As part of ALSO Twixtmas Festival, Bread For Life will help you create some serious Scandinavian style for your twixtmas with their Swedish Cinnamon Bun workshop.                                                     

Top tip! To help you create a rectangle from a round piece of dough, snip a cross into your dough, about 1 cm in depth with some scissors and then open the dough up from the middle into a rectangular shape.

(We will go through this top tip during the session)

Dough Ingredients:

500g strong white bread flour

5g Salt

10g dried yeast

30g sugar

2 tbspn Ground Cardamom

30g unsalted butter melted

1 small egg

40ml milk warmed.

210ml water

Filling

30g softened unsalted butter

30g Soft brown sugar

2 tbspn ground cinnamon

2 tbspn ground cardamom

1 tspn vanilla extract/ Essence

Toppings

5 tbspn Melted unsalted butter

Apricot Jam heated

Pearl sugar or Icing with Lemon juice for some lemon icing.

Equipment

Mixing bowl

Mixing spoon

Measuring jug

Measuring spoons

Pastry brush

Baking tray

Parchment paper or silicon mat

Method:

Combine all of the dry ingredients together. Flour, salt, dried yeast, sugar and cardamom.  Add in the melted butter, egg, warmed milk followed by the water.

Then Mix until it comes together.

Lightly flour a work surface and knead the dough for about 10 minutes until the dough is smooth and elastic. If you have a dough mixer with a hook you can use this instead and knead on a medium speed for about 5 minutes.

Leave the dough to prove in a lightly oiled bowl and cover for 1 hr somewhere warm.

Meanwhile:

Prepare your baking tray and line with baking parchment or silicon mat.

Combine all of the filling ingredients together to form a paste.

Lightly flour your workbench.

Take your dough out and using a rolling pin roll your dough out into a large rectangle shape about 1 cm thick.

See top tip!

Spoon the filling mixture out covering the dough. Roll the dough up from the bottom, along its length.  Brush with a little melted butter then cut into 3cms gaps along the length of the roll. Place each segment onto the baking tray with the roll facing up and push down to flatten.  Leaving a small gap in between (2cms) and set to prove for 1 hour further.

Pre heat oven to 230cm

When the buns have proved (they will have filled out) bake for ten mins then reduce the heat to 210 and finish baking until golden in colour. Due to the added sugar in the dough these can burn easily so keep an eye on the baking throughout. If they start to go too brown too quickly, simply reduce the heat of your oven.

Meanwhile warm some apricot jam in a pan on a medium heat.

When the buns are cooked take out and glaze with the apricot jam, finish off by giving them a sprinkle with some of the pearl sugar. Alternatively, you can make a lemon icing to drizzle over the buns.