Cinnamon buns
Fantastically delicious and moist cinnamon buns - also great for freezing.
Instructions
Crumble 30 g of yeast into the bowl of your food processor. Heat 250 g of milk until lukewarm, pour over the yeast and mix.
Add 570 g of flour, 90 g of sugar, 1 egg, 3 g of salt and 5 g of cardamom into the food processor. Knead the dough slowly with the hook attachment. Once the dough has come together, increase the speed a bit and add 110 g of butter a little at a time. Knead the dough for 10 minutes in the machine until it has formed gluten and feels elastic, shiny and nice on the surface.
Place the dough on a floured surface and let rest for 20 minutes.
Mix 200 g of almond paste, 10 g of vanilla sugar and 30 g of ground cinnamon. Add 150 g of butter a little at a time until you have a smooth filling.
Roll out the dough 3-4 mm thick, more high than wide as it will be folded in the middle. Spread the cinnamon filling on the rolled out dough and fold the dough twice, spur out strips that you twist into buns. Place on a baking sheet with baking paper. If you don't want to make knots, roll out the dough 3-4 mm thick, more wide than high and roll into a roll. Slice into medium-sized buns, place in molds. Let rise until double in size, about 1.5-2 hours.
Meanwhile, mix 150 g of water and 95 g of sugar in a saucepan and bring to the boil until all the sugar crystals have melted. Set aside.
Preheat the oven to 190C. Brush the buns with egg wash from 1 egg and sprinkle with pearl sugar. Bake for 9-11 minutes, they should be a nice golden brown color.
Right after the buns come out of the oven, brush them with the sugar syrup. This will give the buns a nice shine and retain the moisture.