The best cinnamon buns .. ever

I love sweet buns.. cinnamon, pistachio, marsipan, vanilla or saffron.. I don't mind.. but I have struggled to make really light and fluffy ones.. until now.. this recipe has changed my bun making forever..

In Sweden, fresh yeast is always used and I still prefer it over dried yeast. Nowadays you can get fresh yeast at Ocado (packs of 4 x 50 gr) or in Scandi kitchen in London. I had a couple of left over frozen packs of yeast so I used the recipe below but instead of the recommended 20gr I used a 50gr frozen pack of yeast.. since yeast is no longer as potent when it has been frozen.

Here is the basic recipe though.. and you can of course use any filling you fancy.

Pre dough:
125 gr water
125 gr milk
20 gr fresh yeast
250 gr flour (wheat)

Mix in a bowl until dissolved (as much as you can) put some clingfilm on the bowl and leave for an hour.

The "real" dough:

250 gr flour
Pinch of salt (4 gr)
1/2 teaspoon or more of cardamom (ground)
100 gr butter (softened and sliced up)
100 gr sugar

 Use a pestle and mortar to grind the cardamom - discard the husks. You can also use bought ground cardamom but I prefer to grind it myself. Add all the ingredients to the pre dough and mix with dough hooks or in a machine for 10 15 min until it comes together and is shiny and elastic. Put a tea towel or cling film on top and let it prove for an hour.

For the filling (cinnamon)

100 gr butter (softened)
100 gr sugar
1 tsp of cinnamon
1/2 tsp of cardamom

Mix together and set aside

Make the buns!

Roll out half the dough to a rectangular shape. Spread out the filling on half of it then fold over the other half. Cut long strips and then twist the strip and roll it around 2 fingers and tuck in the end.

Let them rest with a tea towel on top in a warmish place until risen (20 min). Heat the oven to 225 C. Whisk up some egg with a little water and salt. Brush the buns and put some pearl sugar on top (optional) and in the oven they go.. for around 9 min (depends on your oven). Take out and check them - if they are light and the bottom has gotten some colour then they are done! Brush some more of the egg/water mix on them when still piping hot.. makes them nice and shiny! Eat immediately and freeze the rest - they are great to take up and heat up in the micro or oven when required!

Pictures below are of vanilla/marzipan filled buns - before and after they have been in the oven.