Traditional Norwegian cinnamon buns. Just before baking, brush each of the buns with an egg wash and dust the tops with some cinnamon powder and granulated sugar. Serve and enjoy these Classic Norwegian cinnamon buns! Combine the flour, sugar, salt and yeast in a large bowl.
They are essentially a sweetened, cardamon scented dough, leavened with yeast and baked with a cinnamon sugar filling. Boller come in several varieties, including ones with raisins, chocolate or cinnamon and sugar baked in, as well as plain varieties. You can use dry yeast instead, but then you want to mix it with the dry ingredients and increase the temperature of the milk by a couple of degrees.
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Just before baking, brush each of the buns with an egg wash and dust the tops with some cinnamon powder and granulated sugar. Serve and enjoy these Classic Norwegian cinnamon buns! Combine the flour, sugar, salt and yeast in a large bowl.
To begin with this recipe, we have to first prepare a few components. You can cook traditional norwegian cinnamon buns using 18 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Traditional Norwegian cinnamon buns:
- It’s of dough.
- Make ready of whole milk.
- It’s of salt.
- You need of flour.
- You need of vanilla sugar.
- Take of ground cardamom.
- Make ready of butter (yes, real butter).
- Get of granulated sugar.
- Prepare of fresh yeast.
- Take of filling.
- It’s of softened margarine.
- Make ready of brown sugar.
- Get of cinnamon.
- Make ready of icing (Cinnabon style).
- It’s of softened margarine.
- Get of powdered sugar.
- Make ready of cream cheese.
- Prepare of salt.
However, they do turn out best with fresh yeast. Use a pastry brush to paint the dough with the melted butter. Mix the sugar and cinnamon together, and evenly sprinkle on the buttered dough. Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon texture.
Steps to make Traditional Norwegian cinnamon buns:
- melt butter and mix with milk. make sure the mixture is 30 C, then dissolve yeast in mixture. You can use dry yeast instead, but then you want to mix it with the dry ingredients and increase the temperature of the milk by a couple of degrees. However, they do turn out best with fresh yeast. If you're using dry yeast 25 g should be enough.
- mix all dry ingredients well.
- add milk mixture to dry mixture and knead for 3-4 mins. if you're using a machine, mix for 8 minutes.
- lightly grease a large bowl an place the dough in it. leave to rise for 30 mins.
- When risen knead a couple of times only. roll the dough into a rectangle. Size depends on how chunky you want the buns. I usually roll it out till it's 5-8 mm thick..
- you'll want to handle your dough gently from now as it is rising. smooth on a thin layer of margarine, sprinkle brown sugar and cinnamon in even layers on top. I generally use more sugar than I think I need as some of it will melt away in the oven. Don't really measure out this part.
- roll into a sausage. make sure it's pretty tightly rolled. cut 1 inch slices. I use my index finger to measure, so about the length of the two first joints ;).
- place on baking sheets with the sliced side up. I normally place 12 on each sheet to give them enough room to rise. leave to rise under kitchen towels in a warm room for an hour..
- Heat your oven to 210 C.
- Brush a bit of milk on the buns and bake for 10-15 minutes.
- cool on a wire rack.
- The icing is one I borrowed from a Cinnabon recipe.
Try to get even coverage on the whole of the dough. Roll it up from the longest side until you have a giant sausage. Just before baking, brush each of the buns with an egg wash and dust the tops with some cinnamon powder and granulated sugar. Serve and enjoy these Classic Norwegian cinnamon buns Real Scandi cinnamon buns We call them Kanelbullar, or just bullar (buns). In Danish, Kanelsnurrer – twists – or snegle, snails.
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