Swedish Cinnamon Buns
Yesterday was cinnamon bun day in Sweden, and lucky you, I will share my recipe of Swedish cinnamon buns with you.
This is what you need:
The recipe I am following comes from a Swedish awesome cookbook, that I bet almost every swede have at home (Bonniers stora kokbok).
You will need:
- 150g butter (that is approx, 1.4 sticks of butter)
- 1 Tbsp of Cardamom (or more if you are like me and love it, or if you don't like it at all you can exclude it)
- 2.1 cups of milk, whole, light whatever you prefer (5dl)
- ½ tsp of salt
- 0.4 cups of granulated sugar, (I used agave instead, but you need to recalculate how much to use if you use that instead) (1dl) Sometimes I use less than what it calls for cause I don't like when it gets too sweet
- 1 egg4 tsp of active dry yeast (or 50g of fresh Swedish yeast)
- 5.5 - 6.5 cups of flour (14-15dl)
- 1-2 eggs for coating the buns if you are using pearl sugar, butter if you are coating with granulated sugar
I start by melting the butter in a pot, and add milk, egg, salt, cardamom, and sugar
I heat it to around 112F. After that I pour it into a big bowl and add the yeast. I let the yeast sit for a couple of minutes before I start stirring and dissolve the yeast. I usually use a baking spatula for this.
Next step is to add the flour, I usually add about 2 cups at a time, and then I stir with the baking spatula to make sure all flour gets incorporated into the dough. Add another 2 cups and continue until I have a good dough that doesn't stick.
After that I pour some additional flour over the top, put the bowl somewhere warm with a kitchen towel over. I usually let it rise for 50-60 minutes
During this time you can make the filling.
Which consists of:
- 1 stick of butter (or more if you need) (75g) needs to be room temperature..
- 0.5 cups of granulated sugar
- 1.5 Tbsp of cinnamon and/or some cardamom.
Mix it all together in a small bowl and set aside for later.
I put some flour on the kitchen bench top, and turn the bowl with the dough upside down to remove all the dough.
I start working the dough a little bit before I cut it in half.
I pick one of the pieces and start working it a bit more, before I take out the rolling pin.
One of the crucial things the rolling pin does, is that it helps you remove any air bubbles in the dough. I usually start rolling the dough, making sure I have enough flour under the dough so it doesn't stick to the kitchen bench top, keep turning the dough, by lifting it up and turning upside down.
When I have a larger rectangle, not too thin, its time to add the filling. [gallery type="slideshow" ids="1246,1247"]
I use a baking spatula to distribute all the filling over the dough. Now you will also discover if you need to make more filling for the next piece of dough or if you need to make more. For some reason I always need to make more...
From here you can create lots of different buns in different shapes. A popular one is to start rolling, the longer side, until you have a large roll. After that you would take a knife and cut around 0.8 inch pieces, and put the pieces in baking cups on a baking sheet.
Here is another example I did a while ago
I have started to make them in a different, but not unheard of way.
Fold the longer side over once, and use the rolling pin to flatten it out if needed. Start cutting around 0.8 wide pieces, each of these pieces should the be cut once more, but not all the way through, should kind of look like a pair of pants. [gallery type="slideshow" ids="1249,1250"]
Now it's time to grab the pants and start twisting them. Then make a knot, tighten the knot and fold the end pieces in under the bun. [gallery type="slideshow" ids="1252,1253,1254,1255"]
if the "pants" get too long you can always make a double twist [gallery type="slideshow" ids="1256,1257,1258"]
After this you have the second piece of dough to work with. The buns should rice for about 40 minutes under a towel in a warm place, before putting them into the oven. Sometimes I put on the oven at this point, at about 480 ℉ (250℃). After 40 minutes its time to prepare the buns for the oven. If you have pearl sugar (large pearls o sugar) take an egg and add a little bit of water. Coat the buns with the egg and pour pearl sugar over. If you want granulated sugar to coat the buns, just put the buns in as they are. [gallery type="slideshow" ids="1259,1260"]
To add granulated sugar to the buns, coat them with melted butter and dip them in granulated sugar when they are done in the oven. After that, eat and enjoy. [gallery type="slideshow" ids="1261,1262"]