Friday, October 16, 2015

Swedish Cinnamon Buns



We Swedes take our cinnamon buns seriously. So seriously, as a matter of fact, that we even have our own day on the calendar. Last Monday was National Cinnamon Bun Day, or Kanelbullens Dag, and in true Swedish fashion, it had to be celebrated!

I made a fresh batch when I woke up in the morning, which was a perfect way to lighten up a rainy weekend on hurricane watch, and cheering up a hubby who was getting over a cold. And it's a wonderful bonus to have your kitchen smelling like cinnamon buns all day.




I love my mom's cinnamon buns. She never follows a recipe completely, but they always turn out great. I think that's one of the great secrets when it comes to successful baking, getting so familiar with your own baking, that you can tell when the dough 'feels' ready, and knowing when you need to add more of one thing or another. 

This wasn't the first time I've ever made cinnamon buns, but I decided to read up on what tips other bakers have when it comes to making the ultimate version. By following these few adjustments, the outcome was the most fluffy, light and moist cinnamon buns I have ever made. 

Here're a few tips:




Use half milk, half heavy cream. Normally Swedish cinnamon bun recipes call for milk, but by switching out half of the amount for cream, you'll get really moist buns.

Don't use all the flour at once. Sometimes it's better to use a little less flour, and then add more after the dough has been allowed to rise for 40 minutes. This way you make sure the bread doesn't become too compact. 




Work the dough for a long time. I used a dough hook on my Kitchen Aid, but you can do it the old fashioned way by hand. By working the dough in a baking machine on low speed for about 10 minutes, long "gluten threads" form that help keep the dough elastic, which makes the buns light and fluffy. 

Go nuts with filling! We both know these babies are not meant for dieting. Don't be shy with the butter, cinnamon and sugar. In this case, more is still more.




The boys loved the buns, and might have had two each. But then again, it's not every day we get to celebrate Cinnamon Bun Day!






It was so cute to see how they snuggled feet while eating their cinnamon buns. I think that, and the chuckle they made after having the first bite, was the biggest compliment I could ever have gotten.

Cinnamon buns for everyone!



Cinnamon Buns
from Malincalla

Dough:
1 package dry yeast
150 g butter
250 ml milk and 250 ml heavy cream combined
½ tsp salt
90 g sugar
1 tsp cardamom 
1 egg
780 g flour 

Filling:
Butter (as wanted)
A few teaspoons ground cinnamon
Sugar
Vanilla sugar

1 whisked egg for brushing
Pearl sugar


Directions:

  1. Put the yeast in a bowl. Melt the butter. Add the liquid to the butter and heat until between 105-110°F.
  2. Pour the liquid over the yeast and stir until dissolved. Add salt, sugar, cardamom, the egg and most of the flour. Work the dough for about ten minutes, until it comes together nicely and releases from the sides of the bowl.
  3. Let the dough rise covered for about 30-40 minutes. Pour the dough onto a floured surface, and work in the remaining flour.
  4. Divide the dough in half and roll it into a rectangular shape. Spread it with butter and sprinkle the sugar and cinnamon. Roll into a roll from the long side.
  5. Cut them into 0.8 inch slices and put them in baking forms. Let the buns rise covered until doubled in size, for about 20-30 minutes. Preheat the oven to 480°F. 
  6. Brush the buns with the whisked egg and sprinkle with pearl sugar. Bake on the middle rack in the oven for about 8-10 minutes. Let cool under baking towel.




Kanelbullar

Deg:
50 g jäst
150 g smör
5 dl gräddmjölk
½ tsk salt
1 dl socker
Ev 1 tsk kardemumma
1 ägg
1.3 liter vetemjöl

Fyllning:
Valfri mängd smör
Ett par teskedar malen kanel
Socker

1 lätt uppvispat ägg till pensling
Pärlsocker


Gör så här:
Smula ner jästen i en degbunke. Smält smöret i en kastrull. Tillsätt vätskan och värm till fingervarmt, ca 37°C.

Häll degspadet över jästen och rör tills den är upplöst. Tillsätt salt, socker, kardemumma, ägget och det mesta av mjölet. Arbeta degen smidig, när den släpper bunkens kanter är den färdig. Omkring 5 minuter med maskin och 10 minuter för hand.

Låt degen jäsa övertäckt ca 30-40 minuter. Stjälp upp degen på mjölat bakbord. Arbeta in resten av mjölet och knåda degen smidig.

Dela degen mitt itu och kavla ut varje del till en rektangulär platta. Bred på smör och strö över sockret och kanelen och rulla sedan samman degplattorna från långsidan.

Skär dem i ca 2 cm breda bitar och lägg dem med snittytan uppåt i pappersformar. Låt bullarna jäsa under bakduk till dubbel storlek ca 20-30 minuter.
Värm under tiden ugnen till 250°C.

Pensla bullarna med det uppvispade ägget och strö sedan över pärlsocker. Grädda mitt i ugnen ca 8-10 minuter. Låt kallna under bakduk.

1 comment:

  1. Hej! Bor i Kalifornien och jag använde active dry yeast. Försöker nu fundera ut varför bullarna inte jäste alls? Följde receptet till punkt och pricka. Hjälp!

    ReplyDelete