The Cinnamon Bun Day

Living above a bakery and café might have its advantages. In our case that means underfloor heating for free (from the ovens below) and a flat that is often filled with the heavenly smell of freshly baked rolls and buns. Quite disappointing though for unexpected visitors, as we rarely have any baked goddies to offer. On the other hand we can just run downstairs and buy something sumptuous – and at a discount!.

Those of you who have browsed through a Swedish almanac / calendar know that it not only lists Swedish names for each day of the year but also marks days of certain importance like the King,s birthday (!), International Women’s Day, May 1st etc. Today, Oct 4th, is another of those special days, a day dedicated to the cinnamon bun, the Cinnamon Bun Day.

The cinnamon buns are an almost daily feature of Swedish life and you will find them in cafés, on the go with a cup of coffee from “Pressbyrån”, at home and at the “fika-paus” (coffee break) at work.

The baker below us has kneaded his dough and baked his buns since 3 am this morning to be ready to meet the queuing mass at 6.30. No one wants to miss the opportunity to indulge a cinnamon bun at work today.

I myself made mine last night and here is my version of them, or versions actually.

One dough – three kinds of buns

Three kinds of buns

Basic dough 

  • 50 g yeast
  • 500 ml of milk (cold)
  • 200 g butter (softened)
  • 1/2 teaspoon salt
  • 50 to 100 ml sugar (to taste)
  • 2 tsp ground cardamom seeds
  • approximately 1.5 liters of flour

Methods, common for all three

  • Preheat oven to 250 degrees
  • Crumble the yeast into a bowl and dissolve in a little milk.
  • Add the butter in small pieces, sugar, salt and cardamom.
  • Add flour and milk alternately, a little at a time and work the dough in a kitchen aid for about 6-8 minutes.
  • Place the dough on floured surface and knead lightly and divide into three parts.
  • Roll out one portion at a time into a rectangle about 300×400 mm.

#1 Cinnamon Buns

cinnamon buns

Filling

  • 100g butter
  • 50 ml sugar
  • 2 tablespoons cinnamon

Methods

  • Spread the butter evenly over the dough.
  • Sprinkle with sugar and cinnamon and roll the dough lengthwise and finish with the seam down.
  • Cut the roll into 2-2.5 cm wide slices and place in paper cups.
  • Let rise in warm place for 2 hours.
  • Brush with beaten egg.
  • Reduce oven heat to 225 degrees and bake for about 8 minutes or until the buns are golden.

#2 Cinnamon and muscovado buns

Muscovado buns

Filling

  • 100 ml muscovado or brown sugar
  • 100 g butter
  • 1 tbsp cinnamon
  • 1 tbsp vanilla sugar

Methods

  • Mix all ingredients with a hand blender.
  • Cover half the dough with the butter mixture and fold over the other half.
  • Cut the dough into 15 mm wide strips.
  • Twist the strips and form a knot.
  • Place in paper cups and let rise in warm place for 2 hours.
  • Brush with beaten egg.
  • Reduce oven heat to 225 degrees and bake for about 8 minutes or until the buns are golden.

#3 Appel och coconut buns

Apple and coconut buns

Cut the rolled out dough into Squares, 80×80 mm.

Filling

  • 50 g butter
  • 1 1/4 dl coconut flakes
  • 3 tablespoons apple sauce
  • 2 tbps sugar
  • 1 tbsp cinnamon

Melt butter, add the remaining ingredients and let the mixture get warm.

Topping

  • 75 gr butter 50 ml sugar
  • 1 tbsp flour
  • 1 tbsp milk
  • 75 g almond flakes or chopped hazelnuts

Melt butter and add remaining ingredients. Let simmer until the mixture thickens.

Methods

  • Spoon apple and coconut filling on each square and fold up the corners and pinch.
  • Place in paper cups and let rise in warm place for two hours.
  • Brush with beaten egg.
  • Reduce oven heat to 225 degreees and bake for 4 minutes.
  • Remove the plate and spread the topping over the buns and continue baking for another 4-5 minutes or until the buns are golden.

Buns in a basket

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