Cinnamon buns. Feeding Scandanavians for millennia (maybe…)

On Friday I decided to give myself a small break from work  when I was informed that a meeting I was in wasn’t relevant to me for the next hour. “You’ve got better things to do Anna.”

Yes I do; like sneaking off to the Norwegian Bakery and having a few minutes of Jane Austen, coffee and cinnamon bun. If I’m honest I wasn’t even hungry, I just felt like it was the right thing to do. So I got my treats and took a seat at the back so no-one would see me skiving off work, and it was the most blissful 40 minutes of my whole week. I might even make it a regular occurrence. It was at this point that I decided I should make some cinnamon buns myself.

I confess I googled it and went with the first recipe I found, which was on the Guardian website, so not typically Swedish, but I didn’t really have anything to compare it to so I went with it anyway. There was a bit of background about the Bun, and how different Scandanavian chefs add various signature ingredients, but I skim read this and skipped to the method to see if I had all the equipment that I needed.

So on Saturday morning I eagerly trotted off to Tesco (via the Royal Mail collection office, where my Glastonbury ticket was patiently waiting for me…) and bought the ingredients I didn’t have (cardamom pods, whole milk, a 23cm tin) and all the other ingredients which I did have but hadn’t checked for before I left house. Good preparation as per.

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I followed the recipe as described here, I even weighed things things! I found it pretty straightforward, though when kneading the dough you are told not to flour the surface as you don’t want to add any extra flour into the recipe. I found the dough so sticky it was like kneading flubber. I persevered, as instructed int he recipe, and let it prove for 30 minutes, but when it came to the rolling out stage I just had to add flour because it was impossible to roll out something with the texture of a clay face mask. I added just enough flour so that I could roll/ shape it and didn’t really notice any negatives in the end bun, though it’s a while since I’ve had one so I might have been very wrong!

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This is how the buns looked in the tin before they were cooked before and after the second proving, and THIS is how they looked when they came out.

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I was so excited, it took a lot of restraint to let it cool before I tore it apart. I knew this would be the case so I made a petit one on a different tray, which cooled much faster so I was able to taste it straight away.

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I then did a slightly embarrassing thing, which was to arrange my buns in an attractive manner on the table with coffee purely so I could take a photo, and then afterwards informed my flatmate that she was to join me for coffee and a cinnamon bun to legitimize my actions. But she wasn’t disappointed.

They were ABSOLUTELY delicious, and I can’t wait to try them again using a different recipe. Such a fun thing to make to take somewhere to share as you can easily rip chunks off.

I felt very Swedish, although I don’t know that it would take them the best part of a day to produce them…

I would highly recommend.

Hope you’ve had a good weekend!

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