Of the many different types of baking recipes from Sweden, the cinnamon bun is perhaps the most famous. In Sweden you can buy them everywhere from cafe’s to supermarkets and even petrol stations. It’s a sweet bread dough rolled up with a swirl of sweet buttery cinnamon throughout. The Swedes sprinkle these with pearl sugar which doesn’t melt at high temperatures and creates those wonderfully distinctive white dots on top of the buns.
Makes 24 Buns
2 x 7g sachets of dried yeast
110g caster sugar
750g plain flour
1/2 teaspoon salt
2 tsp ground cardamom
4 tablespoons of pearl sugar
1 egg, beaten
For the filling:
110g soft butter
2 tablespoons of cinnamon
Melt the butter in a large pot gently on a low heat and then add the milk.
When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, whisking to incorporate.
Mix the flour, sugar, salt and cardamom in a large mixing bowl. Make a well and pour the wet ingredients in. Using a wooden spoon mix until you have a rough dough.
When the dough has taken shape and is no longer sticky, turn out onto a clean floured surface and knead for about 6 minutes. Dust with a little flour if you find the dough is too sticky.
Transfer the dough to a floured bowl, covered by cling film and a towel and let it rise for 45 minutes in a warm dark place.
Preheat the oven to 220°C.
To prepare the filling, in a bowl, beat the butter, sugar and cinnamon together until you have a smooth paste.
When the dough has risen, punch it down in the bowl and cut it in half. Roll one of the halves into a rectangle about 3mm thick, and then spread the filling all over.
Then, from the long side, roll the dough so you get a snail effect and slice into approx 12 pieces. Place the slices in a non stick mini pie tray with six holes, (you could also lay them flat on a baking sheet lined with parchment paper) face up and coat with the beaten egg. Sprinkle the buns with pearl sugar.
Reduce the heat to 190˚C and then bake the rolls in the oven for about 15-20 minutes or until they turn golden brown.
Repeat the process with the second half of the dough.
The buns are incredible eaten just warm from the oven.