Swedish cinnamon buns
12 servings
75 minutes
National treasure of Sweden, symbol and quintessence of the Swedish way of life. There is even a special day dedicated to the cinnamon bun, namely October 4: Kanelbullens dag. Every year on this day alone, 7,000,000 buns are sold - and the country is populated by 10 million people. By the way, the buns that Astrid Lindgren's fictional Carlson gobbled up in the Russian translation are those very cinnamon buns.
1
Heat the milk to 37 degrees, it should be warm, not hot. Stir the yeast into the milk. Add melted butter (100 g), salt, and 110 grams of sugar.
- Milk: 400 ml
- Dry yeast: 10 g
- Butter: 150 g
- Salt: 0.5 teaspoon
- Sugar: 220 g
2
Knead the dough, gradually adding flour. The dough should be elastic and pull away from the hands; the longer you knead, the better. Leave the dough covered with a towel for 30-50 minutes.
- Wheat flour: 800 g
3
Knead the dough and roll it out to a thickness of 3 mm. Brush with melted butter (50 g), generously sprinkle with cinnamon and sugar, and fold in half. Cut the dough into long strips about 2.5 cm wide.
- Butter: 150 g
- Ground cinnamon: 2 tablespoons
- Sugar: 220 g
4
Taking one end of the strip, twist the dough into a roll resembling a snail or a rose.
5
Brush the buns with lightly beaten egg yolk. Bake in a preheated oven at 220 degrees for about fifteen minutes.
- Egg yolk: 1 piece
