You may have heard of cinnamon buns, but I'm sure you haven't tried these... Proudly presenting the world's best cinnamon bun, NO JOKE haha. And WHY is that? Because butter, almond, cinnamon and a bun that is not dry!! I have wanted to share more Swedish recipes of a traditional Fika which indicates a big part of out culture!
I write in English to reach out to everyone but if anyone wants my recipes in Swedish do not hesitate to contact me!
TIP : If you prefer vanilla buns exchange the cinnamon for 15g (0.25 dl) of vanilla sugar or more/less if preferable
Here is a description of a traditional swedish fika:
Fika is much more than having a coffee. It is a social phenomenon, a legitimate reason to set aside a moment for quality time. Fika can happen at any time, morning as well as evening. It can be savoured at home, at work or in a café. It can be with colleagues, family, friends, or someone you are trying to get to know. It is a tradition observed frequently, preferably several times a day.
Accompanying sweets are crucial. Cinnamon buns, cakes, cookies, even open-faced sandwiches pass as acceptable fika fare. It comes as no surprise that Swedes are among the top consumers of coffee and sweets in the world – or that Swedes appreciate the good things in life.
https://sweden.se/culture-traditions/fika/
Don't get confused by this recipe just follow all the steps, it is easier than it looks!!
Wheat dough first step
Fresh yeast 30g
Full fat milk 250g (2.5dl)
White all purpose flour (vetemjöl) 570g (9.5dl)
Salt 3g (0.5 teaspoon)
Cardamom 5g
Caster sugar 90g (strösocker) (1dl)
Egg 55g (approx 1pc)
Soft butter 110g
1 egg for brushing
Break the yeast and heat the milk until lukewarm, melt the yeast in it. Add the rest ingredients, except the butter and mix slowly with a hook in a mixing bowl. When all the ingredients are incorporated, increase the speed and add the butter little at the time.
By adding the butter un melted makes the dough less dry. Mix the dough for approx 10min for the gluten proteins to build up and gets shiny and elastic. Place the dough on a table with flour and proof for 20-30min.
In between this make your filling
Cinnamon filling
Almond paste 200g (mandelmassa)
Vanilla sugar 10g (1 tbsp)
Grounded cinnamon 30g (0.5dl)
Soft butter 200g
Mix until smooth
Wheat dough second step
Pin out the dough 3-4mm thick. Spread the cinnamon filling on the dough and fold double, cut small strings and braid/fold into a bun. If you dont want to do knots you can also roll up the dough to a roll and slice buns and place in a paperform. Let proof (jäsa) until double sice approx 1.5/2h.
Sugar syrup while proofing
This is an option but an easy one to get your cinnamon buns more shine and longer last. Bring to boil water 150g with 95g of sugar until its a syrup. Do not stir.
Baking time
Bake buns in 190c for approx 9-11 minutes brushed with egg and add almond flakes or sugar pearls. They should be golden brown.
Directly when buns comes out of the oven you brush them with the sugar syrup.
Perfect for freezing and heating up in oven or microwave
GOOD LUCK!
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