📷 Rikke Hjuler
My Swedish Cinnamon Buns (40 buns)
Ingredients
Dough
½ liter milk
125 gram butter (real butter, not margarine)
50 gram yeast
1 dl sugar
1½ liter all-purpose flour
¼ teaspoon salt
Remonce
180 g of softened butter (not melted)
1 ¼ dl granulated sugar
Ground cinnamon (or vanilla and saffron)
Decoration
Swedish pearl sugar or sugar sprinkles of your choice
Instructions
Dough
Melt the 180 g of butter in a small saucepan. Add the ½ liter milk to the melted butter. Be aware that the temperature should not exceed 37C. Crumble the 50 gram of yeast in a large bowl and add the poor the butter/milk over the yeast. Stir until the yeast is dissolved. Add all the dry ingredients and knead the dough for a while. Leave the dough to rest for 30 minutes under a tea towel. Divide the dough into two portions once it’s raised and roll dough out with a rolling pin.
Remonce
Mix the 180 g of softened butter, the 1 ¼ dl of granulated sugar and the cinnamon and spread the remonce on top of the dough. Fold the dough twice into three layers and divide it into 20 pieces. Each piece should be twisted several times. By the end tie a knot of the twisted piece of dough and put it on a heat proof baking sheet or plate. Repeat with second portion of dough. Proceed until you have a total of 40 buns.
Make the buns rest for another 30 minutes under a tea towel and brush the knots with egg and sprinkle Swedish pearl sugar on top of them.
Bake the buns for approximately 8 minutes in the middle of a preheated oven at 225C.
📷 Rikke Hjuler