Cinnamon Bun Braid
Traditional Swedish sticky cinnamon bun braid, aka Kanelfläta, is a delicious sweet bread best enjoyed with a cup of coffee.
Servings 2 breads
Ingredients
- 1 quantity of the Sweet Wheat Bun Dough recipe follows
- Egg Wash
For the Sweet Wheat Bun Dough 2
- 1 1/4 cup milk + 1 tbsp
- 1 stick + 2 1/2 tbsp butter
- 1 tbsp finely ground cardamom seeds optional
- 2 oz fresh yeast or 1/2 oz dry yeast
- 1 egg
- 1/2 cup + 2 tbsp sugar
- 1 tsp salt
- 5 1/2 cups bread flour plus extra for dusting
For the Filling
- 1 3/4 sticks very soft butter
- 2 tbsp ground cassia cinnamon
- 1/2 cup sugar
To Decorate
- pear sugar optional
Instructions
- For the Sweet When Buns
- Combine the milk, butter and any spices (if using) in a small pan and heat until the butter has melted. Leave to cool down to just above room temperature and dissolve the yeast into the milk.
- Transfer the mix to the bowl of a stand mixer fitted with the dough hook, add the egg, sugar, salt and flour and knead for about 10 minutes, or until very smooth, shiny and elastic. The dough should come clean off the sides of the bowl.
- Cover with bowl with a clean dish towel and leave to rise for 30-40 minutes, or until doubled in size.*
- Preheat the oven to 400F.
For the filling:
- Mix all the ingredients in a bowl.
To make the braid:
- Roll the dough into a rectangle 15 1/2 x 12 inches. Spread the filling on the middle third of the rectangle. With a shape knife, make cuts sideways forming ribbons around the filling.
- Braid the cut ribbons to cover the filling.
- Transfer the braid to a baking sheet lined with parchment paper.
- Brush the braid lightly with egg wash and sprinkle pearl sugar.
- Bake for 15-20 minutes, or until golden, then remove from the oven and cool on wire racks.
Notes
* if using dry yeast, this process takes about 1-2 hours.