Trine Hahnemann’s cinnamon buns
Embrace a nordic Christmas with these great smelling buns
Ingredients (Makes 18-20)
For the buns:
- 50g fresh yeast
- 500ml lukewarm whole milk
- 1 egg, lightly beaten
- 850g 00 grade (tipo 00) flour, plus more to dust
- 100g caster sugar
- 2tsp ground cardamom
- ½tsp salt
- 150g soft butter
- 200g soft butter
- 150g caster sugar
- 4tsp ground cinnamon
The famous Scandinavian buns, there are countless recipes for these. Everybody claims theirs are the best, but who is to judge? I think they have to be soft, with a crisp shell, and that there has be cardamom in the dough. Also, the mixture has to have the right balance of spice and sweet. These are a home-baked version, very much a family affair.
You can make the dough and leave it to rise in the refrigerator for one or two days. I never have time, because there are always some impatient children waiting…
1. Crumble the yeast into the milk and stir to dissolve, then add the egg. Now mix in the flour, sugar, cardamom and salt. Mix the butter into the dough, then knead well on a floured work surface. Put the dough into a bowl, cover with a tea towel and let it rise in a warm place for one or two hours, or until doubled in size.
2. Make the filling by mixing together the butter, sugar and cinnamon. Divide the dough in half and roll each piece out on a floured work surface to make a rectangle measuring about 40 x 30cm. Spread the cinnamon filling over each. Roll each piece of dough into a wide cylinder, starting from a long side to get a long, slim log, then cut into 2.5cm slices.
3. Line some baking trays with baking parchment. Place the rolls on the paper, pressing down on each one so they spread slightly. Cover and leave to rise again, in a warm place, for 30 minutes.
4. Preheat the oven to 180°C/350°F/gas mark 4. Bake the cinnamon buns for 25-30 minutes. Leave to cool on a wire rack before serving.