There was a lovely picture here of cinnamon buns, but Blogger ate then so you'll have to use your imagination! :)
Anyone in Scandinavia has by now noticed that it's officially Autumn. Grey, rainy, and cold - just how it's supposed to be right? Good excuse to get baking in the kitchen, making warm, yeasty treats like these Norwegian Cinnamon Rolls from Nigella. I woke up this weekend to such a dreary day, and had had a bad dream to boot. Not a great combo. Cooking up comfort food like these babies soothes the soul though. They're not so sticky that you can't eat them with your fingers, and they're not so dry that you have to eat them with a cup of tea. They're quite good at any time of the day. Enjoy.
For the dough
600 gr. flour
100 gr. sugar
1/2 tsp salt
50 gr. fresh yeast (or 3 packages dry)
100 gr butter
4 dl milk
Heat oven to 230 C. Mix the dry ingredients in one bowl. Melt the butter, whisk it with the milk and eggs and add to the dry ingredients. Knead until smooth and firm. Let rise in an oiled bowl for 25 minutes.
Roll a third of the dough out to fit the bottom of a large pan (35x25 cm, circa), lined with paper. Roll out the rest of the dough into a large rectangle, app. 50x25 cm. Now, mix the following ingredients well (I do it with my fingers) and smear it out on the rolled out dough:
150 gr. room temperature butter
150 gr. sugar
1 1/2 cinnamon
Roll the dough from the one long side to the other, until you have a long roll. Cut it into 20 pieces, laying them cut side up/down on the dough bottom in the pan. Beat an egg, and brush it on to your raw cinnamon rolls. Let rise for another 15 minutes, until big and fluffy.
Bake for 20-25 minutes. Check the middle ones to see that they're baked through. Let them cool a bit before tearing into it!
Cookbook watch March 2018
1 day ago