12/02/2013

Cinnamon buns recipe | Dan Lepard | Life and style | The Guardian

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Dan Lepard's cinnamon buns recipe

A Scandinavian classic that's perfect for breakfast, elevenses or teatime
Dan Lepard The Guardian, Saturday 7 May 2 01 1

Dan Lepard's cinnam on buns: A new take on a m uch-lov ed Scandinav ian fav ourite. Photograph: Colin Cam pbell for the Guardian

The Danish cook and activist Camilla Plum is comparable to our own Hugh FearnleyWhittingstall in the vigorous, passionate way she writes about food and her garden. Her book The Scandinavian Kitchen combines foraged foods with familiar, everyday ingredients in an inspired way. Also look for Signe Johansen's Scandilicious, which is focused on modern Scandinavian cooking and baking. Here's my take on a classic. 400ml milk Seeds from 3 or 4 cardamom pods Finely grated zest of lemon 500g strong white flour, plus extra for shaping 50g unsalted butter 1 medium egg
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12/02/2013

Cinnamon buns recipe | Dan Lepard | Life and style | The Guardian

50g caster sugar 1 sachet fast-action yeast 1 tsp salt Oil for kneading For the filling 3 Ryvita 125g dark brown sugar 2 tsp ground cinnamon Butter Beaten egg, to finish Put the milk, cardamom, lemon zest and 50g flour in a saucepan, whisk well and bring to a boil. Spoon into a mixing bowl, stir in the butter and leave until warm. Beat in the egg, sugar and yeast, followed by the remaining 450g flour and salt. Mix to a soft and very sticky dough, cover and leave for 10 minutes. Lightly oil a worktop and knead the dough on it for about 10 seconds, then put the dough back in the bowl, cover and leave for 10 minutes. Repeat this kneading twice more at 10-minute intervals, then leave the dough for an hour. With nonstick paper, line the base and sides of a very large round or square baking tin, about 25cm in diameter. Grind the Ryvita in a food processor until very fine, then mix in the sugar and cinnamon. Lightly flour the worktop and roll the dough to about 0.75cm thin. Dab a little butter over the dough, sprinkle the cinnamon mixture over it, roll it up tightly and cut into 2-3cm slices. Lay these cut side up in the tin, cover and leave for 45 minutes. Brush with beaten egg and bake at 220C (200C fan-assisted)/425F/gas mark 7 for 15-20 minutes, until brown on top. danlepard.com/guardian
2 0 1 3 Gu a r dia n New s a n d Media Lim it ed or it s a ffilia t ed com pa n ies. A ll r ig h t s r eser v ed.

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