedish ones!
Ingredients (dough)
- 100g Butter
- 5dl Milk
- 50g Fresh yeast (or 1 pack-7g- dried yeast)
- 1/2 tsp Salt
- 1dl Sugar
- 1 tsp ground Cardamom
- Approx 1.3L Plain Flour
Ingredients (filling)
- 50g Soft Butter
- 1dl Sugar
- 2tsp Ground Cinnamon
- 1/2 dl Ground Almonds
Method
Melt the butter. Add the milk, and warm to 37° (45° if you are using dry yeast). Add the yeast until dissolved. Add the sugar, salt, cardamom. Then start adding the flour, mixing as you go. Once the dough is smooth and kneadable, put in a bowl to rise, preferable in a warm, draft-free place, and cover with a damp tea towel. Leave to rise until it has doubled in size.
Knead the dough again, adding a bit more flour if needed. Put some flour on your worktop, and roll out the dough to about 1/2cm thick into a rectangle. Mix up the ingredients for the filling, and spread on top of the dough.
Roll up the dough from the longer edge to make a long sausage shape. Then cut ‘slices’ 1-2cm thick. Place these into baking cases on a baking tray, pushing up the middle slightly. Cover with a tea towel again, and let them rise once more until they are double the size.
Preheat the oven to 250°C. Brush the buns with some whisked up egg, and sprinkle with “Pearl” sugar (optional). Bake for about 10 minutes until the buns are golden and cooked through.
