Monthly Archives: October 2013

Matthew Williamson and Cinnamon Buns


Your probably wondering what I’m talking about – so let me fill you in:

As you all probably know, October is Breast Cancer Awareness Month, and therefore the Swedish clothing company Lindex has cooperated with the wonderful designer Matthew Williamson to make an exclusive designer collection. And best of all – shopping the collection really can be seen as a good deed: 10 % of the price goes to research for breast cancer! So shop away! But I warn you – be there early, it’s complete chaos in the stores!

matthew williamson1 matthew williamson2 matthew williamson3

Personally I’ve managed to get a hold of the floral dress in the middle picture – so happy! Great tip: shop online, and avoid the chaos!

So, what about the Cinnamon Bun?

As I’ve told you before, my dear husband is Swedish, and in Sweden they take their pastries very seriously. So, October 4th is also known as the Day of the Cinnamon bun (Kanelbullens Dag in Swedish). Sweden is thought to be the country where the Cinnamon Bun first was invented, so of course this deserves a celebration!

kanelbulle

Therefore, I thought I would share my favourite Cinnamon Bun Recipe with you – from Leila Lindholm (check her out, she makes the most wonderful cakes and pastries):

The recipe gives you approximately 18 buns

1 tablespoon cardamom seeds
2 cups milk
1 cup whipping cream
50g fresh yeast (the blue version)
1 1/2 cup granulated sugar
1/2 teaspoon salt
100g soft butter
1 Organic eggs
Approximately 11 cups bread flour

200g soft butter (plenty wide)
1 cup raw sugar
1-2 tbsp cinnamon
Eggs for brushing
1/2 cup syrup + 1 tbsp water
Sugar and mortlad cardamom to garnish (after baking)

Crush cardamom seeds finely in a mortar. Crumble the yeast into a bowl and dissolve it with cold milk, cream, granulated sugar, salt, butter and eggs. Add a little flour at a time and work together until the dough in the machine begins to drop from the edge of the bowl. Knead for at least 20 minutes. Let the dough rise in the bowl under a cloth until doubled in size in about 60 minutes.
Preheat oven to 200 degrees Celsius. Turn out dough onto a floured surface and gently press out (without kneading it) to an rectangular plate, about 2 cm thick.
Spread the butter over the dough and sprinkle with raw sugar – mixed with vanilla seeds (if you have) and dust with cinnamon.
Fold the dough into a folded sheet and cut a piece that you then cut a slit in so it looks like a pair of pants. Twist “legs” and swirl together into a knot. Place on a baking sheet with parchment paper with the ends down (in the corner).
Allow to rise under a cloth until doubled in size (about 45 minutes).
Brush the buns with beaten egg. Bake the buns in the middle of the oven for about 10 minutes.
Brush them with syrup, mixed with a little water and sprinkle directly over the granulated sugar mixed with crushed cardemum.

Enjoy these wonderful cinnamon buns on their celebratory day:)

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