Cinnamon Buns

25 Apr

Enough said in the title –  todayI dug out my old cooking book from the school I decided to bake some good old Scandi cinnamon buns.

Apologies the recipe uses deciliters – a usual baking measurement in Finland – according to my book one dl is approximately 65 grams of flour or 100 ml of milk.

Dough (generally for Pulla):

 2 dl milk

25 g yeast (I used 1 sachet of dried yeast)

1 egg

3/4 teaspoons salt

3/4 dl sugar

1-2 teaspoons of ground cardamom

5-6 dl flour

75 g of margarine or 1/2 oil

If using cardamom pods like me, split them and crush the seeds inside. Without any fancy equipment, I just used the rolling pin to do this task

1. Add yeast to warm milk OR if using dried yeast add the yeast to flour

2. Mix (by wooden spoon) the egg,  half of the flour, salt, sugar, cardamom with the warm milk. Mix vigorously. Add the rest of the flour and mix by hand.

3. Add soft margarine OR oil

4. Knead the dough until it doesn’t stick to your hands anymore (add flour if necessary).

5. Leave the dough to rest and double its size in a warm place (confession: my dough wasn’t doubled when I used it…)

Cinnamon buns:

In addition to the dough you will need

30 g butter

~1/2 dl sugar

1-2 tbls cinnamon

1 egg needed to brush onto the buns

6. With a rolling pin roll out the dough to a square (the dough approx. 0.5 cm thick)

7. Soften the butter (I did that between my fingers). Spread the butter on to the dough and sprinkle sugar and cinnamon on top of that

8. Roll the dough and cut into pieces (in zig zag style).

9. With both of your little fingers press down the dough on the thinnest part of the dough

9. Brush the buns with a (mixed) egg and sprinkle sugar on top (no sugar here though)

10. Bake in 225 C (~ gas 8) for about 10 minutes until golden brown.

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