If you only make one yeasty scroll, make it this yeasty scroll. Scalding the milk gives a particularly soft, pillowy result, and the cardamom lends the cinnamon a whole extra dimension.
Bring milk almost to boil, then pour into a bowl and stir in the butter until melted. When this mixture is lukewarm, whisk in the yeast to dissolve. Add remaining dough ingredients to a mixer bowl and pour in the yeast mixture. Using dough hook, knead at a slow speed for 10 minutes to make a soft ball of dough (adjust with a little water or flour if dough is too stiff or too sticky). Cover dough and leave to rise at room temperature for an hour.
Roll out dough on a lightly floured work surface to a 50cm x 20cm rectangle. Spread softened butter evenly over dough, then mix sugar and cinnamon together and sprinkle evenly over the butter.
Starting with the long edge, roll up the dough into a scroll. Cut into about 24 even pieces. Place each roll, cut side up, in a paper-lined large muffin tin*. Cover with a clean cloth and allow to prove for up to an hour or until doubled in size.
Beat egg with water and brush tops of rolls to glaze. Sprinkle with some sugar. Bake at 200C for 30 minutes until golden brown. Cool on a rack. Serve with coffee.
Note
Rolls can also be arranged in 2x paper-lined brownie pans. Baking will take about 50 minutes.
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The Swedish cinnamon bun is much less sticky than, for example, the American cinnamon roll. Swedish cinnamon buns also have the very specific addition of a bit of cardamom spice in the dough which adds another delicious dimension of flavouring.
The cinnamon roll itself is a symbol of Swedish hospitality and warmth. The rolls are typically made with a sweet yeast dough, filled with a mixture of cinnamon and sugar, and topped with pearl sugar or glaze.
These cinnamon swirl pastries and buns are common throughout Northern Europe. They are most popular in Sweden. There's even a National Cinnamon Roll Day (Kanelbullens dag) on October 4 that is celebrated in Sweden. Cinnamon rolls are typically enjoyed with afternoon coffee.
The Swedes claim it originated there in the 1920s, though ask any Nordic country in Europe and they'll tell you the sweet roll was actually their invention. Regardless of its exact birthplace, the bun is a staple of Scandinavian baking and commonly enjoyed during FIKA, a get-together with friends.
Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.
The milk will give it a good richness. We will also scald the milk before using it, which can help give the bread a very delicate and tender texture. butter- the butter should be cold, straight from the fridge.
Heavy cream and whipping cream are two similar high fat dairy products that manufacturers make by mixing milk with milk fat. The main difference between the two is their fat content. Heavy cream has slightly more fat than whipping cream. Otherwise, they are nutritionally very similar.
Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.
Kanelbullar or cinnamon buns are a classic at Swedish coffee parties. During the golden age of home baking, such parties turned into orgies of sweet yeast breads, small cookies, cookies with fillings, pastries and cakes. This tradition lives on in Sweden.
Before "The Red Throne," Cinnamon Bun had a wrinkly texture that gave him a slightly elderly appearance. After being blasted by fire, he becomes fully baked and attains a dry, smooth face.
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
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