Sunday, October 04, 2015
It's cinnamon bun day (kanelbullens dag)!
It's Cinnamon Bun Day in Sweden today. Cinnamon Bun Day was established in 1999, or 16 years ago, when Swedish Home Baking Council (Hembakningsrådet) came up with the idea when looking for a way to celebrate their 40th anniversary. Many Swedes rush to their favourite bakery today and buy some kanelbullar - or bake their own. You'll find a good recipe for Swedish kanelbullar over on Sweden.se site (written by Anne).
I've previously given you recipe for my traditional cinnamon rolls (with step-by-step photos), as well as the hugely popular cinnamon pull-apart bread. Today's recipe is for Finnish korvapuustit ('Slapped ears') - more or less the same thing, just shaped and braided slightly differently.
Korvapuustit/Finnish cinnamon buns
Makes about 16 large buns
450 g all-purpose flour (about 750 ml or 3 cups)
85 g caster sugar (100 ml)
1.5 tsp ground cardamom pods
0.5 tsp salt
1 packet of fast-action dried yeast (about 11 g)
250 ml lukewarm milk (1 cup)
1 egg (divided)
75 g butter, softened
50 g butter, softened
4 Tbsp caster sugar
pearl sugar (optional)
In a large mixing bowl, mix most of the flour, sugar, cardamom, salt and yeast. Stir in the milk and about half of the egg (leave some for brushing the buns before baking). Knead in the softened butter and the rest of the flour, if necessary. Knead until you've got a soft and pliable dough that releases from the sides of the bowl. Cover with clingfilm or a clean towel and leave to prove for about 45-60 minutes, until doubled in size. (The place for proving should be warm and draught-free).
Turn the dough onto a lightly floured table, knead gently couple of times. Roll into a reclangle sized 30x60 cm. Spread soft butter over the dough, then sprinkle generously with cinnamon and sugar. Roll up tightly, starting from the long side, leaving the "seam" under the roll.
Now use a sharp knife to cut into buns, following the scheme here. The buns should be about 2 cm wide on the narrow end and 5 cm on the wide end.
Transfer onto a parchment-lined baking sheet, placing them upright. Using your thumbs or a large pencil, press a dent into the middle of each bun, just like this:
Cover with a kitchen towel and leave to raise for another 30 minutes in a warm place. Meanwhile, preheat the oven to 225 C/450 F.
Brush with egg wash and sprinkle with pearl sugar. Bake in a preheated oven for 10-15 minutes, until the buns and golden brown.
Take the baking sheet out of the oven, and cover the buns with a kitchen towel and let them cool (a little) - this way they remain nice and soft.