Yesterday, a facebook friend of mine who is of Swedish descent, let us know that it was Cinnamon Bun Day in Sweden. How cool is that! She also posted a link to a Swedish website that tells us a little more about the holiday and includes this recipe for authentic Swedish cinnamon buns. Cardamom is a big deal over there and it is included in the dough portion of this recipe. I’ve never cooked with cardamom before so I wanted an to get an idea of the flavour. According to author Julee Russo, cardamom is a “fragrant cinnamon-like seed, lemony flavour, mellow aroma, a little bitter, but warming and agreeable.” I didn’t have the time to make these cinnamon buns yesterday but I am tempted to try them this weekend. The original includes weights in grams and although we use the metric system here in Canada most of us are more comfortable in imperial when cooking so I converted the measurements to cups. I was confused by the amount of yeast as well. Apparently, they bake with fresh yeast, whereas here in Canada we use active dry yeast. I found a site where you can figure out the conversion. http://makebread.com.au/fresh-yeast-conversion/ If you make these, let me know how they turn out.
Swedish Cinnamon Buns
Makes 25 buns
35 g (1¼ oz) fresh yeast ( 8 g packet or 1 1/4 teaspoons of active dry yeast)
100 g (4 oz) sugar (1/2 cup )
300 ml (1½ cup) milk
120 g (4 oz) butter (1/2 cup)
1 tsp salt
1 tbs ground cardamom
750 g (26 oz) flour ( 3 1/4 cups)
100 g (4 oz) butter (1/2 cup)
50 g (2 oz) sugar (1/4 cup)
2 tbs cinnamon
2 tbs water
Prepare yeast according to package directions. 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 large paper liners. Place on a baking sheet and let it 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. If you can’t find pearl sugar, crush some sugar cubes and sprinkle on top. Bake in the oven (220oC/425oF) for 5–6 minutes. Allow to cool on a rack.