Thursday, October 3, 2013

Cinnamon buns

Making cinnamon "knots" is not my thing. Just sayin.
I struggled quite a bit with making these look somewhat pretty but I think they ended up looking ok at least. They tasted amazing though, and that's what counts, right? And I know that practice makes perfect. I need to make them more often. The last time I blogged about cinnamon buns was in November 2009 (!!!). Back then I wrote "I prefer mine without cardamom". What?? I texted my brother the other day asking him if he likes cardamom. He said it was probably his favorite "spice". I agreed. Things sure have changed around here since 2009.

Tomorrow is the official "Kanelbullens dag" or cinnamon bun-day in Sweden. I must say that these buns are amongst my favorite things in the world, with a glass of milk or cup of coffee (make that coffee for me please!).
I of course also make them with a little bit of extra filling. 

Mmmmm... butter. I need butter.
Ok, just go make them! They are that good.

On another note, the text on my blog is really picking a fight with me. Let me know if it looks weird on your screen.

Recipe after the jump!

Cinnamon buns
Makes about 30 buns

150 g soft butter
100 ml granulated sugar (90 g)

½ tsp salt 
2 tsp freshly ground cardamom
500 ml milk
50 g fresh yeast

1400 ml all purpose flour (840 g)


175 g soft butter
100 ml granulated sugar (90 g)
2 tbsp cinnamon
1/2 tsp cardamom, freshly ground

1/4 tsp vanilla powder

Egg wash

1 egg, lightly beaten
Pearl sugar, chopped almonds or granulated sugar

1. Mix butter, sugar, salt and cardamom until smooth in a large bowl. 
2. Heat milk in a saucepan until approximately 37°C (98.5F), remove from heat and add sprinkled yeast. Stir until dissolved. When yeast is completely dissolved, add milk to butter mixture. 
3. Gradually add flour, then work until dough is smooth and elastic. Cover bowl with a cloth and leave to rise until doubled in size, about 45-60 minutes.
4. Meanwhile, mix the ingredients for the filling and set aside.
5. When dough is ready, divide it into two pieces. Start by rolling out the first piece of dough into a large rectangle, about 40x50 cm. Spread half of the filling on top. 
6. To make the shape pictured here, fold the dough two times (so you have three layers of dough, kind of like a business letter!).
7. Cut out long strips of dough (about 2 cm wide) which you then cut in half lengthwise, leaving the top part uncut (imagine holding up a pair of pants in front of you, that's what it should look like but with super long legs!)
8. Twist together into a knot and put on parchment paper.
9. Repeat steps 5-8 with remaining piece of dough.
10. Cover with a cloth and leave to rise for 30 minutes. 
11.  Heat oven to 250°C (480F). Brush with beaten egg. Sprinkle pearl sugar on top if desired. Bake for about 8-11 minutes, depending on the size of the buns.

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