By Anna Christopherson of Boda Bars
Cinnamon buns are a must for the Swedish tradition of Fika. Fika is a time we spend together, taking a break in work, duties and chores, to sit down and socialise.
When my grandfather Karl was 81 years old, his wife, passed away. He had been in love with her since she was 15, and they had lived many happy years together. My grandmother had been the proud ruler of the kitchen, so my grandfather was used to eating amazing food and cakes.
So when my grandmother passed away – it was not only her warm embraces that he was missing but also her famous cinnamon buns.
At 81 years old he learnt how to make these buns and even perfected the recipe. It proves that it is never too late to learn new things.
Grandpa Karl’s Cinnamon Buns
(250 degrees, 20-30 buns)
Dough:
500ml milk
150 grammes butter
50 grammes yeast
4 eggs
1 tbsp coarsely grounded cardamom
150ml sugar
2 tsp baking powder
850 grammes flour
Filling:
100gram butter
1 tbsp cinnamon
100ml sugar.
1-2 Eggs for washing
Pearl sugar (if you have any)
Method:
Melt the butter, add the milk and warm until finger warm.
Mix the yeast with a bit of the buttermilk until dissolved.
Add sugar, salt, eggs, cardamom and half the flour until a smooth dough. Then add the rest of flour and baking powder.
Let it rise for 1.5 -2 hours.
Meanwhile mix butter, cinnamon and sugar.
Divide the dough in two then roll into a rectangular shape.
Spread the filling.
Fold the dough in two. Then cut 1 centimetre thick lengths out of the folded dough.
Take two lengths at a time and swirl them.
Line a baking tray with paper and leave to rise again for 20-30minutes.
Glaze with egg and bake until golden brown.
Enjoy with a nice cup of strong coffee or hot chocolate!! Cinnamon buns are for sharing!