Hey Ho Everybody!
I know its been shockingly long since I’ve written to you guys! I promise I have a very good reason! A month ago today, on a seemingly ordinary Thursday evening, I walked along the beach here in Whitstable to the best evening of my life! My boy was waiting for me on the beach on sunset and got down on one knee. It was a total surprise but we couldn’t be happier!
So naturally, the last few weeks have been a whirlwind of celebrating and letting it all sink in. We were on holiday for a week too so I have shamefully neglected cooking and blogging. So today, instead of a healthy recipe, you are getting a very naughty one….only because you have been so patient! These buns are fab for a few reasons. Firstly, they are yum! But the main reason is that you can make them up the night before you want them and leave them in the fridge. The next morning, take them out of the fridge for 30 mins and then pop them in your oven for 25 mins.
Swedish Cinnamon Buns:
Serves 12, 10pp per bun:
For the bun dough
- 240ml milk
- 80g butter
- 1x7g pack of fast action yeast
- 110g caster sugar
- 600 – 700g plain flour
- 1 Tspn salt
- 3 eggs
For the filling:
- 90g sugar (I used half caster and half brown)
- 110g butter (Its easier if this is left out of the fridge for an hour before you use it)
- 2 Tablespoons cinnamon
- Warm the milk in a saucepan until its starting to bubble but dont let it boil. Add the 80g butter and take the pan off the heat. The butter will melt but you want the milk to cool too – Wait until its blood temperature, lukewarm to the touch.
- In a large bowl, add the milk mixture and then sprinkle the yeast over it. Allow to stand for a minute. Add the rest of the ingredients to the bowl, starting with 500g of flour and mix gradually. You can do this by hand or in a food mixer.
- Gradually add the extra flour as you feel you need it, you may not need it all. I use about 650g. It depends on how big your eggs are. Once it forms a smooth ball, its time to knead.
- Here is where a machine comes in handy. Use a dough hook and need on low for 5 minutes or need by hand for 10 minutes until you have a smooth springy dough.
- Place in a lightly oiled mixing bowl and allow to rise for 1 hour.
- Meanwhile, make the filling. Mix the softened butter, sugar and cinnamon in a bowl until you get a smooth paste.
- After an hour, knock back the dough to get the air out of it. Roll out to a large rectangle about 1cm thick. Spread the cinnamon paste evenly across the dough and roll up tightly until you have a long sausage.
- Slice the roll into 12 even pieces and spread these evenly across a lined baking tray. Cover loosely with cling film. Here you have options. You can either pop these in the fridge for tomorrow morning or you can allow them to rise for 45 mins to and hour and then bake.
- If you have put them in the fridge overnight, take them out about 30 minutes before you want to use them to allow them to reach room temp. They will have risen in the fridge slowly. Preheat your oven to 180 degrees celsius. after 30 minutes, remove the cling film and pop your buns in the oven.
- Mine took about 25 minutes. Towards the end of baking, mine were starting to brown too quickly so I covered them with tinfoil for the final ten minutes.
- When they are ready, take them out of the oven. You can eat these warm as they are but I like to drizzle a little icing made from icing sugar and water.