My favorite pastery of them all are with no doubt swedish cinnamon buns. And I guess if you ask my kids about their favorite, I’m quite sure that they will answer the same thing. So as you can see, I bake a lot of cinnamon buns and wreaths. Even though I love to try new fillings for the buns, for me, the very classic one, with cardamon seasoned dough and cinnamon, butter and sugar filling is the very best. But still, there are so many other really tasty fillings and my latest combination with vanilla and almond is sure worth a position at the top ten.
Love Alexandra
Recipe
You will need:
For the dough
• 50 g fresh yeast
• 500 g milk
• 1 vanilla pod
• 135 g caster sugar
• 125 g butter (room temperature)
• 1 egg
• ½ tsp salt
• 600-700 g all purpose flour
For the filling
• 175 g butter (room temperature)
• 90 g cane sugar
• 1 ½ tbsp vanilla sugar
• 65 g almonds (finely chopped)
For egg brush and decoration
• 1 egg
• Pearl sugar
• Finely chopped almonds
TIP!
How to:
Make the dough:
1. In a bowl of a stand mixer, crumble the yeast.
2. Scrape the seeds out of the vanilla pod. Heat the milk, with the seeds and the scraped-out pod, till it gets finger-warm. Remove the pod.
3.Mix a little bit of the milk with yeast and make sure that yeast is dissolved.
4. Add rest of milk, sugar, egg and half of the flour.
5. Work the dough, using the dough hook in standmixer for a couple of minutes.
6. Add butter and rest of the flour and work the dough for another 6-8 minutes.
7. Add salt the last minute. Let the dough rest for 45-60 minutes.
Make the filling:
8. Mix butter, cane suger and vanilla suger until smooth. Set aside.
Make the wreaths:
9. Divide the dough into two on a floured table.
10. Roll out each portion into a large rectangle.
11. Spread with half of the filling and sprinkle with finely chopped almonds.
12. Roll it into a log lengthwise and slice into two lengthwise (so that you end up with two long stripes).
13. Twist them with the inside layers exposed and form a big circle. Attach the ends firmly.
14. Add wreath on a baking paper and slide the baking paper onto a baking tray. Repeat with the other portion.
15. Cover with a cloth and leave to rise for 60 minutes.
16. Preheat the oven to 200 degrees.
17. Lightly brush wreaths with beaten egg. Sprinkle with pearl sugar and chopped almonds.
18. Bake in the lower part of the oven for about 30-35 minutes or until the wreaths are golden brown.
