Thursday, 27 October 2011
Nordic Cinnamon Swirl Buns
You really need a whole lazy Sunday afternoon at home to make these, but boy are they worth it. Sticky, buttery, gooey goodness. Health food they ain't, but good for the soul they are indeed. The cardamom gives a very subtle, but absolutely delicious, hint of spice.
For the dough:
570ml lukewarm milk
150g caster sugar
2 x 15g sachets dried yeast (or 45g fresh yeast)
seeds from 8 cardamom pods, crushed with a pestle and mortar
180g unsalted butter, melted
1 kg plain flour
For the filling:
100g unsalted butter, room temperature soft
200g soft brown sugar
3 tbsp ground cinnamon
For the glaze:
85g caster sugar
1 tbsp freshly squeezed lemon juice
Makes 14-15 buns (recipe after the pics)
1. Line a baking tray or two with non-stick paper, depending how big your trays are. I only needed one.
2. To make the dough, put the milk, sugar, yeast, cardamom, melted butter and egg in a food processor or mixer with a dough hook. If you don't have one of these (like me!) you'll need a wooden spoon and a strong arm (and ideally a helper).
3. With the motor running (or an arm mixing), gradually add the flour until it is all incorporated and the dough has come together. Transfer the dough to a bowl, cover with a clean tea towel and leave to prove in a warm place for 1 hour, or until it has doubled in size.
4. After an hour, punch down the dough and transfer to a lightly floured surface. Using a rolling pin, roll it out until it is about 30cm x 80cm and 7mm thick.
5. For the filling, spread the butter evenly over the dough and sprinkle the sugar and cinnamon all over the top.
6. Roll the dough up from a long side. Cut into roughly 6cm rolls, carefully transferring them to the prepared baking trays as you go, cover with tea towels again and leave to prove in a warm place for 30-60 minutes, until almost doubled in size.
7. Preheat the oven to 200C/fan 180C/gas mark 6. Bake the buns in the preheated oven for 20-30 minutes, or until golden brown. Mine took 30 minutes, and I found I needed to cover the top with foil as they were browning too fast.
8. To make the glaze, put the sugar, lemon juice and 100ml water in a small pan and bring to the boil. Simmer for 10-15 minutes, until slightly thickened. The glaze will be quite watery.
9. Remove the buns from the oven, transfer to a wire rack and brush or spoon the glaze generously over them. Leave them to cool before serving. Share with your friends, if you really like them.
Original recipe here.