Swedish Cinnamon Buns

*Swedish Cinnamon Buns*
Makes 12

A Swedish national favourite!  Fabulous!

Wheat Dough:
25g yeast (I am assuming this is fresh yeast.  I used
1 1/2 tsp of dried yeast)
75g butter (5 1/4 TBS)
250ml of milk (1 cup)
50g of granulated sugar (generous 4 TBS)
pinch salt
1 tsp ground  cardamom
600g wheat flour (6 cups)

100g butter, softened (scant 1/2 cup)
100g sugar (generous 1/2 cup)
4 tsp cinnamon

1 free range egg
2 TBS water
pearl sugar (I used sugar crystals)

In a bowl, mix the yeast and a few tablespoons of the milk.  Leave for a few moments, whilst you melt the butter and combine with the remainder of the milk.  Add in the yeast mixture, and then the sugar, salt, cardamom and flour.  Knead the mixture until the dough is firm and smooth.  (either in a machine using a bread hook or by hand)  Cover the dough with a tea towel and allow to rise for 30 minutes at room temperature.  (I had to add more milk to make the mixture of the right consistency.  I shaped it into a smooth ball after kneading and placed it into a greased bowl, turning it to grease the top before covering it and leaving it in a warm place.  Mine was left for one hour to rise.)

Once risen, briefly knead the dough again and then roll it out to a rectangle around 3mm thick. (1/2 inch).  Carefully spread the dough with the softened butter.  Combine the sugar and cinnamon and sprinkle it all over the top of the butter.  Roll the dough up tightly along the longest edge to create a long sausage.  Slice into approximately 25 rounds, 1/2 inch thick. 

Place the rounds into paper muffin cases, with the cut edge facing upwards.  Place onto a large baking sheet.  Cover with a tea towel and allow to raise again for another hour, in a warm place until doubled in size.

Once risen, beat together the egg and water and brush the tops of the buns carefully with this mixture.  Sprinkle with the pearl sugar (or more cinnamon) and bake in a 225*C/425*F/ gas mark 7 oven for around 10 minutes.