Description
A traditional Swedish pastry is a perfect morning or afternoon fika treat. The average Swede eats cakes and pastry equivalent to 316 cinnamon buns per year – and that’s not counting the home-baked ones.
Ingredients
Units
Scale
- 35 g (1 1/4 oz) yeast
- 100 g (3 1/2 oz) sugar
- 300 ml (1 1/2 cup) milk
- 1 egg
- 120 g (4 oz) butter
- 1 tsp salt
- 1 tbs ground cardemom
- 750 g (26 oz) flour
Filling:
- 100 g (4 oz) butter
- 50 g (2 oz) sugar
- 2 tbs cinnamon
Glaze:
- 1 egg
- 2 tbs water
- pearl sugar
Instructions
- Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a dough mixer for 10–15 minutes. Let the dough rise while covered at room temperature for 30 minutes.
- Roll out the dough so it is about 3 mm (1/8 in) thick and 30 cm (12 in) wide. Spread the room-temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place them with the cut edge upward in paper molds. Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.
- Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in the oven (220°C/425°F) for 5–6 minutes. Allow to cool on a rack.
- Category: Baking, Pastry
- Cuisine: Swedish