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| pic courtesy media center- Visit Sweden |
Cinnamon buns basically a long string of pastry dough enfolded
into a ball and wedged together with sticky-sweet cinnamon buttery syrup; are an almost
every day feature of Swedish life, If you are invited to someone’s home for coffee, you always get a
cinnamon bun with it and these buns are even a classic at coffee
parties, but they still have a distinct day on 4th October. A relatively new
tradition established in 1999 when the staff at Sweden’s Hembakningsrådet (the
Home Baking Council) now run
by Danish sugar company ‘Dansukker’ were considering a way to rejoice their
40th anniversary.
The inkling behind the conception of the day was to
revel in Sweden’s home baking customs by emphasizing this much-loved pastry
across the country. The autumn harvest is great season for baking in Swedish
homes, so it was a perfect time of the year for a merry day with a baking
theme. Very much in keeping with Swedish culture, it was well-thought-out that
the tradition should be something that everybody can partake in – an objective
which has easily been reached: go into any bakery in Sweden today and you will treasure
Cinnamon buns in abundance; hence each year on October 4th cafes,
restaurants and convenience stores across Sweden sell these spiced Swedish
buns.
DID
YOU KNOW?
Apparently, the average Swede eats cakes
and pastry equivalent to 316 cinnamon buns per year – and that’s not counting
the home-baked ones.
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Celebrate
- kanelbullens
dag – with the swedes …try making some Cinnamon buns with your
KitchenAid stand mixer
THE RECIPE
INGREDIENTS
Wheat dough:
25g (0, 9 oz) yeast ; 75g (2¾ oz) butter; 2,5dl (1¼
cups) milk ; ½dl (¼ cup) granulated sugar; 1 pinch salt; 1 teaspoon ground
cardamom; 7dl (3½ cups) wheat flour
Filling:
100g (3½ oz) butter; 1dl (½ cup) sugar; 2 teaspoons
cinnamon
Time 10 minutes
Glaze:
1 egg; 2 tablespoons water; pearl sugar
Oven 250°C/480°F
INSTRUCTIONS
Disintegrate the yeast in a container and stir in a
few tablespoons of milk.
Liquefy the butter and decant the milk on it.
Add the remaining ingredients and knead the dough in a
KitchenAid stand mixer for 10–15
minutes.
Let the dough escalate while enclosed at room temperature
for 30 minutes.
Roll out the dough; about 3 mm (1/8 in) thick and 30
cm (12 in) wide. Spread the room-temperature butter on top.
Make a combination of sugar and cinnamon and sprinkle
it over the dough.
Roll the dough the long way and cut the roll into
about 25 slices.
Place them with the cut edge upward in paper moulds.
Place on a baking sheet and let rise under a towel for
until the buns have doubled in size (approx. 60 minutes).
Beat together the egg and water, brush the mixture
carefully on the buns and sprinkle pearl sugar on top.
Bake in the oven for 6-8 minutes.
Allow to cool
on a rack
Recipe inspired from sweden.se/culture-traditions/cinnamom-buns
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