Recipe: Scandinavian cinnamon buns – perfect for Mothers Day or any teatime treat »

Another gift recipe from Special Delivery by Annabel Crabb and Wendy Sharpe

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Special Delivery by Annabel Crabb and Wendy Sharpe

Special Delivery by Annabel Crabb and Wendy Sharpe

Scandinavian cinnamon buns - Special Delivery by Annabel Crabb and Wendy Sharpe

 

In the TV series Kitchen Cabinet Annabel Crabb negotiated her way into the kitchens of Australia's politicians for a cosy chat, bringing dessert, an offering widely recognised as culinary code for 'I come in peace'.

But, taking dishes to loved ones can be more than a peace offering – it can say 'sorry you're having a tough time' or 'well done, let's celebrate' or even 'just for the fun of it'.

Being a woman of words with great cooking skills, Annabel, together with friend and colleague Wendy Sharpe, has published the cookbook Special Delivery with over 100 recipes for food to make and take to loved ones. This is just one of those recipes but see links below for othersfrom the book and read more about Special Delivery here »

 

Scandinavian cinnamon buns

Annabel says: If you are incapable of walking properly in those supposedly comfortable Swedish wooden-soled sandals, and that Arne Jacobsen chair is out of your budget, do not despair. These aromatic sweet breakfast treats are an accessible, affordable and tasty road to Destination Scandi-chic. That said, they are a somewhat long road; they need to be started the night before.

Makes about 12

 

Ingredients:

  • 1 teaspoon active dried yeast
  • 45 g (1½ oz) caster (superfine) sugar
  • 70 ml (2¾ fl oz) lukewarm water
  • 200 g (7 oz/1&1/3 cups) plain (all-purpose) flour
  • pinch of salt
  • 1½ teaspoons ground cardamom
  • 1 egg
  • 40 g (1½ oz) butter, plus extra melted butter for glazing
  • 1 egg, lightly beaten
  • 1½ tablespoons ground cinnamon, plus a little extra for dusting
  • 175 g (6 oz/1 cup) raisins
  • icing (confectioners') sugar, for dusting

The day before, mix the yeast, 1 tablespoon of the sugar and the water in a medium bowl and stir until the sugar has dissolved. Stir in half the flour, then leave to stand for about an hour, or until roughly doubled in size. (This first step is not strictly necessary. You can just let the yeast activate with the water and sugar for 5–10 minutes; however, in my experience, you end up with a fluffier bun if you make this pre-dough beforehand.)

Meanwhile, in a large mixing bowl, combine the remaining flour with the salt and cardamom. When the pre-dough is ready, add it to the flour, along with the egg. Mix until you have a dough. Put the butter between two sheets of baking paper and bash it with a rolling pin to soften it. Fold the butter into the dough and knead until fully incorporated, then cover and rest for 10 minutes. Knead the dough again, then cover and rest for another 10 minutes. Repeat once or twice more, until you have a firm, smooth ball of dough. Cover the bowl and refrigerate overnight. (I realise all this may seem time-consuming, but it is easily incorporated into a quiet evening of box sets, podcasts or late-night radio.)

Next day, knock back the dough and turn out onto a lightly floured bench. Flatten the dough into a rectangle about 25 x 10 cm (10 x 4 in). Brush with the beaten egg, then sprinkle over the remaining sugar, followed by the cinnamon and raisins. Roll up the dough into a long sausage, like a Swiss roll, then cut into slices about 2 cm (¾ in) thick – you should get about 12. Nestle the slices into a greased 23 cm (9 in) baking dish or tin, cover with a tea towel and leave until roughly doubled in size, about 1–1½ hours.

Preheat the oven to 200°C (400°F) and sit a heatproof bowl or roasting tin on the lowest shelf. Put the buns in the oven, pour a cup of water into the bowl or tin; quickly close the door afterwards and reduce the temperature to 180°C (350°F). Bake the buns for 10–15 minutes until golden, then turn out onto a wire rack to cool. While still warm, brush with melted butter, then dust with icing sugar and a little more cinnamon.

To transport

Although best eaten warm, these cinnamon buns are good for a few hours after baking. Carry in a basket (so the warm buns don't steam and become soggy) and cover with a clean tea towel to keep fresh en route.

Regions

  • Canberra (ACT)

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March 09th, 2016
 
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