Cinnamon buns

The 4th of october is the cinnamon buns day in Sweden but they are baked and eaten all year around. I made some last week to put in the freezer. It is so handy to defrost a few buns if someone pops over for tea or if I decide to go for a picnic. Baked goods are always tastier when fresh but if you freeze the buns as soon as they have cooled down they will taste perfectly fine when defrosted.

Dough
50 grams fresh yeast/ 14 grams dried yeast
500ml milk
150grams butter
85 grams caster sugar
1tsp salt
900 grams plain flour
1tsp cardamom, ground

Filling
100grams butter, room temperature
80grams caster sugar
2tbsp cinnamon, ground

1 egg
pearl sugar or flaked almonds

Melt butter in a pan and add milk, let it be luke warm. Add the butter and milk to the yeast in a large bowl and mix until the yeast has dissolved. Add sugar, salt and cardamom. Add 2/3 of the flour, mix into a paste. Gradually add more flour while working the paste into a dough, you might not need all flour, the dough is good when it is elastic and easy to work. Let prove under a cloth until it has doubled in size.

Gently knead the dough on a floured surface. Divide into 2 pieces. Roll out to big squares about 2cm thick. Spread the butter evenly over the dough, sprinkle with sugar and cinnamon. You can either roll together like a swiss roll and cut into little swirls, or fold once and cut into strips that you twist around little swirly braids. Let rise for about 30min on a baking tray on baking paper or in muffins paper cups.

Brush with beaten egg, sprinkle with pearl sugar or flaked almonds and bake for 8-10min on 220C.