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Cinnamon buns
Cinnamon buns
4.6
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These are the classical Swedish cinnamon buns with the taste of cardamom in the dough. In Sweden the buns are served together with a cup of coffee or a glass of cold milk. The size of the buns varies from 5 – 20 centimeters in diameters, and the bigger ones are more likely to be found in a coffee house. This recipe will be enough for 30 big buns.

Ingredient List for 12 servings:
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6 tablespoons Cinnamon powder
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100 gr Sugar
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250 gr Salted butter
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2 Eggs
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50 gr Decorating sugar

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50 gr Fresh yeast
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500 ml Milk
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80 gr Sugar
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800 gr Flour
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2 teaspoons Cardamom powder
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100 gr Unsalted butter
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0,25 teaspoon Salt

Oven temperature:
220 degrees Celsius
Instructions:
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Mix with a fork the salted butter, sugar, and the cinnamon powder in a big bowl. Let the filling rest in room temperature until it is time to spread it on the dough.

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In a big bowl crumble the fresh yeast.
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In a casserole met the Unsalted butter, add the milk and heat it up to finger warm temperature.
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Pour the liquid from the casserole over the yeast and stir slowly until it is lump free.
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Add the sugar, cardamon powder and the salt in the batter and stir.
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Add the flour little by little while stirring it in to a smooth dough. You know that the dough is ready when it let go from the edges of the bowl.
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Place a baking towel on top of the bowl and place the dough in the cold the oven for minimum 1 hour.
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Take out the dough from the oven and preheat the oven at 220 degrees Celsius.
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Pour the dough on a flat surface and work the dough with some flower.
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Divide the dough in 2.
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Roll one part of the dough to a square. Spread half of the filling evenly on the dough.
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From the shortest side roll the dough in to a big roll.
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Cut it in slices of approx 4 centimeters.
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Place the buns on baking paper on a baking sheet.
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Mix together the eggs in a bowl, and brush the buns on the top.
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Sprinkle half of the decorating sugar on the buns.
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Cover the buns with a baking towel and repeat the same procedure with the second part of the dough and filling.
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When you are done with the preparation of the second dough place the buns you finished first in the middle of the oven for 10 minutes.
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Take out the buns and let them cool down under a baking towel.

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This recipe is from Sweden
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