Monday 23 May 2011

Swedish Cinnamon Buns

Every year when I get summer feelings,or when it rains on a summer day I feel like baking Swedish cinnamon buns!

This was a day where my friend and I wanted to bake some of these buns and so we did (she did mostly as I had a dissertation crisis).

The recepie: OVEN: 200ºC for 8-10 minutes
The dough:
50 g yeast
125 g butter
5 dl milk
½ tsp salt
2-3 tsp cardemom
1 dl white sugar
Ca 14–15 dl)plain flour

The filling: (to your liking)
Sugar
Butter
Cinnamon
Raisins

Topping:

Battered egg

Baking process:
Crumble the yeast in a bowl. Melt the butter on the stove and add the milk. Heat up to 37°C. Note: if you use dry yeast the milk and butter should be 47°C. Add the milk and butter to the yeast and stir until dissolved.

In the mix, add the salt, sugar and cardamon and stir. Add the flour a little at a time so it dissolves properly. Easiest to use a whisk in the beginning and a spatula when most of the flour is added to the mix. You will know its done when the dough rises and don't stick to your finger when poking it. It should not stick to the bowl however, be careful its not too dry. Let the dough rise under a clean kitchen towel for 30 minutes.

Now its time to do the filling. It is important that the butter is soft so keep it out of the fridge for a while before using it. Add sugar and cinnamon to the butter. 1 part sugar to ½ part cinnamon or to your liking. Mix it easiest with a fork.

With sprinkled flour on the kitchen top knead the dough for about 1 minute. Divide the dough into 2 pieces and roll out one at a time. Make sure the dough doesn't stick to the kitchen top.

The secret to do really good buns is to use lots of butter, cinnamon and sugar in the filling.

Now, generously spread the filling with a butter knife (a non-sharp knife) on the rolled out dough and sprinkle some raisins. Then roll it together to a roll and cut (now, with a sharp knife) into 1 cm thick pieces. Put on a tray with baking paper and let rise for 30 minutes under a clean kitchen towel.


Brush the battered egg on the buns and put in the middle of the oven for 8-10 minutes. Keep an eye on them so they don't burn as every oven is different.

Served best 5 minutes after they are out of the oven with a glass of milk!


ENJOY!

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