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Cinnamon buns
These buns are very popular in the Scandinavian countries where they are enjoyed with morning coffee. But I think they are equally delicious as an indulgent afternoon snack. They also freeze exceptionally well – just pop in the microwave for a few seconds and they are as good as fresh. In especially Finland, bakers add cardamom, but this is most definitely optional.
(makes about 20) rolex replica watches
800g flour
½t salt
2 packets yeast (10g each)
100g butter, melted
350ml milk
2 eggs
1t ground cardamom (optional)
Cinnamon butter
2t ground cinnamon
100g caster sugar
100g butter, softened
1 egg, to glase
Combine the flour, salt and yeast. Mix the butter, milk, eggs and cardamom (if using) and stir into the flour mixture. Knead until smooth and soft using your hands or the dough hook in your mixer. It will take about 5 minutes. Place in an oiled bowl, cover and leave to rise in a warm place for about 1 hour or until doubled in size.
In the meantime make the cinnamon butter by mixing together the cinnamon, sugar and butter.
Roll out the dough on a floured surface to about 3 mm thick (if working with a small space, do this in batches). Spread the cinnamon butter on the dough, and roll up to form a sausage, and cut into 2cm slices.* Pack the slices snugly into a 25x20cm tin, cut side up. Brush with egg, and leave to rise again for about 15-30 minutes and then bake for 20-25 minutes at 180ºC until they are golden. Serve hot, warm or at room temperature.
*Another method:
To make individual rolls, cut the dough sausage slightly on the diagonal, into fat ‘v’ shapes, with the bottom of the ‘v’ about 2cm and the top about 5cm. Turn them so they sit on the fatter sides. Press down on the top with two fingers until you think you will almost go trough to the bottom. Along the sides you will see the cinnamon stripes oozing outwards. Put the buns on an oiled and lined baking tray, allowing enough space in between for them to puff up as they rise and while they bake. Brush with beaten egg, and leave to rise. Bake as above.
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