Swedish cinnamon buns
Swedes evaluate their work efficiency, including their ability to relax. During the working day, there are time intervals when nobody works. Such a break is called “fika”: everyone in the office finishes their work and gathers in a room for a short break, brews tea, and leisurely enjoys fresh warm cinnamon buns. Interested? Then hurry to the kitchen and start creating! The ingredients for the recipe are in everyone’s fridge
Use
Swedes evaluate their work efficiency, including their ability to relax. During the working day, there are time intervals when nobody works. Such a break is called “fika”: everyone in the office finishes their work and gathers in a room for a short break, brews tea, and leisurely enjoys fresh warm cinnamon buns. Interested? Then hurry to the kitchen and start creating! The ingredients for the recipe are in everyone’s fridge
Use
Ingredients
For dough
Unsalted butter with at least 65% fat content
50 g
Sugar
60 g
Salt
1 teaspoon
Milk with not more than 6% fat content
300 ml
Dry yeast
5 g
For the filling
Unsalted butter with at least 65% fat content
50 g
Sugar
50 g
Cinnamon
2 teaspoons
Method of preparation
1
To start, melt the butter, but do not let it boil. Then add warm milk. While the ingredients cool down, dissolve the yeast in warm milk, and when it rises, mix it with the butter-milk mixture. Now add sugar, salt, and gently mix everything with a fork or mixer at low speed
2
Gradually incorporate the sifted flour into the main mixture: it should be dense but soft and not sticky dough. Now place the dough in a container, cover it with a tight linen or cotton cloth, and let it rise for about 30-40 minutes in a warm and dry place
3
The special aroma of the buns comes from the spiced filling. To prepare it, leave the butter at room temperature in advance, and when it becomes soft, thoroughly mix it with cinnamon and sugar. Cinnamon gives the finished buns an incredible aroma
4
Now, when the dough has risen, you need to deflate it and prepare it for rolling out. Sprinkle the table surface with flour and place the dough on it, kneading it with your hands for a couple of minutes. The traditional Swedish recipe recommends rolling the dough very thin – no more than one centimeter in thickness. But you can make it thicker if you like more indulgent pastries. Now, spread the filling on the dough; if necessary, you can double the amount of filling to make the buns have a pronounced sweet and delicate cinnamon
5
Roll up the dough into a roll, and pinch the edge. You can gently press the end of the cloth to the roll to shape the bun into a perfect spiral. Cut it into small pieces: the Swedish recipe suggests tall buns – about 6-7 centimeters when finished, so the pieces should be at least 2-3 centimeters thick. We managed to make about 30 buns from this volume
6
Now place them on a parchment paper at a distance of about 5 centimeters from each other. Swedes do not shape the pastries into roses like we are used to but appreciate the simplicity and elegance of a uniform shape. Leave the products for half an hour to rise
7
To bake the cinnamon buns correctly, it is important to preheat the oven to 250 degrees Celsius. Baking time should not exceed 10 minutes, but if you like a crisper texture, you can bake them for up to 15 minutes. Now let the buns cool down: remove them from the oven and transfer them to a plate
Cooking tips
1
It’s recommended to sift the flour beforehand to make the Swedish cinnamon buns lighter and airier
2
The required amount of flour may vary depending on the type: if you’re using all-purpose or high-grade flour, 500 grams should be sufficient. However, if you’re making buns with second-grade flour, you may need around 600 grams
3
To ensure a smooth filling without lumps, use powdered sugar
The delicious spicy aroma of the pastries will complement a hot green tea without additives. Gather friends or colleagues, sit comfortably at the cozy kitchen table, and enjoy “fika” as the Swedes do. After all, it is so important to know how to relax in our busy world. Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”
