Sigalon's Selected Soup Ingredients

It's that time of year again: October 4 is Sweden's National Cinnamon Bun day. I love that. Every opportunity to celebrate good food, right?

I haven't baked any buns this year (can't fit any in the freezer, due to all my bread!), but I'll re-post the recipe from two years ago. It really produces wonderful buns, so if you haven't tried it yet, I urge you to do so!




Swedish Cinnamon Buns
(printable recipe)
based on a recipe from Bara Bullar by Åsa Swanberg

Makes 40

80 g fresh yeast
2 eggs
500 ml finger-warm milk (2 cups)
1 kg wheat flour
200 g demerara or muscovado sugar
150 g butter, softened
1 tsp salt
2 tsp cardamom

Filling:
80 g butter, softened
demerara or muscovado sugar
cinnamon

Decoration:
1 egg, beaten with 1/2 tsp water, and a tiny pinch of salt
pearl sugar

Crumble the yeast into a bowl. Add some of the tepid milk, and stir until the yeast is dissolved. Add the rest of the milk, half of the flour and both of the eggs. Leave to proof, covered, for one hour.

Add the rest of the flour, the sugar, salt, cardamom and butter. Work into a smooth and silky dough. Here's when you might need a bit more flour. Transfer the dough to a clean bowl, cover and leave to proof for 30 minutes.

Divide the dough into two. Roll out each part to a large rectangle. Spread with butter, and sprinkle with sugar and cinnamon. Roll each rectangle into a tight roll, starting at the long edge, and cut each roll into about 20 pieces. Place each piece in a paper cup on a baking sheet (covered with parchment paper so you won't end up with a mess), cover and leave to proof for 30 minutes.

Beat the egg with a pinch of salt and 1/2 tsp of water, and brush this carefully on the buns. Finish by a light sprinkling of pearl sugar.

Bake at 250°C for 6-8 minutes, until they're as golden as you like them.

Recipe in Swedish:
Bästa kanelbullarna