Swedish Cinnamon Buns

(serves 30)

150 g soft butter
90 g granulated sugar
1/2 tsp salt
2 tsp freshly ground cardamom
500 ml milk
50 g fresh yeast
840 g flour
175 g soft butter
90 g granulated sugar
2 tbsp cinnamon
1/2 tsp freshly ground cardamom
1/4 tsp vanilla powder
1 egg yolk, lightly beaten
2 tbsl milk, for the egg wash
Pearl sugar, chopped almonds or granulated sugar

1. Mix first portion of butter, sugar, salt and cardamom until smooth in a large bowl.

2. Heat milk in a saucepan until approximately 37°C, remove from the heat and add sprinkled yeast. Stir until dissolved. When yeast is completely dissolved, add milk to butter mixture.

3. Gradually add flour, then work until dough is smooth and elastic. Cover bowl with a cloth and leave to rise until doubled in size, about 45-60 minutes.

4. Meanwhile, mix the ingredients for the filling (second portion of butter, granulated sugar, spices and vanilla powder) and set aside.

5. When dough is ready, divide it into two pieces. Start by rolling out the first piece of dough into a large rectangle, about 40x50 cm. Spread half of the filling on top.

6. Fold the dough two times (fold twice one-thirds of it into the center, as a business letter).

7. Cut out long strips of dough (about 2 cm wide) which you then cut lengthwise in half, leaving the top part uncut (as a pair of pants with long legs).

8. Twist together into a knot and put on parchment paper.

9. Repeat steps 5-8 with the remaining piece of dough.

10. Cover with a cloth and leave to rise for 30 minutes.

11. Heat the oven to 250°C. Brush with beaten egg and milk mixture. Sprinkle pearl sugar on top, if desired. Bake for about 8-11 minutes, depending on the size of the buns.

My Tips:

The correct temperature of the milk (37°C) would not be felt by the skin. If it is too hot or too cold to the touch, then the temperature of the milk is either much higher or much lower than 37°C.
If you make small (female-palm-sized) buns, then in the outcome you'll get about 50 buns and they only require about 6 minutes to bake.