Norwegian Sweet Cinnamon Buns

As a big admirer of Nigella Lawson’s cooking I decided to give this one a try. The recipe is simple and the results very rewarding! I modified the original proportions by slightly reducing the amount of sugar used in the dough. I also added some vanilla extract to enhance the aroma. The smell of cinnamon and butter still linger in the kitchen…mmm. I just took my first bite and I think my knees are melting! Unfortunately, this is a treat to be shared over Easter with the family, so no seconds for me today!

Ingredients:

  • 600g (4½ cup) plain white flour
  • 75g (5 tablespoons) sugar
  • 21g (1½ tablespoon) dry yeast
  • ½ teaspoon salt
  • 100g (7½ tablespoon) butter
  • 400ml milk (1¾ cup) at room temperature
  • 1 teaspoon vanilla extract
  • 2 eggs (plus 1 for the glaze)

Filling:

  • 150g (1¼ cup) sugar
  • 150g (⅔ cup) soft butter
  • 2 teaspoons of cinnamon

Method:

In a large bowl mix the flour, sugar, yeast and salt. I always sift the flour to avoid any unwanted lumps! Melt the butter, stir in the milk, vanilla extract and the whisked eggs. Slowly, combine the wet ingredients with the dry ones. Knead the dough until smooth, soft and springy (about 5 minutes by hand or 3 minutes in a machine on low setting). Don’t hesitate to add a few more spoons of flour if the dough is too wet. Cover the dough and leave to rest for 25 minutes in a warm place.

In the meantime, combine the soft butter with sugar and cinnamon. The mixture should be soft enough to spread.

After the dough had time to rest and increase in volume, take ⅓ and roll out to fit the previously paper-lined tin (I used a 33cm x 24cm tin). This will be the base to your buns. Roll out the remaining dough to a rectangular with dimensions of about 50cm x 25cm. Spread the filling on top of the entire surface. Now, lightly lift the dough along the longer edge and roll up to a shape of a long sausage. With a sharp knife cut 2cm-thick pieces and place on top of the dough in the tin. Leave the buns to grow for 15 minutes in a warm place. The batch yields about 20 buns. Depending on the dimensions of your dough and the size of your tin, the buns may fit loosely or snuggle up. This should not affect the final result.

Whisk the egg and lightly glaze the buns. Bake for 25 minutes on the middle rack in an oven preheated to 230°C (450°F). If you notice the buns turning brown too quickly, you may want to cover them with aluminum foil.  Leave to cool for 30 minutes, serve warm.

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