norwegian cinnamon buns

Norwegian cinnamon buns

The recipe says 600g of flour, but it's way too sticky, so bung in a bit more.  I did half the quantities, and even so I think there was too much filling.  Still - lovely for a winter afternoon tea.

As I was making a smaller quantity, I cooked them in a silicon 8" sponge "pan".

For the dough:
700 g flour
100 g sugar
½ tsp salt
21 g easy blend yeast or 45 g fresh yeast
100 g butter
400 ml milk
2 eggs

For the filling:
150 g soft, unsalted butter
150 g sugar
1 ½ tsp cinnamon
1 egg, beaten, to glaze

Roasting tin approximately 33cm x 22cm or large brownie tin, lined with baking parchment bottom and sides

Combine the flour, sugar, salt, and yeast in a large bowl. Melt the butter and whisk it into milk and eggs, then stir it into the flour mixture. Mix to combine and then knead the dough either by hand or using the dough hook of a food mixer until its smooth and springy Form into a ball, place in an oiled bowl, cover with clingfilm and leave it to rise for about 25 minutes.

Preheat the oven to 230°C/ gas mark 8.

Take one-third of the dough and roll it or stretch it to fit your tin; this will form the bottom of each bun when it has cooked. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 50×25cm. Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon texture. Try to get even coverage on the whole of the dough.

Roll it up from the longest side until you have a giant sausage. Cut the roll into 2 cm slices which should make about 20 rounds. Sit in rounds in lines of top of the dough in the tin, swirly cut-side up. Don’t worry if they don’t fit snugly together as they will swell and become puffy when they prove. Brush them with egg and let them rise again for about 15 minutes to let them get duly puffy.

Put in the hot oven and cook for 20-25 minutes, by which time the buns will have risen and will be golden brown in colour. Don’t worry it they catch in places. Remove them from the tin and leave to cool slightly on a rack-it’s easy just to pick up the whole sheet of parchment and transfer them like that-before letting people tear them off, to eat warm.

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posted by ramtops on 15 Feb 10 - 8686 views


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