Soft, cardamom-scented Norwegian cinnamon buns — pillowy enriched dough rolled with cinnamon-sugar butter, baked golden and dusted with more cinnamon sugar.
- 200ml Milk
- 1 teaspoon Salt
- 250g Flour
- 250g Strong White Flour
- 1 1/2 tsp Fast Action Yeast
- 1 teaspoon Cardamom
- Dash Olive Oil
- 75g Unsalted Butter
- 100g Caster Sugar
- 2 tbsp Cinnamon
- 1 Egg
Video
Preparation
- In a small saucepan, heat the butter, milk and salt until the butter melts, then leave to cool until lukewarm.
- In a large bowl, stir together the flours, yeast, cardamom and sugar.
- Make a well, crack in the egg, pour in the lukewarm milk mixture, and stir to a sticky dough, using your hands as it stiffens.
- Oil the work surface with a teaspoon of olive oil, turn the dough out, and knead vigorously for 5–8 minutes, using a scraper as needed — don't add flour, or the buns will be dry — until less sticky, smooth and elastic.
- Shape into a ball, place in a greased bowl, cover with a tea towel, and leave somewhere warm to prove for an hour, or until doubled.
- Meanwhile, for the filling, mix the softened butter with half the sugar and 1 tbsp cinnamon until completely combined, and mix the remaining sugar and cinnamon in a separate bowl.
- Turn the risen dough out onto a floured surface and roll into a 36 x 24cm rectangle, then spread the cinnamon-sugar butter evenly over it.
- With the longest edge towards you, roll into a cylinder and cut into 12 even slices.
- Place each slice onto a flattened paper case on a baking tray, or into a greased muffin tin (for taller, domed buns). Cover and prove again for 30–45 minutes, until risen.
- Preheat the oven to 200C/180C fan/gas 6. Brush the tops with beaten egg, dust liberally with the cinnamon sugar, and bake for 12 minutes until dark golden-brown. Enjoy warm.
