Cinnamon Buns

Oh it is getting closer… a great day is upon us! Cinnamon Bun Day or as we say in Sweden: Kanelbullens dag! 4th October is the day and yes of course this weekend we will bake at home. Here are some facts by The Local that might be worth knowing.

Cinnamon Bun making

Buns are super tasty and should be eaten warm (just out of the oven kind of fresh) and with a glass of cold full fat milk!

So if you have never made them, well what’s stopping you? Why not give them a go this weekend. There are million of recipes out there, I personally prefer them super sticky and sweet with a hint of cardamom. Some people struggle to find fresh yeast (I have baked with dry yeast once…did not like it) however most local shops if they have a bakery will be able to sell you fresh yeast. My local Sainsbury’s do, I just head to the bakery smile and say please and 50g cost me about 20p. Well worth the money.

So here is a the basic standard recipe you can find on the packet of plain flour in Sweden. Now in Sweden we use dl which is decilitre. Apparently according to google 1 dl is 100 ml (well is that not convenient).

For about 40 buns

150 g soft butter (use real butter)

5 dl milk (use full fat)

50 g fresh yeast

1 dl caster sugar

0.5 tsp salt (I personally use salted butter and leave this out)

2 tsp ground cardamon (optional)

800 g plain flour

Filling:

150 g soft butter (honestly I think we are talking at least a packet 250 g when we bake)

1 dl caster sugar (come on, these are just guidelines)

2 tsbp ground cinnamon (well a little bit more does not hurt)

1 beaten egg for glazing at the very end

Right so this is how you do it.

  1. First warm the milk to 37 degrees Celsius (finger warm) too hot the yeast will die, too cold it will not prove as it should
  2. Crumb the yeast in to a large bowl, pour the warm milk on top and stir, let the yeast dissolve. Add small lumps of butter, sugar and cardamom.
  3. Add flour but save about 1 dl while working the dough on a baking table later (ok I had never sifted anything in my life before I move to the UK so you do not have to do that at all).
  4. Work the dough hard for 5 min in a machine or 10 min by hand, until it feel right (hmm, it needs to be airy yet firm)
  5. Let it prove, covered of course and out of draft for about 30 min. So make this dough then do your school run or enjoy a coffee or whatever you like.
  6. Work the dough on a baking table easy for a few minutes, divide it in to 4 parts. Use a rolling pin and make a rectangle shape. Not too thin but definitely not too fat. Thinner rather than fatter.
  7. Butter the rectangle (do not be shy). Mix the sugar and the cinnamon and spread over (so this is how it looked like at our home last time with did it)
  8. Roll them up as you roll up a swiss roll and cut in to 10 pieces . Put them either in large paper cases or on a tray covered in baking paper. Cover with towel and let prove for approx 40 min (do not cheat on the prove time).
  9. Oven on 225 – 250 degrees (I have no idea gas, but google tells me gas mark 8)
  10. Beat the egg and glaze the bun, we put a very typical sugar on top called pearl sugar and no I can not find it here. I buy it when I am home in Sweden, it will be fine without!
  11. Buns in the middle of the oven for about 5 – 10 min.
  12. Cool on a wire rack
  13. Enjoy, eat about 20 and either share or freeze the rest (always good to have a spare at home for some fika time)

Now you can use what ever filling you like, nutella, marzipan, jam…go for it!

If you leave them for a couple of days and they go a bit dry, pop them in the oven for a few min with a little lump of butter on top. And I like to defrost them in the oven with a little lump of butter. Mum had this trick back in the day before she stopped eating sugar. She took a couple out of the freezer and then put them on top of the coffee maker while brewing the coffee and a lovely smell of coffee and cinnamon spread in the house (we all have our tricks).

Now you better eat a bun this weekend! If you have an big blue shop nearby they have some “fake” buns (as my friend called them) in their food bit. They taste fine, never as good as homemade but I would not turn them down. And of course if you are local to Edinburgh you have Peter’s Yard, they are a bit here and there now in town. Lovely lovely bakes and the coffee is rather good too. Enjoy!

Charlotte x

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2 thoughts on “Cinnamon Buns

  1. Sarah Bax

    Dear Charlotte, Thanks so much for the great recipe for cinnamon buns. I felt very inspired and got busy in the kitchen, early yesterday morning and was rather delighted with the results! I think I’ll be baking these a lot more in the future! Love your blog & look forward to more Swedish recipes… Best wishes, Sarah

    Date: Wed, 30 Sep 2015 12:20:52 +0000 To: baxsarah@hotmail.com

    1. Thank you so much Sarah, what a lovely message and I am glad you are liking it and also very glad the buns turned out fine! I shall try to put up some more recipes in the future. Have a soft gingerbread I make every Christmas using my grandmother’s recipe. Charlotte x

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