Remember last year when we had this one tradesman dealing with some maintenance issues and building projects around the house? Well, he's back and now thinks my buns are awesome.
Sourdough Swedish Cinnamon and Cardamom Buns
adapted from here
For the Dough:
1 litre milk
100g unsalted butter
170g caster sugar
1 teaspoon ground cardamom
2 teaspoons ground cinnamon
35g fresh yeast
2 tablespoons sourdough starter
1.5kg "00" flour
1/2 teaspoon fine sea salt
6 sugar cubes, crushed from sprinkling
1 egg mixed with 2 teaspoon water to make an egg wash
For the Filling:
50g unsalted butter, melted
70g caster sugar mixed with 2 teaspoons ground cinnamon to make cinnamon sugar
Make the Dough:
Line 2 x 12 muffin pans with paper liners. Set aside.
Heat the milk in a large pan and bring to simmering point. Remove from the heat and add the butter. Set aside to cool to room temperature.
Pour the milk and melted butter into the bowl of an electric mixer fitted with the dough hook and add the sugar, cardamom, cinnamon, yeast and sourdough starter. Mix briefly on low to combine.
Add the flour and salt and mix on low for 8 minutes. Place in a greased bowl and set aside to double in size for about 2 hours. Turn the dough out onto a lightly floured surface and knead it briefly. Roll it out into a large rectangle about 5mm thick. Brush the dough with the melted butter and sprinkle it with the cinnamon sugar mixture.
Fold the bottom third of the dough over the filling. Fold the top third over to cover. Cut the folded dough into 24 strips. Take each strip and give it a twist. Form the twist into a coil and place them on the paper liners.
Preheat the oven to 190C.
Set the buns aside in a warm place for about 30 minutes until they start to go puffy. Brush the buns with the egg wash and sprinkle with the crushed sugar cubes. Bake for about 12 - 15 minutes until they are golden and cooked through.