Served with a cup of coffee at the fika break, or with a glass of cordial, or perhaps a glass of cold milk – sweet, cinnamon and cardamom fragrant Swedish Cinnamon Buns topped with pearl sugar are famous the world over.
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Makes approximately 12 buns
250 g whole milk
20 g fresh yeast, crumbled
80 g unsalted butter, soft, plus extra for greasing
50 g granulated sugar
420 g strong white bread flour, plus extra for dusting
2 tsp ground cardamom
1 pinch fine sea salt
100 g unsalted butter, soft
60 g granulated sugar
3 tsp ground cinnamon
1 tsp ground cardamom
1 medium egg
1 Tbsp milk
1 - 1 ½ Tbsp pearl sugar
Place the ingredients for the dough into the bowl of a stand mixer. Use a paddle attachment to combine everything until it begins to come together into a dough. Tip out onto a floured surface and knead until smooth, about 2 minutes. Put it back in the bowl and gradually add the softened butter, 1-2 tsp at a time, while mixing on a medium setting.
Transfer to a separate bowl, bring together into a ball, cover with cling film and leave to rise in a warm place until doubled in size (approx. 1-2 hours).
Take the dough to a workbench and knead it smoothly with the remaining flour. Roll out the dough into a flat rectangle, about 30x40 cm. Spread the filling and roll up from the long side. Cut the roll into 2 cm wide pieces.
Arrange on prepared baking trays, at least 4 cm apart and cover loosely with greased cling film. Leave to rise in a warm place for 45 minutes.
Preheat the oven to 220°C.
Place egg and milk in a small bowl then beat to combine. Brush risen buns with egg wash then sprinkle with pearl sugar. Bake for 8-10 minutes (220°C) until cooked and golden. Transfer to wire racks and allow to cool before serving.
Recipe by: Davina Hult, 5dB Canteen & Bakery.