How to bake the perfect cinnamon buns

The Guardian has been making Scandi treats this week and searching for the perfect cinnamon bun recipe: http://www.theguardian.com/lifeandstyle/wordofmouth/2014/may/22/how-to-bake-perfect-cinnamon-buns

I haven’t tried this version yet – but it is a little different from how I would bake a batch. I have never, ever, had good results with fast action yeast sachets (what am I doing wrong?!) and I would make rather smaller buns – one cake of seven seems a slightly US take on these, they must be huge! Have you tried this ‘perfect’ recipe?

My favourite recipe is the one in Sju Sorters Sommarkakor by Cecilia Vikhblad (the Swedish Mary Berry, she even judges the Swedish version of Bake Off).

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But if I want to read a recipe in English I use the one by the awesome Scandinavian Kitchen:  http://scandikitchen.typepad.com/scandikitchen/2011/05/by-popular-demand-swedish-cinnamon-buns-recipe-kanelbullar.html  I have always had success with these recipes and made lovely soft kanelbullar. Scandinavian Kitchen also sells all the ingredients you could need to create your bullar.

If you are a little too far from London to do your Scandinavian grocery shopping there, do not fear as you can buy/improvise almost everything:

– Ground cardamom for the dough – yes it is a little difficult to find. As well as grinding some cardamom pods with your pestle and mortar/ rolling pin and chopping board/ blender/ hammer and chisel, you can also buy ready ground cardamom at some health food shops or international groceries (I found it on a local market stall which sold vegan products, herbs and spices, and it was only about 65p!).

– Pearl sugar – you could just swap out this (for me, essential) topping for regular sugar (or miss it out altogether I suppose) but I’ve found a handful of crushed up sugar pearls http://www.sainsburys.co.uk/shop/gb/groceries/decorations/sainsburys-cake-decorations–white-sugar-pearls-80g looks the part and they add a satisfying crunch. Apparently jam sugar can also work.

– Fresh yeast – available at most local bakeries, it can also be found in the in-store bakeries at Sainsbury’s and Tesco. As mentioned before, I just can’t get fast-action to work!

Do you have any tips on Scandinavian baking at home? Or tips for the perfect kanelbullar?

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