When I was approached by Nordic House, a favourite website of mine, it truly is one of the most exquisite online shops I’ve ever come across, all their products are totally irresistible, I couldn’t have been more delighted. The company is run by husband and wife dream team Sandie and Alan Wallman. Sandie, the warmest most generous person I’ve come across on social media explained that she longed to create an online lifestyle magazine, wanting to moving away from paper, (digital magazines can save the world millions of hectares of forest each year) and this being important to Nordic House ‘Life and Style’ was born. This digital publication is packed full with beautiful products, thoughtful articles, ideas, travel and a few recipes by Nordic Kitchen stories.
So how to decide what to submit to this gorgeous magazine, you can’t go to any Scandinavian country without coming across enriched sweet buns, flavoured with cinnamon and cardamom and at Christmas with saffron and almond so they where a must. The second recipe I wanted to be seasonal and as Scandinavians have a passion for foraging a recipe using fungus sprung to mind. I will go into more detail on this in my next blog.
Now that we’ve moved into the Autumn months why not set aside a few hours at the weekend to baking these cinnamon buns. They really are easy to make, best eaten on the day they are baked but can be frozen for up to 2 months , thawed and warmed through in the oven before serving with a good strong coffee.
Swedish Cardamom Buns
- 30 g Fresh Bakers Yeast or 12g fast action dried yeast
- 250 ml Whole Milk
- 570 g of Strong White Flour
- 5 g freshly ground Cardamom
- a good pinch sea salt
- 110 g Butter cut into small dice & room temperature
- 65 g Caster Sugar
- 1 Large egg 55g,
- 90 g Caster Sugar
- 200 g Butter room temperature
- 1 Tbls Ground Cinnamon
- 1 tsp plain flour
- Egg for glazing
- Sugar Nibs
- Begin by crumbling the yeast in the bowl of your stand mixer with the dough hook attached, heat the milk to 38C and pour into the mixing bowl and stir to incorporate the yeast with the milk. Add the flour, cardamom, sugar and salt and mix until a dough forms on a slow speed. Once the dough has come together add the egg and the butter, increase the pace to medium/high and work the dough for another 5-8 minutes or until it feels shiny and smooth. Flour your work surface lightly and place the dough on top, cover with a clean tea towel and prove for 20 minutes.
- Mix together the butter, sugar, cinnamon and flour to make a smooth paste.
- Shaping the dough: On a lightly floured surface, roll the dough out into 50x40cm. Spread the butter-sugar mixture onto entire surface, making a thin layer. Fold the dough in half, then roll again gently to make an approximate rectangle measuring 30x40cm.
- Cut the dough into roughly 2.5cm wide strips, I find a pizza wheel good for this job. Twist each strip several times, slightly stretching it as you do so. Cut another strip in half and coil it round the bun, tucking the ends underneath. Continue with the rest of the strips.
- Arrange the buns on a baking sheet lined with parchment paper (if they’re too crowded, use 2 sheets), keeping as much space between them as possible. Cover and let prove for 30–45 minutes or until doubled in size.
- Meanwhile, set the oven shelf to the middle position and preheat to 200C.
- Brush the buns with an egg wash, sprinkle with sugar nibs, and bake for 10-12 minutes or until golden brown. Allow buns to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- The buns are best the same day they are made, but can be frozen for up to 2 months and reheated in the oven before serving.
There are many ways to shape a Swedish bun, this first video is described in the recipe above.
Here’s option 2