Kanelbullar (Swedish Cinnamon Buns)

Method

1. Put the milk and butter in a 14 cm saucepan and warm on low heat for about 2 min, just until the butter has melted. Take it off the heat and let it cool until lukewarm (about 37 °C): a drop on the inside of your wrist should feel barely warm. Any hotter and it will kill the yeast.

   Add in this stepMilk 120 mlButter (for the dough) 30 g

   low heat

2. In a large bowl, mix the flour, yeast, sugar, salt and cardamom. Pour in the lukewarm milk and butter, stir into a shaggy dough, then knead on the worktop for 10 min until smooth, elastic and only slightly tacky. Add extra flour a teaspoon at a time only if it really sticks to your hands; too much flour makes dry buns.

   Add in this stepPlain (all-purpose) flour 200 gInstant dried yeast 1 tspSugar (for the dough) 25 gSalt 1 pinchGround cardamom (ideally freshly crushed seeds) ½ tsp

3. Return the dough to the bowl, cover with a damp tea towel or cling film and leave somewhere warm for 45 min, until doubled in size. It is ready when a floured finger pressed into it leaves a dent that springs back slowly.

4. For the filling, beat the very soft butter, sugar and cinnamon into a smooth, spreadable paste. Tip the risen dough onto a lightly floured surface without kneading it again and roll it into a thin rectangle of about 30×20 cm. Spread the filling evenly right to the edges.

   Add in this stepButter (for the filling, very soft) 30 gSugar (for the filling) 20 gGround cinnamon 1½ tsp

5. Roll the dough up tightly from a long side and lay the log seam side down. With a sharp knife, cut it into 8 equal slices and set each one cut side up in a paper muffin case on a baking tray. Cover and leave to rise for 30 min until puffy; meanwhile, heat the oven.

6. Beat the egg with a fork, brush the buns gently and sprinkle with pearl sugar. Bake on the middle shelf of the oven at 220 °C ×1 for 9 min per tray, until deep golden on top and lightly browned underneath (×2 means two trays, baked one after the other).

   Add in this stepEgg (for brushing) 1Pearl sugar 2 tbsp

   oven

7. Cool the buns on a wire rack under a clean tea towel for 10 minutes so they stay soft. They are best on the day; freeze any extras once completely cool and warm them in the oven for a few minutes.