Sunday Recipe – Swedish Cinnamon Buns

10 December 2017 Kaja Hengstenberg

Kaja Hengstenberg

Always high on my to-do list, two weekends ago the moment finally arrived. Time for me and this great Swedish invention. I don’t exactly remember when I tried them for the first time. I had some in Denmark and I fell in love with the ones at the café Scandinavian Embassy in Amsterdam. For me, they’re the perfect accompagnement to a cappuccino or a black filter coffee. Not too sweet, a hint of that fresh yeast taste and a subtle taste of cinnamon and cardamom – the perfect snack for a lazy weekend’s afternoon on the couch.

The basis recipe is from the lovely blog “call me cupcake” by Linda, a great Swedish blogger. I changed the amounts of a few ingredients.

Ingredients for 30 pieces:

For the dough:

150g soft butter
90g sugar
1/2 tsp sea salt
2 tsp ground cardamom
500ml milk
50g fresh yeast
840g flour

For the filling:

200g soft butter
120g sugar
2,5 tbs ground cinnamon
1/2 tsp ground cardamom
1 vanilla pod, pulp scratched out

others:

1 egg
1 tbs water
coarse sugar

Preparation:

1. For the dough, mix butter, sugar, sea salt and cardamom.

2. Heat milk until lukewarm, sprinkle yeast inside and stir until dissolved. Then add to butter mixture and mix.

3. Add flour in several steps and mix thoroughly. Afterwards, knead the dough until even and elastic, form a ball. Sprinkle flour into a bowl, put dough inside, cover with a clean kitchen towel and let rise at a warm place for 1 hour.

4. For the filling, mix butter, sugar, cinnamon, cardamom, vanilla pulp and set aside.

5. When the dough has risen, box in, so the air gets out and knead again for around 1 minute. Half the dough and roll the one half into a 40x50cm rectangle. Spread half of the filling evenly on top. Fold dough 3 times into a three layered piece, like a threefold letter.

6. Cut dough vertically in 2cm wide pieces. Make a long cut into those pieces, keeping the top part together. Curl the two pieces together and then curl the whole piece into a knot. Repeat with the all the remaining strips.

7. Repeat all steps with the second half of the dough. Spread baking paper on a baking tray and spread the knots on it, leaving 3-4cm space between each. Cover again with a kitchen towel and let rise for another 30min.