This is a variation of the Swedish classic "Kanelbulle", or cinnamon bun. I made long sweet breads rather than buns; less hassle to bake but with the same lovely flavour.
Ingredients:
10g cardamom powder (or seeds crushed with pestle and mortar, as in photo below)
150g butter
25g fresh yeast (you can buy it from Ocado here)
250g cold milk
250g cold water
150g caster sugar
6g salt
850-900g plain flour or strong bread flour
Method:
1. Slice the butter. Mix all the ingredients apart from half the flour and work it into a smooth dough. Gradually add the rest of the flour into the mixing bowl. Cover with lid or cling film and rest for about 1.5 hours.
2. Scrape the dough onto a floured surface and work it into a round bun, as below. Dust it with flour and cover with cling film to rise for about 1.5 hours.
3. Prepare the filling by mixing 150g coconut oil, 150g demerara sugar and 20g cinnamon into a smooth cream.
4. Divide the dough into three pieces and roll each into a round. Spread the filling evenly. Roll up each round separately. Cut slices into the rolls, almost through to the base, and alternate folding the slices to the right and the left. Leave to rise for about 1.5 hours before you bake in the oven, 210°C for about 25 minutes. Left-overs can be sliced up and roasted in the oven for biscuits. Or freeze it to enjoy another day.
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