Cinnamon buns

Dessert · Norway classic.

Ingredients

• 100g Unsalted Butter
• 200ml Milk
• 1 teaspoon Salt
• 250g Flour
• 250g Strong White Flour
• 1 1/2 tsp Fast action yeast
• 1 teaspoon Cardamom
• 1 tblsp Caster Sugar
• 2 Egg
• Dash Olive Oil
• 75g Unsalted Butter
• 100g Caster Sugar
• 2 tbsp Cinnamon
• 1 Egg

Method

1. Heat the pan — In a small saucepan heat the butter, milk and salt until the butter is melted.
2. Mix together — Allow the mixture to cool until it is lukewarm.
3. Stir — In a large bowl, stir together the flours, yeast, cardamom and sugar until combined.
4. Continue cooking — Make a well in the centre and crack in the eggs.
5. Mix together — Pour in the lukewarm milk mixture and stir everything together to form a sticky dough.
6. Continue cooking — You may have to use your hands as the dough becomes stiffer.
7. Continue cooking — Oil the work surface with a teaspoon of olive oil.
8. Knead — Turn the dough out onto the oiled surface and knead vigorously for 5–8 minutes, using a plastic scraper as needed to prise the dough from the work surface.
9. Add ingredients — Don’t be tempted to add flour, as this will make the buns dry and tough.
10. Knead — Keep kneading until the dough is considerably less sticky, smoother and more elastic.
11. Continue cooking — Shape into a ball, and put into a large, greased bowl.
12. Cover and cook — Cover the bowl with a clean tea towel and set aside in a warm place to prove for an hour, or until doubled in size.

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• Fiskesuppe (Creamy Norwegian Fish Soup)
• Fyrstekake – Norwegian Prince Cake
• Karbonader (Lean Beef Patties) with Caramelized Onions
• Kvæfjord Cake “Verdens Beste” (World’s Best Cake)