The last mushrooms for this year

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4th of October = the cinnamon bun’s day

There are as many perfect cinnamon bun recipes as there are Swedes who like to bake…. I personally like to add some vanilla to the dough and also the filling. I’ve posted my best recipe before, but I’ll do it again:

100-150 g melted butter (cooled)
5 dl milk (full-cream)
50 g yeast (if dry yeast is used it has to correspond with 50g fresh)
1 dl sugar, 1,5 tsp vanilla sugar, 0,5 tsp salt, 1-1,3 dl wheatflour

Add the milk to the butter and then let the yeast dissolve, mix everything but the salt and 4 dl of the flour. (Beat the dough for about 10 min. Add flour until the dough feels good and releases from the bowl a bit). Add the salt, work the dough for about a minute. Allow the dough to rise for 45-60 min.

Pour the dough onto a table (with some flour on), divide it into two halves). Flatten one half at a time and spread soft butter on it. Sprinkle sugar, cinnamon and vanilla sugar over (make sure it is covered).

If you want to make rolls just roll it up like a Swiss roll and cut pieces about one inch thick. Place them in paper cups (you can also put them on a bakning tray but they will be flatter and bigger then).

If you want buns just fold the dough once and then cut slices about an inch thick, cut each slice again but not all the way up so that it lookes a bit like a pair of pants. Twirl the two “legs” around eachother and then swing the bun together a bit like a knot. (Practise makes perfect).

Let them rise 40 min., brush with beaten egg and sprinkle with some sugar (big crystals).

Bake approx. 5-8 min. until dark golden brown, in 250 Celcius = 482 F