Cold-leavened cinnamon buns with four different toppings
A classic cold-leavened cinnamon bun dough that is left to rest in the fridge overnight before being rolled, filled and topped in four different ways - from classic syrup and pearl sugar to browned butter tosca with hazelnuts.
Ingredients · Servings 30 pieces
- You
- 50 g yeast (fresh for sweet doughs)
- 5 dl milk, cold
- 1 egg
- 1.5 dl white syrup
- 1.5 tbsp ground cardamom, freshly ground
- 1 tsk salt
- about 15-16 dl special wheat flour
- 150 g butter, room temperature
- Filling
- 200 g butter, room temperature
- 1.5 dl brown sugar
- 1.5 tbsp dark syrup
- 2.5 tbsp ground cinnamon
- 1 tbsp wheat flour
- Topping 1 - Classic with syrup and pearl sugar
- 1 cup granulated sugar
- 1 cup water
- pearl sugar
- Topping 2 - Blue poppy and cane sugar
- 1 egg
- blue poppy seeds
- cane sugar
- Topping 3 - Browned butter tosca with hazelnuts and flaked salt
- 150g butter
- 2 dl granulated sugar
- 0.75 dl light syrup
- 0.75 dl whipping cream
- 2 tbsp wheat flour
- 200 g hazelnuts, coarsely chopped
- 1 tsp salt flakes
- 1 egg (for brushing)
- optional icing sugar (for serving)
- Topping 4 - Browned butter and powdered sugar
- 75g butter
- powdered sugar
Method
- You
- Crumble the yeast into the bowl and add the cold milk. Stir until the yeast has dissolved.
- Add eggs, white syrup, cardamom, salt and most of the flour. Knead the dough in a machine.
- Add the room temperature butter a little at a time and knead the dough thoroughly until it is shiny, elastic and has developed a fine gluten network.
- Add the remaining flour as needed. The dough should be soft and pliable, and a little sticky rather than too dry.
- Cover the bowl tightly with plastic wrap and let the dough ferment in the refrigerator overnight.
- Filling
- Mix butter, brown sugar, dark syrup, cinnamon and wheat flour until smooth.
- Take the dough out of the fridge and roll it out into a large rectangle.
- Spread the filling evenly over the entire dough.
- Fold the dough in three folds, from short side to short side.
- Roll out the dough lightly and cut it into strips. Then shape the strips into buns.
- Place the buns on baking sheets lined with baking paper.
- Cover the buns and let them rise at room temperature for about 1 hour, or until they become very airy.
- Set the oven to 220 degrees, top and bottom heat.
- Choose any of the four toppings below.
- Topping 1 - Classic with syrup and pearl sugar
- Bake the buns without egg brushing for about 8–10 minutes.
- Boil the granulated sugar and water until the sugar has dissolved.
- Let the syrup cool.
- Brush the freshly baked buns with sugar syrup and sprinkle with pearl sugar.
- Topping 2 - Blue poppy and cane sugar
- Lightly beat the egg and brush the risen buns.
- Sprinkle with blue poppy seeds and cane sugar.
- Bake for about 8–10 minutes, until the buns have a nice golden brown color.
- Topping 3 - Browned butter tosca with hazelnuts and flaked salt
- Brown the butter in a saucepan until it is golden brown and smells nutty.
- Add granulated sugar, light syrup, whipped cream and wheat flour.
- Let the mixture simmer gently for a minute or so until the toscan comes together and begins to thicken.
- Stir in coarsely chopped hazelnuts and flaked salt.
- Let the Tuscan cool slightly.
- Brush the finished leavened buns with beaten egg.
- Make a small indentation in the center of each bun and press in plenty of tosca.
- Bake for about 8–10 minutes, until the buns and the tosca have a nice golden brown color.
- Let the buns cool and dust with a little icing sugar before serving.
- Brown the butter until it is golden brown and smells nutty.
- Let the buns cool slightly.
- Brush them with the browned butter and dip the top in powdered sugar.
The Tuscan (topping number 3) is enough for a whole batch of wheat dough.
