Swedish-style Cinnamon Sweet Rolls
The actual Swedish recipe I got this from includes a tablespoon of cardemon but, with a mutter of 'Those wacky Swedes', I ignored that. This is my version (and are the rolls I brought to sushidog's tea party the other week). I've just made another batch. Well it's a bank holiday, gotta have baked goods on a bank holiday weekend.
Dough:
14g (two sachets) yeast
1/2 cup caster sugar
1 1/2 cup milk
1 egg
4 oz (120g) butter
1 tsp salt
26 oz (750g) flour
Filling:
4 oz (120g) butter (room temperature)
1/4 cup caster sugar
2 tbs cinnamon
Glaze:
1 egg
2 tbs water
Mix the dry ingredients (inc. the yeast) into a large bowl. Melt the butter, add that, the milk and the egg to the dry ingredients. Mix together into a dough and then knead (by hand or in a bread maker) for 10-15 mins til it's smooth and elastic. Let the dough rise while covered at room temperature for 30 mins.
Roll out the dough so it's about 3mm (1/8 inch) thick (mine are generally thicker than that, you just get bigger buns) and 30 cm (12 inches) wide. Spread the room temperature butter on top. Mix the cinnamon and sugar 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 on a greased baking sheet and leave to rise under a towel for about 60 mins or until the buns have doubled in size.
Beat together the egg and water and brush over the buns. Bake in the oven (220oc/425oF) for 5-6 minutes. Allow to cool on a rack. Scoff. :o)
Dough:
14g (two sachets) yeast
1/2 cup caster sugar
1 1/2 cup milk
1 egg
4 oz (120g) butter
1 tsp salt
26 oz (750g) flour
Filling:
4 oz (120g) butter (room temperature)
1/4 cup caster sugar
2 tbs cinnamon
Glaze:
1 egg
2 tbs water
Mix the dry ingredients (inc. the yeast) into a large bowl. Melt the butter, add that, the milk and the egg to the dry ingredients. Mix together into a dough and then knead (by hand or in a bread maker) for 10-15 mins til it's smooth and elastic. Let the dough rise while covered at room temperature for 30 mins.
Roll out the dough so it's about 3mm (1/8 inch) thick (mine are generally thicker than that, you just get bigger buns) and 30 cm (12 inches) wide. Spread the room temperature butter on top. Mix the cinnamon and sugar 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 on a greased baking sheet and leave to rise under a towel for about 60 mins or until the buns have doubled in size.
Beat together the egg and water and brush over the buns. Bake in the oven (220oc/425oF) for 5-6 minutes. Allow to cool on a rack. Scoff. :o)