Dough
300ml milk
80g butter, chopped
1 tsp vanilla
750g plain flour
14g dried yeast
1tsp ground cardamom
half teaspoon salt
60g sugar
Filling
1tsp ground cardamom
1 tsp ground cinnamon
85g butter at room temperature
100g castor sugar
Topping
1 small egg, beaten with a pinch of salt
castor sugar for sprinkling (you can add a little cardamom too if you are a fan)
These traditional Swedish buns are delicious and simple to make. Serve them warm with coffee. They freeze well for up to 3 weeks.
Place the butter in a small saucepan and melt over a gentle heat. Add the milk and vanilla and heat until just lukewarm.
In a large bowl combine the dry ingredients
Use a flat edged knife to combine the lukewarm butter and milk mixture. The dough should be stiff enough to leave the side of the bowl.
Form the dough into a ball and tip it out onto a lightly floured surface.
Knead the dough for 4 or 5 minutes.
Place the dough in a lightly greased bowl. Cover with a tea towel or plastic wrap and place to prove in a warm place for about 30 minutes.
Preheat the oven to 220C.
Line 2 baking trays with baking paper.
Combine the filling ingredients until smooth.
Once the dough is proved turn it onto a lightly floured board and punch the dough down.
Roll the dough into a rectangle about 30cm x 40 cm. Evenly spread the filling over the dough. Fold the dough in half lengthwise.
Cut the dough into strips approximately 2 cms wide. Twist each strip and then tie into a knot and place on the tray leaving a space between each one.
Cover the trays with some plastic wrap or tea towel and place in a warm place for 30 mins. Brush the proven buns with the beaten egg and sprinkle the sugar over the buns.
Place in the preheated oven and cook for 8-10 minutes until golden.
Use a flat spatula to remove the cooked buns from the trays and place on a cooling rack.
Eat warm.
