Classic Swedish cinnamon buns

Classic Swedish cinnamon buns

 

Dough, 40 buns

75 grams of fresh yeast (or 20 gram instant yeast)
5 decilitres of milk (500 grams, room temperature)
2 decilitres of sugar (180 grams)
2 eggs (room temperature)
1 teaspoon of salt
1 tbsp of cardamom or cardamom
1 - 1.1 kilo of wheat flour (high protein / gluten content)
200 grams of butter (room temperature)

Filling

175 grams butter (room temperature)
2 deciliters sugar
0.5 dl breadcrumbs
1 tbsp water
2 tbsp cinnamon (or more)

Topping

1 egg
1 small pinch of salt
1 tbsp milk
pearl sugar for decoration

Instructions

  1. Take all the ingredients out of the fridge and let them get room temperature. 

  2. Crumble the yeast into the dough bowl. (If you use instant yeast, start by mixing the yeast with the flour instead in a separate bowl) 

  3. Add the milk, sugar, eggs, cardamom and salt. Stir so that nothing sticks to the bottom.  

  4. Pour in the flour (or the flour and yeast mix if you use instant yeast) and start the food processor. 

  5. While mixing the dough, add the butter in smaller pieces. 

  6. Work the dough really smooth in the machine or by hand. This takes about 15 minutes. You'll know the dough is done when the surface looks smooth and shiny. Double check by doing a "gluten test" to make sure the dough has long, strong gluten threads. (Gluten test: Cover your fingertips with flour and remove a small piece of dough from the bowl. Dip the piece of dough in flour and then stretch it between your fingers into a rectangle. If you can stretch it so that the square is as thin as a nylon stocking and you can almost see through it, the dough is ready.

  7. Cover with plastic wrap or a damp towel and let rise until double in size, about 45-60 minutes. If the room is cold, it may take longer than that. The warmer it is, the faster the dough will rise.  

  8. Meanwhile, mix all the ingredients for the filling. Taste your way through.

  9. Turn the dough out onto a lightly floured board and roll it into a horizontal rectangle (0.5 - 1 cm thick).  

  10. Spread the filling over the dough. Be sure to spread all the way to the edges.  

  11. Fold the dough in three (towards you) and cut into 40 bars. Twist into cinnamon buns and place them on baking sheets covered with parchment paper. 

  12. Cover with plastic wrap or a damp towel and let rise until doubled in size (45 - 60 min). Set the oven to 250 degrees Celsius and let it heat while the buns are rising. 

  13. For the topping, whisk together the eggs, salt and milk to an egg wash and brush the buns gently. Top with pearl sugar. 

  14. Place the tray in the center of the oven and bake until the buns are golden (about 7-8 minutes). 

  15. Leave to cool on a wire rack. Done!