Cinnamon Buns
This recipe was kindly contributed by the Embassy of Sweden in Addis Ababa. Ambassador Torbjörn Pettersson prepared cinnamon buns with members of the Ethio-Swedish Alumni Network.
- 35 g yeast
- 100 g sugar
- 300 ml milk
- 1 egg
- 120 g butter
- 1 tsp. salt
- 1 tbsp. ground cardamom
- 750 g flour
- For the filling:
- 100 g butter
- 50 g sugar
- 2 tbsp. cinnamon
- Glaze:
- 1 egg
- 2 tbsp. water
- pearl sugar
Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a mixer for 10–15 mins. Let the dough rise while covered at room temperature for 30 mins. Roll out the dough so it is about 3 mm thick and 30 cm wide. Spread the room-temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place them with the cut edge upward in paper moulds. Place on a baking sheet and let rise under a towel for about 60 mins or until the buns have doubled in size.
Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in the oven (220 °C) for 5–6 mins. Allow to cool on a rack.
Crumble the yeast in a bowl and stir in a few tablespoons of milk.
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