CINNAMON BUNS

Happiness is to have souvenirs from Finland. Same as with the mushroom risotto, souvenir is also a key element in this text: it is basically impossible to find cardamom in Kosovo and impossible to do cinnamon buns without it.

Therefore, the Academic Karelian pie Association gathered, however shorthanded, to bake because of the joy of cardamom. The order of who does what was clear: Yours truly handled everything that required “touching the dough” and Minni was in charge of melting the butter. This was done because Minni told earlier about her baking curse. According to her belief, if she touches the dough, all buns will turn into stones and will be more suitable, for example, to break a window in case of an emergency. 

I don’t know whether or not our success was defined by our clever work plan but our buns didn't turn into stones. They came out nice and soft and when we enjoyed them with glass of milk, all the problems were gone and we we able to reach the world peace!

It is very easy to find recipes for the cinnamon buns and there are also many different  ways to do them. This recipe is from the company Valio and the look of the buns here is very traditional in Finland.

Cinnamon bun and milk. Just perfect!

CINNAMON BUNS (17 piece)

The dough

• 25 g yeast
• 2,5 dl milk
• 1 egg
• 1 dl sugar
• 1 tsp salt
• 0,5 tbls cardamom
• 500 g wheat flour
• 100 g butter

The filling

• 50 g butter
• 0,5 dl sugar
• 1 tbls cinnamon

Decoration

• crushed almond

Crumble the yeast into warm milk. Add egg, sugar, spices and some of the flour. Mix well.

Add bit by bit rest of the flour until the mixture turns into a dough and you can separate it easily from the bowl. Add the melted butter last.

Cover the bowl with a kitchen towel and leave to prove until the dough is double of its size.   

Roll and separate the dough in to two 60 x 30 cm rectangles. If you want FATbulous buns like we did, make only one 60 x 30 cm rectangle.  

Spread the soft butter over the surface of the dough. Sprinkle sugar and cinnamon on top of it as well.

Starting with a long side of the rectangle, roll the dough up into a sausage shape. Place the seam point facing the table. Cut the roll with sharp knife into triangles.

Arrange the pieces so that the narrow part of the triangle is upright. Press the triangle with your fingers until you touch the table. This is how you’ll get the shape of Finnish model of cinnamon bun. Prove under the kitchen towel again.

Grease the buns with egg and sprinkle some crushed almond on the top.

Bake the buns at 225 Celsius for approx. 10 min.