Grew up in Sweden, arrived in NYC 1988, since then I have spread the word of Swedish food!

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Toronto, Ontario, Canada
Without knowing where this will lead we would love to share the journey with you.

Friday, October 5, 2018

Happy Thanksgiving and maybe a Swedish Cinnamon bun...

Hi everyone!
Just a really quick post in between arriving back home after an amazing trip "out west" and getting ready to go to Ottawa and celebrate Thanksgiving with some of my favourite people. We will throw in a rugby game between Queens University and St. Fx as well. Womens Rugby that is!

I just finished baking a batch Swedish Cinnamon Buns and I thought today is the day I will post the recipe for you all to enjoy. So, lets plan a contest! Start baking with family and friends over the weekend and post your pictures on my FB page!

Swedish Cinnamon Buns
This will make approximately 24 larger sized buns or 40 smaller 
Please note the extra comments indicated with a *

50g fresh Yeast* or 25g dried yeast
500 ml Milk (2%), heated to 36–37*C
130g White sugar 
4 tsp freshly Coarsely Ground Cardamom
2 tsp Salt
800-1000g Unbleached Bread Flour
150g Butter

Flour, to dust the work surface

For the filling- “suggested amounts”
80-100g Soft Butter
2 tablespoon Coarsely Ground Cinnamon 
120g Sugar

Brushing and Sugar Sprinkling
1-2 Eggs, Lightly mixed
Pearl Sugar, Coarse Sugar or White sugar

Line 2 baking sheets with parchment paper.
Turn oven to 425*F, 6-12 min (250-275*C)

*If using fresh yeast, add the warmed milk to you’re mixing bowl and add the yeast; stir until dissolved, then continue with the other ingredients.

Preheat oven to 425*F or 250*C
1*. Pour the warm milk into your mixing bowl, sprinkle in the yeast and whisk together. Cover with Clingfilm and leave in a warm place for about 15 minutes to become bubbly. Start the machine and add White Sugar, Cardamom, Salt and some of the Flour. Allow combining well. Add Butter and remaining Flour.
You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it. You want the dough to start releasing from the sides of mixing bowl. It is important not to add too much flour as this will result in dry buns. You can always add more later.
3. Once mixed, leave the dough in a bowl and cover with a dishtowel. Allow to rise for around 30 minutes or until it has doubled in size.
4. Dust the table top with flour and turn out the dough. Knead the dough with your hands and work in more flour if needed. Using a rolling pin, roll out the dough to a 40 x 50 cm rectangle.
5. Spread soft butter on top of your rolled out dough, continue with sprinkling the sugar evenly and at last dust with a good amount of cinnammon. Carefully fold the dough in half. Use rolling pin to lightly roll and press together the two layers of dough.
6. Cut strips of dough, about 1.5cm wide. Carefully twist each strip of dough in opposite direction until the whole piece is twisted. Twirl the twisted dough strips around itself and end with sticking the end piece underneath. 
6. Place the swirls onto the baking sheets (not too close as they will rise further). Leave to rise under a dishtowel for 30 minutes.
7* Brush each bun lightly with egg and sprinkle your sugar of choice on top. Pop the buns into the preheated oven to bake for 10–12 minutes. Watch the buns as they bake!They can go dark very quickly and you may also need to turn the baking sheet around in the oven if they look unevenly baked.
8. When the buns are golden, remove from the oven. 

*This can also be done as the buns come out of the oven. If baking with kids it is easier to brush the buns before they are baked. If you are doing it and feel confident you can, brush them after they are baked and sprinkle the sugar on immediately. 
Photo credit: Michelle Quance

Good Luck with all your baking and 

If you have any questions in regards to this recipe or something else you think of please don’t hesitate to connect! 

FB:Beaches Bakeshop & Cafe