To make the dough, melt the butter in a saucepan over low heat. Add the milk, stir to combine, then let cool to 37°C. Crumble the yeast into a large bowl. Add the milk mixture and stir until the yeast is dissolved. Stir in the sugar and salt. Using a mortar and pestle, grind the cardamom, then stir into the liquid. Add the flour, little by little, and stir until the dough is smooth. Cover the bowl with a tea towel and set the dough aside for 40 minutes or until doubled in size. To make the cinnamon butter, stir the butter, sugar and cinnamon in a bowl until a spreading consistency. Transfer the dough from the bowl to a floured bench top and knock down dough. Using a rolling pin, roll out to a large 3 mm-thick rectangle. Spread the cinnamon butter evenly over the top. Carefully roll lengthwise to form a cylinder. Cut widthwise into 24 slices and place in paper cupcake cases on a baking tray. Cover with a tea towel and set aside to rise for 30 minutes. Preheat the oven to 225°C. Lightly beat the egg and brush over the buns. Sprinkle with pearl sugar. Bake for 10 minutes or until golden. Serve with cold milk. Recipe from Homegrown Swedes by Sanna Fyring Liedgren, with videos and photographs by Oscar Liedgren.
I don’t know the supermarkets recipe so I will have to guess how it’s made, there are several things I know though, the texture which is resembles a cinnamon roll, it filled with some custard mixture and topped with some white sugar coating
So what could be better than celebrating the end of a very lovely giveaway than with a few delicious Baked Cinnamon and Sugar Doughnuts – these bite sizes treats really are so perfect for a yummy afternoon treat
The last doughnuts were cinnamon sugar, fried. Cinnamon sugar doughnuts are the one thing that torment me (and most other coeliac’s) the most, they are not readily available in stores, at every market or fair or car boot sale or (even) farmers market their cinnamon sugar scent wafts past me
My flavor of the month is Hot Cinnamon tea by Harney and sons. Hot cinnamon tea cookies 2 Tbsp preferred tea leaves (approx. 6 tea bags)1 tsp vanilla paste1/4 cup caster sugar1/4 cup powdered sugar2 Tbsp corn flour1/4 cup almond meal1/2 cup gluten free oatmeal OR quinoa flakes1/2 rice flourpinch of salt1 tsp cinnamon115g butter2 tsp milk2 Tbsp almond meal, extraPlace the tea leaves into a saucepan, heat on a medium heat for 2 minutes. 1 tsp cinnamon