sábado, 4 de octubre de 2014

Swedish National Cinnamon Bun's Day!

Hi everybody! Today it's the perfect day to feel a bit more Swedish. Today is Cinnamon Bun's Day in Sweden and it is a must share this amazing recipe with all of you.
Because you have to know that I LOVE cinnamon buns, but I do love them even more if they also have cardamom.

And also this is a good opportunity to explain you something about yeast. This dough has active (alive) yeast in it, and there are some rules to follow when using it.

First thing you have to know are the different yeasts you can find in your supermarket.
There are two basic types, the "Fresh" one and the "Dry" one.

The Fresh type must be consumed in a very short period of time and be kept refrigerated because it is alive and is working. A good option to keep it safe, is freezing it. The low temperatures will slow down the yeast work and it last longer. Next time you will need it to prepare some delicious bread, buns or doughnuts, it has to be defrosted in the fridge. It cames wrapped in a cubic shape.

The Dry one is actually the same thing but dehydrated, so it doesn't need to be in the fridge to be kept. This type of yeast is more powerful than the fresh one and needs to be activated first before using it, but it only takes five minutes. It usually cames in envelopes, and it is grey and granulated.

The relation between dry and fresh (in grams):    5.5g of dry yeast = 14g of fresh yeast

Oh! Don't worry about living yeasts, they all die when temperature it's higher than 50ºC (122ºC)

Finally, the baking powder. This is also a rising agent but is not an alive one, so you cannot use it when you want to make doughs that needs to rest and rise for a long time.

And now it's time to start baking!

Cinnamon and Cardamom Buns


· 750g of plain flour
· 110g of white sugar
· 400ml of warm milk
· 110g of room temperature unsalted butter
· 14g of dry yeast
· ½ tsp (1g) of salt
· 2 tsp of ground cardamom
· 1 egg

· 110g of soften unsalted butter
· 45g of white sugar
· 45g of brown sugar
· 2tbsp of ground cinnamon

· 100g de icing sugar
· 2tbsp of water


Swedish Fika is coming!
Let's get started.
Put the milk with the ground cardamom in a saucepan, turn the heat on (medium heat) to infuse the milk with the cardamom flavors, and after a few minutes, add the butter until it melts completely. Don't let the temperature reach over 45ºC (113ºF). You have to be able to put a finger in it and don't burn yourself (be careful!).
Now that it is warm enough, you add the dry yeast to activate it. Of course with the heat off, you don't have to heat the mixture anymore. Remember that the yeast dies when temperature reaches 50ºC (122ºF).

While the activations happens, mix together in a big bowl the flour, the sugar, and the salt. Poke a hole in the middle to pour the saucepan mix in it. After pouring it, start moving with a wooden spoon or a rubber spatula to incorporate all the wet ingredients until a ball of dough is formed.
At that point, transfer the dough onto a floured surface and knead it for ten minutes. It will turn from a sticky dough into a smooth one. Try not to use so much flour while kneading it. To prevent from sticking, you can cover your hands with a neutral oil.

Once you get a smooth dough, paint with some oil the walls and bottom of a big bowl, put the ball of dough in it and cover with plastic wrap. Place it in a warm place (next to a sunny window or close to a radiator) and let it rest for two hours or until it doubles in volume. Don't put it inside the microwave (it will kill the yeasts). If the place where you place it is not warm enough, the yeast won't work properly.

When the dough is almost risen completely, in a bowl mix de ingredients of the feeling. Make sure the butter is at room temperature, it will allow you to create a paste with the sugar and cinnamon that it will be easy to spread. 

It is also the perfect moment to preheat the oven at 200ºC (400ºF).

Now, put the dough on a surface. You can floured a bit to prevent from sticking.
With a rolling pin, roll out the dough until you get a big rectangle. Spread the filling all over the dough, leaving clear 5cm at one of the long sides. This gap will help to glue the roll.

No it's time to make the roll. Start rolling from one of the long sides, doing in tightly. Keep rolling until you reach the other side. Paint the clear gap with beaten egg, and finish rolling. Now cut this long roll in pieces, between 12 and 16.

To bake them, you can arrange them into a baking pan with removable bottom, leaving a little space between them so they can grow while in the oven. You can also place them in a muffin tin.
Paint them with the beaten egg and put into the oven. Turn the temperature down, 190ºC (375ºF), and bake them for 25 minutes, until they get golden brown.

Take them out of the oven and let them cold at room temperature. 
Now make a glade mixing the water and the sugar until you get a nice consistency and drip it on the buns with a fork.

And now it's time to dig in!!!

Be sure you share them with more people or you'll fell so guilty after eating them all.


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