Buns filled with butter, sugar and cinnamon can be made as rolls, twists or knots. I like the knots, as they look much more fancy than the rolls. They are sweet and soft – and if you let them rise for long enough, they will almost melt on your tongue! I use my mother´s original recipe for buns as a base for a lot of my baking – also for my tasty cinnamon knots.
Ingredients for 30 medium sized buns:
– 3.5 dl soy milk or milk
– 100 g butter or margarin
– 1 pck dry yeast (or 50g fresh)
– ca 1/3 kg flour
– 1 dl sugar
– 1 tsp cardamom
– pinch of salt
– 100 g butter (room temperature)
– 3-5 tbs brown sugar
– cinnamon to taste
Mix all the dry ingredients in a bowl. Melt the butter, and add the milk. Heat to about body temperature (37°C) and mix it into the dry ingredients. If you use the fresh yeast, solve it in the milk before added to the rest. Mix well, and knead it for a few minutes. Add more fluid or flour to get a soft dough which you can easily work with without it sticking to your fingers. Let it rest for about 1 hour, then knead it and roll out as a flat rectangle as thin as you manage.
Mix the filling to a smooth paste, and spread it over the dough. From the front, fold 1/3 of the rectangle onto the rest, and then do the same from the other side. You will now have a long, flat dough with the filling in the middle. Use a knife or a pizza slizer and share this into 30 strips. Each strip is twisted, before you make a knot of it, and place it onto a baking plate covered with baking sheet. Let the buns raise for 1-2 hour (the longer the better is my experience), and bake them at 220°C for 10-15 minutes. Cool down on the sheet.
The buns are perfect to keep in the freezer for the times you have a craving for something sweet!
I´m an Oslo based web publisher with passion for communication, travel and a green lifestyle. When I travel, I prefer to go slow, sustainable, and “live like a local”. Why slow? It is about challenging the cult of speed, and to enjoy the small things in life and to live in the present.