By Brett Moore. Gourmet Food Expert
This is a recipe for scrumptious flaky cinnamon buns from Tessa Kiros, author of Apples for Jam and her wonderful new book Falling Cloudberries. "These gorgeous buns were always part of my childhood. They're found everywhere in Finland—and most likely throughout Scandinavia—in tearooms and houses. Everybody makes their very own plus they freeze superbly so that you can just take out a couple of whenever a craving takes hold. "
Reprinted with permission from Falling Cloudberries: An enormous amount of Family Recipes (Andrews McMeel, 2009).
Ingredients
- * * * * Bun Dough * * * *
- 1 cup lukewarm milk
- cup superfine sugar
- 1 (1 ounce) cake fresh yeast
- 1 egg, gently beaten
- 1/4 pound plus 1 tablespoon butter, softened
- 2 teaspoons ground cardamom
- 1 teaspoon salt
- 5 cups all-purpose flour
- * * * * Cinnamon Butter * * * *
- 2 teaspoons ground cinnamon
- cup superfine sugar, plus 1 tablespoon for sprinkling
- 5 tablespoons butter, softened
- 1 egg, gently beaten
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Preparation
Makes about 35 buns.
Place the milk and sugar inside a bowl and crumble within the yeast. Let are a symbol of ten minutes, or before the yeast starts to activate. Add some egg, butter, cardamom, and salt, and blend in. Add some flour, piece by piece, mixing it along with a wood spoon until you should utilize both hands, after which transform it out to the work surface to knead. It might appear a tad too sticky initially, and can become compact and superbly soft after about a few minutes.
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Place the dough during the bowl, cover having a flannel along with heavy towel or blanket, and then leave inside a warm spot for a couple of hrs, or until it's bending in dimensions.
To help make the cinnamon butter, mix together the cinnamon and sugar. Divide the butter into four portions and hang aside.
Place the dough on the floured work surface and divide it into four portions. Start with one portion, since the others having a cloth so that they don’t dry up. Utilizing a moving pin, unveil a rectangle, roughly about 12 by 10 inches and 1/8 inch thick. Spread one part of butter over the top of dough having a spatula or blunt knife. Sprinkle about 3 teaspoons from the cinnamon mixture, since the whole surface with quick trembling movements of the wrists. Roll-up to create a lengthy dough sausage. Put aside when you finish moving out and buttering all of those other dough, to be able to cut them altogether.
Line two large baking sheets with parchment paper, or bake in 2 batches should you have only one sheet.
Fall into line the dough sausages before you and cut them slightly around the diagonal, alternating up and lower, so the slices are fat V shapes, with the purpose of the V about 3/4 inch and also the base a couple of inches. Turn them so they all are the proper way up, located on their fatter bases. Press lower on top of each with two fingers, before you think you'll almost undergo for your work surface. Alongside you will notice the cinnamon stripes oozing outward. Place the buns around the baking sheet, departing space to allow them to puff and rise when they bake. Brush gently with beaten egg and sprinkle just a little sugar outrageous. Allow the buns rise for 30 minutes and preheat your oven to 350 levels F. Bake them for around twenty minutes, or until they're golden. Check that they're gently golden underneath too prior to taking them from the oven. Serve hot, warm, or at 70 degrees and, when they're awesome, have them within an airtight container so that they don’t harden.