Cinnamon Bun Braid

This is a true classic in Sweden! A beautiful Cinnamon Braid. You can buy this everywhere and it's loved by everyone. It's not difficult to make, but since it's made of yeast it requires some waiting while the dough is rising. But once you feel the cinnamon flavour from the oven that fills your home, i promise it's worth the wait.


Cinnamon Bun Braid, 2 braids
3dl milk (300ml)
150grams butter
50g fresh yeast
1,5dl sugar (150ml)
1egg
0,5tsp salt
1 tbsp pounded cardamom
11-12dl flour (1200ml)

Filling:
75g butter, softened
1dl sugar (100ml)
2 tbsp vanilla sugar
2tbsp cinnamon powder

Decoration:
1 egg
pearl sugar

Add milk and chopped butter in a bowl and warm in the microwave until lukewarm (37 degrees C.)

Crumble the fresh yeast into the milk and butter liquid (if you use dry yeast, the milk and butter mixture should be warmer than 37 degrees C.) Let the yeast melt and add sugar, egg, cardamom and blend well.

Add the flour and combine to a smooth and silky dough. The dough should easily come off the bowl but be careful not to add to much flour as it will make your buns dry. You can put extra flour when you roll out the dough later on, if you need. Cover with a kitchen towel and let it rise for about 60 minutes in a warm place. It should rise to about double the size. I usually put the oven on beforehand (200 degrees C.) to make the kitchen extra warm. Meanwhile make the vanilla cream filling.

Tip the dough onto your flour powdered baking table and divide into 2 pieces. Roll out each piece to a rectangle on a lined baking plate. Spread butter, on the middle 1/3rd of the rectangle, and sprinkle the dry ingredients on top. Cut 2cm, diagonal strips of the two outer parts. Make braids of the lengths to braid. Cover with a kitchen towel and set aside to rise for about 40 minutes.

Brush the braids with a beaten egg and sprinkle pear sugar on top. Bake in the oven for about 15-20 in 200 degrees C. until golden.



ENJOY!