Filed under: Food
Jassy Davis
This week's recipe is for
kanelbullar - the
cinnamon buns that are the essential accompaniment to coffee in Sweden. Swedish bakeries have been selling them since the 1920s, but it was 1950s cookbook
Vår Kokbok (
Our Cookbook) that popularised baking them at home.
And when the
Swedish Home Baking Council was looking for the quintessential Swedish bake to mark their 40th anniversary, the cinnamon bun was the obvious choice. Now, every 4th October, Swedes celebrate
Kanelbullens Dag (National Cinnamon Bun Day) with a cinnamon-bun heavy
fika (coffee break).
These buns are made with an enriched yeast dough that's spread with a mixture of butter, sugar, cinnamon and - crucially -
cardamom. It's the cool spice of cardamom that gives these buns their distinctive Scandinavian flavour. I've used regular dried yeast to make this dough, but if you can get your hands on fresh yeast from your local baker then 40g fresh yeast should do it.
The easiest way to shape the buns is to roll out an even rectangle, cover with the cinnamon butter and then roll up into a cylinder. You can slice the buns off the roll and bake - this video shows you how to shape
these simple buns.
In Swedish bakeries the buns are often folded into knots. They look complicated, but once you get the hang of corkscrewing the strands of dough, it's easier than it seems. For a great video demonstration showing you how to make the knots,
click here.
The buns are great warm or cold and they freeze really well for up to three months. To serve, just defrost overnight and then warm at gas mark 3/160°C/fan oven 180°C for 5-10 minutes to warm through.
Swedish cinnamon bun
1 hour 15 minutes to prepare + rising, 12-15 minutes to cook
Makes 16-18 buns
Cook's note: Suitable for vegetarians
125g unsalted butter, chopped
500ml cold whole milk
1 tbsp caster sugar
15g dried yeast
750g strong white flour, plus extra to dust
1 tsp salt
1 medium egg, beaten
Filling:
25 cardamom pods (or ½ tbsp ground cardamom)
125g unsalted butter, softened
100g caster sugar
1 tbsp ground cinnamon
Glaze:
1 medium egg, beaten
Nibbed sugar or roughly crushed sugar cubes, to sprinkle
Make the dough by melting the butter over a low heat. Remove from the heat and stir in the cold milk and sugar. Leave for 2 minutes to cool (the milk should be hand hot), then sprinkle the dried yeast over the top. Set aside for 10-15 minutes, until the yeast is frothy.
Sift the flour into a large bowl with the salt. Pour in the yeast mixture and the beaten egg and mix together with your hands to make a firm dough. Lightly dust your work surface with flour and turn out the dough. Knead for 10 minutes or until the dough is springy and elastic. Place the dough in a large, clean bowl and cover with a tea towel. Leave somewhere warm to rise for 2 hours or until doubled in size.
If you're using cardamom pods, place them in a mortar and pound with a pestle to separate the seeds from the papery skins. Discard the skins and grind the seeds to make a fine powder. Beat the butter, sugar, cinnamon and cardamom together.
Lightly dust your work surface with flour and turn out the dough. Punch the dough to flatten it, then roll out to make a neat rectangle approximately 50cm x 35cm - knock the edges with the rolling pin to straighten them up as you roll. Spread the dough with the cinnamon butter mixture.
Either roll the dough up to make a cylinder and then slice 2cm thick rounds off the cylinder or pick up one of the short ends of the dough and fold one-third of the dough over to the centre, then fold the remaining one-third of the dough over to make a long, thin rectangle. Slice a 2cm strip from the rectangle and cut it in half, stopping a few millimetres from the end so you have two linked strands. Twist these two strands separately so they corkscrew, then fold them around each other to make a knot.
Repeat to make 16-18 buns. Place the buns on two large baking trays, cover with tea towels and leave for 45 minutes to rise - they should have doubled in size. Meanwhile, preheat the oven to gas mark 7/220°C/fan oven 200°C.
Beat the egg with 1 tsp water and brush over the buns to glaze them. Sprinkle with the nibbed sugar or crushed sugar cubes and bake for 10-12 minutes or until golden and they feel light when you pick them up. Serve warm or cold.