June 5, 2012

Classic Swedish Cinnamon Buns


It's the most popular and well known variety of Swedish baked goods, and I've been meaning to write about them for a while now. But whether I make these or not always depends on two things. Time... and fresh yeast. A few days ago I found myself with both so here goes. Lets talk about Cinnamon Buns.

You may have had some some kind of Australian sweet bun with icing (and more often than not sultanas). You've probably heard of or had American sticky cinnamon buns.
Swedish Cinnamon Buns my friends are none of these.They're no nonsense, soft sweet bread buns that have been filled with butter, sugar and cinnamon, often topped with pearl sugar. Of course you can use other fillings, but I´m talking the classic version here.

The buns are usually presented in scrolls, knots or vega style. Today I present you with the knotted version.

If you can't get your mitts on fresh yeast don't ask me how to subsitute it, because I really don't know.

Here's how you make them:

Classic Swedish Cinnamon Buns

Makes 48

130 g butter (salted or unsalted doesn't matter)
500 ml milk
50 g fresh yeast
1/2 - 1 tsp salt
100 ml sugar
2tsp cardamom seeds, ground in mortar and pestle
About 875 g plain flour

100 g butter, softened
75 ml sugar
2 tbsp good quality strong cinnamon (cassia)

1. Melt butter in a saucepan on the stove. Add milk and warm  until luke warm (37 degrees). You'll know it's lukewarm if you dip your little finger into the mixture and it is the same temperature as your finger.

2. In a bowl crumble the yeast and add the milk and butter mixture. Stir until dissolved with a wooden spoon.

3. Add sugar, salt, cardamom and almost all of the flour. Add the flour bit by bit until the dough is plyable but not overworked. Save some flour for later.

4. Let the dough rest in the bowl under a clean towel (away from drafts and aircon) for 30 minutes until doubled in size. 

5. Turn the oven  (conventional) to 225-250 degrees celsius. Mix softened butter, cinnamon and sugar to a paste.

6. Sprinkle some of the flour on a clean table or baking table. Knead the dough very gently and then divide in 2.
  7. Using a rolling pin, lightly shape the dough into two 25x50 cm slabs.

8. Spread half the filling over one half of a slab and then repeat with the other slab.

kanel pa bulle

9. Fold each slab together.


10. Cut your two slabs into into 2cm strips. Twist each strip.

bulle twisted

11. Make  each strip into a knot and place on a large baking sheet covered with baking paper. Leave the buns to leaven under a clean cloth for 30 minutes.

bullar plat 3use

12. Lightly whisk 1 egg and baste each bun with eggwash. Sprinkle pearl sugar on top of each bun.

13. Bake for 5-8 minutes in the middle of the oven.

14. Let cool under dry clean teatowels. Don't leave them out for too long!

15. Enjoy with a glass of milk. Best eaten within a day of making or freeze as soon as buns have cooled.

bullar och mjölk

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