Swedish Cinnamon Buns
"I have had a very happy few weeks turning my house into a Swedish Cinnamon Bun factory, as I’ve been working to perfect this recipe. I’ve made many cinnamon buns in my time, and indeed lots of you have made my Norwegian Cinnamon Buns, but this is the first time I’ve tried my hands at the Swedish version, and I enrolled my Swedish friend Erik Soläng – familiarly known in my house as Erik the Viking – as chief taster, so that I could be sure of making buns that would pass muster in Sweden. I so hope these ..."
INGREDIENTS
•
100 millilitres full fat milk (or more if making these by hand, as explained in Step 6)
•
50 grams very soft unsalted butter (plus more for greasing)
•
1 large egg (at room temperature)
•
250 grams plain flour (plus 1 tablespoon more for rolling)
•
6 grams / 2 teaspoons instant yeast (see Additional Info below for using fresh yeast)
•
25 grams / 2 x 15ml tablespoons caster sugar
•
½ teaspoon ready-ground cardamom or ¼ teaspoon if freshly ground yourself
•
¼ teaspoon fine sea salt
•
50 grams very soft unsalted butter
•
50 grams soft light brown sugar
•
7 grams / 1 x 15ml tablespoon ground cinnamon
•
⅛ teaspoon fine sea salt
•
1 egg yolk (reserved from the egg used in the dough)
•
1 scant teaspoon cold water
•
50 grams caster sugar
•
30 millilitres water (it doesn't matter if it's hot or cold)
•
pearl sugar (certainly not optional in Sweden, but if you can't get it, you can't get it!)
ADVERTISEMENT