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Cardamon almond cinnamon buns - Domestic Gothess
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Cardamom Almond Cinnamon Buns

Course Breakfast, Snack
Cuisine Swedish
Diet Vegan
Keyword bread
Prep Time 40 minutes
Cook Time 20 minutes
Rising Time: 8 hours 20 minutes
Servings 16 buns
Author Domestic Gothess

Ingredients

Dough

  • 340 ml (1 cup + 7 Tablespoons) unsweetened non-dairy milk (soy is best)
  • 50 g (3 ½ Tablespoons) vegan block butter
  • 500 g (4 cups + 2 Tablespoons) strong white bread flour
  • 75 g (⅓ cup + 1 Tablespoon) caster or granulated sugar
  • 7 g (2 ¼ teaspoons) fast action yeast
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cardamom

Filling

  • 75 g (⅓ cup) softened vegan butter
  • 100 g (3.5 oz) marzipan
  • 50 g (¼ cup) caster or granulated sugar
  • 50 g (⅓ cup + 2 Tablespoons) ground almonds
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • pinch salt
  • milk as needed

To Finish

  • milk to glaze
  • flaked almonds for sprinkling

Instructions

  • Heat the milk and butter together in a small pan until the butter has melted then remove from the heat and allow to cool until it is lukewarm.
    340 ml (1 cup + 7 Tablespoons) unsweetened non-dairy milk (soy is best), 50 g (3 ½ Tablespoons) vegan block butter
  • Mix together the flour, sugar, yeast, salt and cardamom in a large bowl. Add the cooled milk mixture, stir everything together vigorously until the mixture comes away from the sides of the bowl and looks doughy; it will be very soft and sticky so use a stand mixer if you have one.
    500 g (4 cups + 2 Tablespoons) strong white bread flour, 75 g (⅓ cup + 1 Tablespoon) caster or granulated sugar, 7 g (2 ¼ teaspoons) fast action yeast, 1 teaspoon salt, 1 ½ teaspoons ground cardamom
  • Cover the bowl and place it in the fridge to rise overnight.
  • The next day, bring the dough out of the fridge and leave it to come up to room temperature while you prepare the filling.
  • Either blitz the filling ingredients together in a food processor or beat with an electric mixer until it forms a sticky paste. The mixture should be easily spreadable, if it is too thick then beat in a little milk to loosen it. Line two baking trays with greaseproof paper or silicone liners.
    75 g (⅓ cup) softened vegan butter, 100 g (3.5 oz) marzipan, 50 g (¼ cup) caster or granulated sugar, 50 g (⅓ cup + 2 Tablespoons) ground almonds, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, pinch salt, milk as needed
  • Roll the dough out on a floured surface into a 30 x 50 cm (12 x 20in) rectangle. Spread the filling evenly all over the dough then fold it in half so that you have a 15 x 50 cm (6 x 20 in) rectangle. Use a pizza cutter or very sharp knife to slice the dough into 16 strips.
  • Pick up a strip of dough and twist the ends in opposite directions 3 or 4 times, then coil the twisted strip in on itself, tucking the end underneath.
  • Place the finished twists on the lined baking sheets and lightly cover with oiled clingfilm. Leave to rise for 15-20 minutes until the dough no longer springs back when you press it with a finger. Meanwhile, heat the oven to 200°C/180℃ fan/400°F/gas mark 6.
  • Brush the twists with milk and scatter over some flaked almonds. Bake for 15-20 minutes until golden, cooked through and they sound hollow when you tap them on the base; rotate the trays halfway through baking. Allow to cool on a wire rack before serving.
    milk, flaked almonds

Notes

Adapted from Scandilicious Baking, Signe Johansen