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Swedish Cinnamon Buns
Swedish Cinnamon Buns

Before you jump to Swedish Cinnamon Buns recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to swedish cinnamon buns recipe. You can cook swedish cinnamon buns using 14 ingredients and 20 steps. Here is how you achieve it.

The ingredients needed to prepare Swedish Cinnamon Buns:
  1. Get 500 ml milk (warm)ca 35°C
  2. Get 12 grams dry yeast (or 50g fresh)
  3. Provide 1/2 tbsp cardamom seeds
  4. Use 660 grams Flour
  5. Prepare 150 g Sugar
  6. Take 150 g flour
  7. Use 1 1/2 tsp salt
  8. Get 175 grams butter
  9. You need 1 splash milk
  10. Prepare Filling
  11. Use 100 grams marzipan
  12. Provide 175 grams butter
  13. Use 1 1/2 tbsp ground cinnamon
  14. Take 1 egg for brushing
Instructions to make Swedish Cinnamon Buns:
  1. Heat milk to circa 38°C (little warmer than body temp)
  2. Measure out flour(660g) and sugar in large bowl transferering ca 2 deciliter to a smal bowl and mix with a little 38°C milk. Leave it in a water bath that is 27° warm for 15 minutes. It will foam up
  3. Mix all the other ingredients except butter in a large bowl (cardemon, salt, milk, sugar)
  4. Now add the yeast mix that have sat and grown.
  5. Mix it well and add enough flour so it can be worked on the bench add more gradualy (ca 150 gram give or take 100 depending on weather and quality of flour). Kneed it for at least 10 it should be firm and smooth
  6. Work 270 gram soften butter through dough it will get quite sticky so after you worked it through add a few hand fulls of flour to bring it back to shape
  7. Let proof in 30°C atmosphere for 30 minutes.
  8. Cover and leave over night (at least 8 hours) in fridge
  9. Make filling by mixing 1 dl sugar high grade marzipan(50%) softened butter and cinamon
  10. Knock back dough split it in half
  11. Use rolling pin to roll 2 rectangles roughly 5mm thick
  12. Spread filling evenly on rectangles then fold it in half press it all together.
  13. Slice them ca 2cm thick
  14. Twirl around fingers and place on oven tray
  15. Cook at 250°C or 225°C with fan for around 20 minutes then let cool on rack under a towel.
  16. Put in ca 30°C enviroment for 60ish minutes they should roughly double in size.
  17. Egg wash(splash of milk 1egg) proofed buns then cook them att 200°C fan oven for about 15 min
  18. Use more trays next time :)
  19. Let cool on racks
  20. This recepie cost around 65Nok to make and makes 35 "bullar" so @1.85 eat till you drop !!

While I do enjoy a nice slice of Kladdkaka (sticky chocolate cake), it's always these fragrant, caramelised buns. Swedish cinnamon buns are baked individually, creating a flatter bun with crisp edges on all sides. The final, and biggest difference, is the Swedish cinnamon bun lacks an icing. Try the classic Swedish cinnamon bun today, and immerse yourself in the traditional Swedish coffee ceremony called "fika". We're all familiar with the traditional concentric cinnamon buns that are popular.

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