Classic Swedish Buns with Cardamom or Cinnamon




Here is a recipe for classic Swedish Buns filled with cardamom or cinnamon. This bun is so popular in Sweden that it has its own day in the calendar, "Cinnamon Bun Day"!






There are many ways to make this bun, and I have a recipe I have used for many years. But  when I saw famous pastry chef Magnus Johansson (who has been in charge of the Nobel dinner dessert several times) baking them on TV on Cinnamon Bun Day, I decided to give his recipe a go! 


My family liked these buns, but not as much as the old reliable recipe given to me by my mother and grandmother. I am going to post that one in the future!


Ingredients:


Dough:


500 g milk

1.1 kg plain wheat flour
40 g yeast
150 g sugar
200 g butter, room temperature
10 g cardamom (the little black seeds from inside the pods; ground up)
10 g salt
60 g eggs

Filling:


250g almond paste (I skipped this and used slightly more butter and sugar instead)

200 g butter
10 g ground cinnamon/ 10 g ground cardamom (split the dough and make some of each, or double the amount of either spice to make just the one flavour) 

To decorate:


1 egg, whisked

pearl sugar

Method:


Mix together all ingredients for the dough except for the butter. Add in the softened butter little by little. Knead together, working the dough for 30 minutes by hand, or 15 minutes by machine, on slow setting until the butter is well incorporated- then you can increase the speed. 


Let rise for approximately 60 minutes.


Mix the butter for the filling with the spices and sugar.


Roll out the dough to a long rectangle, approximately 5 mm thick. Spread the filling out evenly on the dough. 


Fold the dough like you fold a letter, so it is in three layers. Flatten sligtly with the rolling pin.

Turn the dough over and flatten again.


Cut dough into 2 cm strips. Pick the strips up one by one and stretch slightly, then twist it around two of your fingers to make a sort of loop-knot, and tuck the end underneath, making a knot-bun shape. 


Place on a baking sheet (I like to use little paper cups especially for buns). Let rise for 2-3 hours in room temperature. 


Warm the oven to 210 degrees Celcius (410 Farenheit)


Brush the buns with a whisked egg wash, and sprinkle with pearl sugar.


Bake on middle rack for 10- 12 minutes (my oven needed nearly 15 minutes), until golden.



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