Aline's cinnamon buns
Delicious buns perfect for a Swedish fika.
These Cinnamon and cardamom buns is a recipe that I have baked and developed after following my grandmas recipe when I was a kid. It started with grandma Elsie and is now here.
To be honest I mostly just pour the ingredients wit rough measurements and feel what the dough needs, more than measure precisely. So this is simply a try to get it down in a rather correct fashion. But it's mostly in the feel of the dough that these gets baked.
Try to make them your own, with other spices and fillings. Some ideas:
-Almond paste and cardamon
-Chocolate (and hazelnut?)
-Blueberry and lemon zest
-Vanilla (with vanilla cream or just vanilla sugar and butter... Or both.)
Ingredients
Dough
- Butter (150 g)
- Milk (5 dl)
- Yeast (preferably fresh) (1 cube)
- Sugar (2,5 dl)
- Cardamom seeds (1 Tbsp)
- Salt (1 tsp)
- Flour (ca 12-14 dl)
Filling
- Butter (room temp) (ca 200 g)
- Sugar (ca 2 dl)
- Cinnamon/cardamom/vanilla/etc (2-3 Tbsp)
Toppings
- Egg (1)
- Optional pearl sugar/ cardamom-sugar/ almond flakes etc
Instructions
- Melt the butter on the stove and when melted, remove from heat and add in the milk. Should at this point be ca 37°C.
- Crumble the yeast and add 0,5 dl of sugar and watch the yeast slowly melt. When melted add the milk+butter mixture.
- Use a mortar to grind the cardamom and add to the mixture alongside the rest of the sugar and the salt.
- Add in flour little by little, being careful not to add to much.(danger of dry buns) If you slap the dough it should look like small stars on your skin.
- Let the dough rise for 50 minutes.
- Time for the filling: we simply mix the butter with the sugar and spice, preferably with an electric mixer, to create fluffy spreadable filling.
- Roll out the dough to 0,5-1 cm thickness and spread the filling out to the corners.
- For the shaping: fold over half and cut into strips ca 2 cm wide. cut a slit along the middle and twist. Twist up the strip to a rose-shape and secure the end under the bun.
- Preheat oven to 210°C
- Let rise on baking-sheets under a towel for 40 min.
- Beat up the egg with 1 Tbsp of water.
- Brush the buns with the egg wash and add optional toppings.
- Bake for ca 10-12 minutes in the middle of the oven or until golden brown.