Edited 27.11.2015: I’ve edited this recipe to get a better, lighter and softer bun. They will expand more in the oven and give a thicker, fluffier result.
Is it Friday already? This week has flown by. It’s as if I blinked for a second and BAM, that was it. Do you ever get that feeling? The last 5 days have been a muddle of appointments, errands, deadlines and decisions. I think my brain is ready for the weekend.
My nearly four year old daughter started swimming lessons this week together with 5 other kids from her Kita group. They get picked up at the Kita in the morning and dropped off after the lesson. It’s a big step for us because apart from paying the fee we as parents are not involved at all. There is of course help at hand, but the kids pretty much get ready themselves and go on to have a class. Afterwards, they get dressed by themselves and then the driver brings them back to the Kita. She was excited and I was so proud.
Did I mention I am getting married in 3 weeks? There is ribbon and card all over my dining room table. I still need to decide what our son is going to wear and I need to find a big enough umbrella in case it rains. And then there’s the last RSVP’s I need to chase and well, I’m looking forward to letting my hair down (…or up?) in exactly 21 days.
I won’t bore you with the fact that its the start of a new month and therefore I need to do our company’s taxes etc. so let’s just take a moment. Let’s sit down for 10 minutes. Let’s breathe. Let’s have a cup of coffee and a cinnamon bun and contemplate what fun things we will be doing over the weekend. I’m having a girls’ night tomorrow. What are your plans?
Swedish cinnamon buns – Edited
makes 15-20 depending on size
10g fresh yeast
1/4 tsp ground cardamom
1/4 tsp salt
for the filling:
20g butter, melted
3/4 tsp cinnamon
1. Melt 20g of butter in a saucepan over low heat and then add the milk. Heat the mixture to lukewarm (about 37 degrees C). Take it off the heat and add the sugar, salt and cardamom.
2. Put the 200g of flour in the bowl of a standmixer. Use the dough hook. Start the machine and slowly add the liquid mixture.
3. Let the machine kneed the dough for about 10-15 minutes. The dough will be sticky to start with. If after 10 minutes it is still very sticky, add a tbsp of flour and let it knead for another 5 minutes. Once the dough is soft and comes away from the bowl, stop the kneading. It will still be a wet but shouldn’t stick to your hands. Then cover the bowl with clingfilm and let it rise to twice its size (about 45-60 minutes).
4. Preheat the oven to 230 degrees C.
5. Roll out the dough on a floured surface. Roll it into a long rectangle.
6. In a small bowl, mix the cinnamon and sugar.
7. Brush the dough with the melted butter and sprinkle the cinnamon sugar on top.
8. Roll up the dough as if it was a carpet. You need to roll along the long side so you get a long and narrow roll.
9. Cut the roll into slices 3-4 cm thick. Place them cut side down (so you see the cinnamon swirl) on a baking tray lined with baking paper.
10. Cover with clingfilm and let rise and thicken for about 30 minutes.
11. Bake for 5-8 minutes until golden and then let them cool on a wire rack.