Sourdough cinnamon buns
Cinnaomon buns or kanelbulle are popular in Sweden during fika, which is the coffee and snack break. My hubby used to have fika in his office every Friday. He and his colleagues took turns to bring the snacks. We used to buy our fika snacks from the rustic Broder Jakob store in Kolstergatan, Lund. Their kanelbulle had a bit of cardamom in it too. Sometimes, we used to get them from Mormors Bageri. I remember the day I landed in Sweden, my hubby bought me a princesstarta to celebrate our first wedding anniversary. It is the traditional princess cake, and there began my love with marzipan. I then discovered the amazing Danish Anthon Berg chocolates - with fruit, liquor and marzipan.
Ingredients for the dough are :
Sourdough (ripe) - 227 gms
Lukewarm milk - 170 gms
Organic egg - 1
Organic jaggery - 50 gms
Olive oil - 10 gms
All purpose flour - 383 gms
Salt - 1 and 1/2 tsp
Ingredients for the cinnamon filling :
Organic jaggery - 159 gms
All purpose flour - 28 gms
Cinnamon, powdered - 1 Tbsp
Salt - 1/8 tsp
Olive oil - a sprinkle
Add all the ingredients, except salt in a bowl. Mix well. Add salt on top. Cover with a kitchen cloth and let it rest in a warm place for 20 minutes.
Knead dough by folding it like a business letter for a few minutes to form a cohensive ball. Cover and keep aside for 3 hours. Once every hour, stretch and fold the dough a couple of times.
Before flattening the dough, prepare the cinnamon filling. Keep it covered.
Flour the kitchen surface. Roll out the dough into 14"x20" rectangle. Spread the filling evenly leaving a 1" gap on the end of one of the short edges. Roll the dough starting at the other short edge into a tight cylinder. Use a serrated knife to cut into 12 pieces of 1 and 1/2" thickness. Place them on a sheet pan with parchment paper with some gap in between (to allow for rising). Cover for 2 hours.
Preheat oven to 200C. Bake for 6 to 7 minutes for really soft buns and 8 to 10 minutes for crispier ones. Some of the cinnamon filling might leak out, but that's okay because it will give the buns a nice caramelized flavour.
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