Sharon Reid

 

To the uninitiated Tuesday 4th October is Cinnamon Roll Day, otherwise known as Kanelbullens Dag, a Swedish festival where, you guessed it, Cinnamon rolls/buns of various varieties are eaten. To acknowledge this popular tradition, why not try making these yummy cinnamon buns with this recipe by Bronte Aurell, the owner of ScandiKitchen, and author of two cookbooks: The Scandi Kitchen and Fika & Hygge both published by Ryland Peters & Small.The ScandiKitchen -Cookbook, Bronte Aurell,

Alternatively, if you don’t fancy making cinnamon buns yourself, then head down to ScandiKitchen and make the most of their 2 for 1 offer.*

ScandiKitchen’s Real Cinnamon Buns Recipe

Makes 16

FILLING:

80g plus 1 tablespoon butter, at room temperature

1 teaspoon plain flour

1 tablespoon ground cinnamon

1⁄2 teaspoon ground cardamom

1⁄2 teaspoon vanilla sugar

80g sugar

Egg, for brushing

TOPPING:

Syrup (see below)

Nibbed ‘pearl’ sugar or chopped, toasted nuts

2 baking sheets, greased and lined with baking parchment

DOUGH:

13g dried yeast or 25g fresh yeast **

250 ml whole milk, heated to 36–37°C (97–99°F)

80g butter, melted and cooled slightly

40g caster sugar

400–500g white strong flour

2 teaspoons ground cardamom

1 teaspoon salt

1 egg, beaten

flaked almonds, to decorate

**If using fresh yeast, add the warm milk to a mixing bowl and add the yeast: stir until dissolved, then pour into the bowl of the food mixer.

To make the dough:

Pour the warm milk into a bowl, sprinkle in the yeast and whisk together. Cover with clingfilm and leave in a warm place for about 15 minutes to become bubbly. Pour into the bowl of a food mixer fitted with a dough hook. Start the machine and add the cooled, melted butter. Allow to combine with the yeast for 1 minute or so, then add the sugar. Allow to combine for 1 minute.

In a separate bowl, weigh out 400g, add the cardamom and salt and mix together. Start adding the flour and spices into the milk mixture, bit by bit. Add half the beaten egg. Keep kneading for 5 minutes. You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it. It is better not to add too much flour as this will result in dry buns. You can always add more later.

Once mixed, leave the dough in a bowl and cover with a dish towel or clingfilm. Allow to rise for around 30 minutes or until it has doubled in size.

SYRUP:

3 tablespoons golden syrup and 6 tablespoons water, heated in a saucepan.

Method:

Dust the table top with flour and turn out the dough. Knead the dough with your hands and work in more flour if needed. Using a rolling pin, roll out the dough to a 40 x 50 cm/16 x 20 in. rectangle.

In a bowl, add the butter, spices and sugars and mix together well. Using a spatula, spread the mixture evenly over the rolled-out dough. Carefully roll the dough length -ways into a long roll. Using a sharp knife, cut 16 slices.

Place the swirls onto the baking sheets (not too close as they will rise further). Leave to prove under a dish towel for 30 minutes.

Preheat the oven to 200°C (400°F) Gas 6.

Brush each bun lightly with egg and pop the buns into the preheated oven to bake for around 10–12 minutes. Watch the buns as they bake: they can go dark very quickly and you may also need to move the buns around in the oven if they are not baking evenly.

When golden, remove from the oven. Brush the buns lightly with the warmed syrup then decorate with the nibbed ‘pearl’ sugar or chopped, toasted nuts. Immediately place a damp, clean dish towel on top for a few minutes to prevent the buns from going dry.

The secret to making the best cinnamon buns? Love. Lots of it. Knead the love into the dough.

Enjoy!

*Offer valid until Tuesday 4th October, for further information please visit: www.scandikitchen.co.uk