CINNAMON BUNS INSPIRED BY MAGNUS NILSSON

So I posted these cinnamon buns on Instagram and was promptly told that putting icing on them was a very un-Nordic thing to do - so for that I apologise! I just love the combination of the squidgy cinnamon dough contrasted against the sharply sweet icing - it reminds me of eating them as a child, which was in London so I guess I haven’t ever had proper Nordic ones. This is something I plan of fixing but in the meantime making them at home is no where near as hard as you might think!

Having never made them before myself, I scoured my cookbooks and recipes I trust online and after a few experimental bakes and I have to say my recipe is very much based on the esteemed Felicity Cloake’s version she wrote for The Guardian.

NORDIC CINNAMON BUNS - MARGIE NOMURA

Makes 6

For the dough:

300ml milk

1 tsp ground cardamon ( you can bash it yourself in a pestle and mortar or a coffee grinder works well too - it’s about 20 pods)

50g butter

450g flour

1 egg

7g (1 packet) of fast action yeast

70g caster sugar

1/4 tsp salt

For the filling:

80g butter, softened

25g light brown sugar

25g dark brown sugar

1/4 tsp salt

For finishing: 1 egg and Demerara sugar

Method

Heat the milk in a saucepan and add the cardamon. Bring it just before the boil and then turn the heat off. Add the butter and leave to cool for a minute or so.

Mix the dry ingredients together into a large bowl and make a well in the centre. Crack in the egg and then add the milk mixture. Bring it all together to make a soft dough.

Keep it in the bowl and knead the dough until it is smooth and no longer sticks to your hands. Once the dough is ready, cover the bowl with a tea towel or cling film and leave somewhere warm for 30 minutes. You want it to double in size.

Make the gilling while you wait - simply beat the butter, sugars and salt together until its creamy and spreadable.

Tip the risen dough out onto a lightly floured surface and roll into a rough rectangle - about 35 cm x 20 cm roughly

Spread the butter mixture all over.

Roll it up dough tightly into a Swiss roll (by rolling along the longer edge). Make sure it’s sitting on its seam and then cut into 6 slices

Arrange these on a large baking tray - leaving good gaps between them and then cover with a tea towel and let them prove again for 30 minutes until they’re nearly doubled in size.

Preheat the oven to 200C

Brush the tops with beaten egg and Demerara sugar and bake for 25 minutes approximately - the should be lightly golden.

I serve mine with a simple icing made with icing sugar and water to loosen.

NORDIC CINNAMON BUNS - MARGIE NOMURA
NORDIC CINNAMON BUNS - MARGIE NOMURA