Kanelbullar (Cinnamon Buns)

Dough

• strong white flour500 g
• whole milk250 ml
• fresh yeast25 g
• sugar80 g
• butter80 g
• eggs1
• ground cardamom2 tsp
• salt1 tsp

Filling

• butter100 g
• brown sugar100 g
• ground cinnamon2 tbsp
• ground cardamom1 tsp

Finishing

• eggs1
• pearl sugar
• sugar2 tbsp
• water2 tbsp

Dough

1. 01

   Take the 80 g of butter for the dough and the 100 g for the filling out of the fridge to soften. Warm the milk until lukewarm and dissolve the yeast in it (with instant dried yeast, use 8 g instead of 25 g fresh). Add the flour, sugar, cardamom, salt and egg and mix to a dough.

2. 02

   Knead for 10 minutes, adding the softened butter a little at a time, until smooth and elastic.

3. 03

   Cover and prove for 1 hour until doubled.

Filling

4. 04

   Beat the softened butter, the brown sugar, the cinnamon and the cardamom to a soft paste.

5. 05

   Roll the dough into a rectangle about 40 by 50 cm and spread the filling to the edges.

6. 06

   Fold the dough in three like a letter and cut it across into 12 strips.

7. 07

   Stretch each strip a little and twist it, wind it twice around two fingers, then bring the end over the top and tuck it underneath to make a knot.

Finishing

8. 08

   Set the buns on lined trays, cover, and prove for 45 minutes until visibly puffy. Heat the oven to 220°C while they prove.

9. 09

   For the syrup, bring the 2 tbsp sugar and the water to the boil in a small pan, stirring until the sugar dissolves, then set aside.

10. 10

    Beat the egg, brush it over the buns and scatter with pearl sugar.

11. 11

    Bake at 220°C for 10 to 12 minutes only. Swedish buns are baked hot and fast and pulled while still pale gold — longer and they dry out.

12. 12

    Brush with the sugar syrup while hot and cool on a rack.