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Scandinavian Cinnamon Buns

Scandinavian Cinnamon Buns

Prep

45 mins

Bake

30 mins

Serves

12

Difficulty

Medium
Scandinavian Cinnamon Buns

About

Inspired from the Nordic countries, these delicious buns will give you the perfect balance of sweeteness and cinammon. To enjoy with a hot coffee or tea, alone or with family and friends !

made using

Golden Granulated

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Instructions
Ingredients
Reviews
Step 1

Dissolve the yeast in the warm milk and place in the bowl of the mixer. Add the butter, flour, egg yolks, Caster Sugar and a pinch of salt. Beat well until a homogeneous dough is formed. Remove the dough from the mixer bowl, roll it and place it in a bowl. Cut a cross on top, cover with a damp cloth and let rise until doubled in size.

Step 2

Knead the dough again and roll it out into the shape of a rectangle on a counter sprinkled with flour.

Step 3

For the filling: Spread the dough with the softened butter and sprinkle with the Golden Granulated sugar and cinnamon to taste, leaving a 3-4 cm border on one end. Roll up the dough, ending with the side with no filling. Cut crosswise into slices.

Step 4

Arrange the slices on baking tins sprinkled with flour. Cover with a damp cloth and let the dough rise about another 20 minutes. Bake in the oven for 25 to 30 minutes or until done. Remove from oven, let cool and serve. Sprinkle with Icing Sugar and more ground cinnamon if desired.

Ingredients – 10 items

Serving

1

ICING SUGAR FOR SPRINKLING ON TOP

Butter

Butter

Softened

100 g
Cinnamon

Ground Cinnamon

To taste

Flour

500 g
Pure Cane Caster Sugar

Caster sugar

75 g
Butter

Butter

75 g
Milk

Milk

Warm

250 ml

Egg yolks

1

Dry baker’s yeast

Approx. 10 g

1 packet
Salt-table

Salt

1 pinch

Flour

For dusting

FOR FILLING

Golden Granulated

100 g

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Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

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2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

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Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
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50g Tate and Lyle Granulated Sugar
25ml Water

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300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
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Method.

Place the strawberries in a large bowl and stir through the sugar.
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