Cinnamon buns 0
Cinnamon buns or cinnamon rolls might look in slightly different ways. Most famous is probably the traditional shell shape. Putting the buns in paper cases is important, or some of the filling might go on the baking tray. Did you know that the cinnamon bun has got its own special day in Sweden? It is celebrated on the 4th of October.
- 150 grams butter
- 1 egg
- 5 dl milk
- 50 grams fresh yeast
- ½ teaspoon salt
- 1dl white sugar
- 1-2 teaspoons ground cardamom
- 14-15 dl plain white flour
- 75 grams butter, softened
- 5 tablespoons white sugar
- 2 tablespoons ground cinnamon
- 1 egg
- coarse sugar ("pärlsocker")
- chopped nuts or flaked almonds
- You also need:
- 50 paper muffin cases or 2 baking sheet
- baking rack
- baking towel
- Melt the butter in a saucepan. Add the milk and heat to 37°C. Measure the flour into a jug and add salt, sugar and cardamom.
- Use a little of the melted buttermilk to dissolve the yeast in a large bowl. Add the rest of the buttermilk, and the flour to it little by little by stiring.
- Stir until a dough forms and knead the dough until soft and pliable. Coat and let rise until doubled in bulk, 50–60 minutes. Set up the bakingcases on two baking trays. (Or cover baking trays with baking sheet.)
- Knead dough thouroughly on a floured surface until pliable and divide into two equal parts. Roll out each section to a rectangle about 25 x 45 cm in size. Spread each with softened butter and sprinkle with sugar and cinnamon.
- Roll loosely from the long side, ending with the seem facing down and cut each roll into 25 buns. Place the buns in the muffin cases. Let rise another 20 minutes, while heating the oven. (Oven temperature: 225°C/400°F, Gas mark 7.)
- Whisk the egg in a cup. Brush the top of the buns with a little egg and sprinkle over sugar, chopped nuts or flaked almonds. Bake in the oven for 5–8 minutes.
- Let cool down on a rack under a baking towel.As soon as the buns have cooled down you can freeze the ones you are not using up that day. Reheat in the microwave for a few minutes, or warm them up for 5–10 minutes in oven, 150°C.
Three other shapes:
1 Fold dough sheet triple in length. Cut each length into narrow elongated strips, twist them a few turns and make a knot.
2 Fold plate double and cut each bun 2 about 1 cm wide strips, twist them together and twirl into a bun.
3 Roll the dough into ordinary shell-shaped buns. Cut into thick slices and put them on edge. Press a notch with the blunt side of the blade of a table knife in each bun. (This model is called ”örfilar”, slaps in the Sweden-Finnish cuisine!)