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Swedish Cinnamon & Cardamom Buns

Prep Time30 minutes
Cook Time10 minutes
Resting time55 minutes
Total Time1 hour 40 minutes
Cuisine: Swedish
Servings: 14 buns
Author: louise

Ingredients

  • 30 g Fresh Bakers Yeast or 12g fast action dried yeast
  • 260 ml Whole Milk
  • 285 g Plain flour
  • 285 g 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 55,
  • Filling
  • 70 g  Caster Sugar
  • 150 g Butter room temperature
  • 1 Tbls Ground Cinnamon
  • 1 tsp plain flour
  • Egg for glazing
  • Sugar Nibs

Instructions

  • Place the flour, cardamom, sugar and salt into a free standing mixer with a dough hook attached. Pour the milk into a saucepan and heat to 38C. Crumble the fresh yeast into the warm milk and stir to incorporate, if you're using fast action pour over the flour. Pour the milk mixture into the flour and start mixing on a low speed, now add the egg and continue to mix for a minute or so. Now add the butter a tablespoon at a time. Once all the butter has been added 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 half of the dough surface. 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.

Notes

*If you do not like cardamom just leave it out of the dough mixture.