For this recipe I was inspired by the famous “kanelbullar” small Swedish buns with cinnamon.
Ingredients for about 20 rolled buns:
- 300 ml of warm milk
- 750 g of flour
- 35 g of fresh yeast
- 1 teaspoon of salt
- 1 tablespoon of ground cardamom
- 100 g of brown sugar
- 1 egg
- 120 g of melted butter
- 120 g of coconut powder
- 60 g of light Muscovado sugar
- 1 egg + 2 tablespoons of water for gilding
Crumble the fresh yeast into the robot’s bowl and pour the warm milk over. Let stand for 10 minutes. Add the flour, salt, cardamom, sugar, melted butter and egg to the milk – yeast mixture. Mix slowly in the processor for 12 minutes.
Place the dough in a salad bowl and cover with a cloth, let the dough rise for 30 minutes at room temperature. At the end of this half hour, cut the dough in 2 and spread the dough on your floured worktop about 3 mm thick.
Mix together the muscovado sugar and the coconut. Divide the sugar – coconut mixture into 2 and generously sprinkle this mixture on your dough. Roll the dough, you will get a long roll. Cut the roll into slices of about 2 cm thick. Place the slices as you go on a baking sheet covered with parchment paper or a cooking mat. Cover with a cloth and let stand at room temperature for one hour. The buns will double in size.
Heat your oven to 220 °. Whisk together egg and water in a small bowl. Brush the buns with this mixture. Bake for 6 to 7 minutes, depending on the oven.
These little buns freeze and heat up very well you can do more, freeze them and heat them still frozen in the oven at 120 ° for 15 minutes. Like that you always have some buns that are ready to eat.
Let cool before eating with a good tea