These delightful Scandinavian cinnamon buns are a perfect pairing with a cold glass of milk or for serving at a party. Here's how to make them:
For the dough:
- 7 dl wheat flour
- 1.5 tsp fine sea salt
- 1 dl cane sugar
- 2 tsp dry yeast
- 1 tbsp cardamom
- 2.3 dl milk
- 75 g regular salted butter
- 1 large egg
- 50 g pre - ferment (what's pre-ferment?)
For the filling:
- 85 g regular salted butter
- 1 dl cane sugar
- 2 tbsp cinnamon
Sift the flour into a large bowl. Add the salt, dry yeast, cardamom, and sugar, then mix thoroughly using Knåda's Dough Whisk.
In a saucepan, melt the butter over low heat with the milk. Pour the melted mixture over the dry ingredients and add the egg and sourdough starter.
Transfer the dough to a large bowl and cover it with plastic wrap. Let it rest in a warm place for approximately 45 minutes, allowing the dough to double in size.
While the dough is rising, prepare the filling by mixing the butter, cane sugar, and cinnamon.
Line a cast-iron pan or a round baking dish (about 30 cm in diameter) with parchment paper.
Turn the dough out onto a well-floured work surface and use Knåda's rolling pin to roll it into a rectangle about 2 cm thick.
Spread the filling evenly over the dough. Start by folding one half of the dough evenly over to the other long side. Then gently roll the dough with the rollinbhonce more to make the filling stick to the dough.
Cut the piece into 9 slices and roll them.
Place the buns in the cast-iron pan, arranging them closely together with the cut sides facing up and down. Cover them with plastic wrap and let them sit for an additional 30 minutes.
Preheat the oven to 175°C.
Brush the buns with beaten egg and, if desired, sprinkle with cane sugar.
Bake the buns for about 30-40 minutes. Once baked, remove them with the parchment paper without separating them.Allow them to cool on a wire rack and then separate them.
Nothing beats the combination of these cinnamon buns and a cold glass of milk. Enjoy!