Thursday, 27 February 2020

my perfect cinnamon cardamom buns, or cinnoissants

guys, guys, guys. i'm sorry that it's taken me this long to let you know my cinnamon bun recipe, but i think it works in your benefit, because i've now made them SO many times that i know all the tips and tricks to make them perfect every single time. scroll all the way to the bottom to find my chef's notes, telling you what yeast, sugar and cardamom i use, along with how i like to tweak the recipe sometimes.

the recipe itself is dairy free, but you can of course substitute for the regular options of cream, milk and butter. it will have a different taste, but the results won't be that different.

this recipe is pretty flexible, i've made it with so many different variations of ingredients and it's always worked well, providing i've used good yeast, and left it to double in size before working it. i think the trick is for how long it's kneaded for before it gets used - i'm so grateful for my grandmother's hand-me-down, ancient-but-still-functioning Kenwood Chef for giving me much-needed muscle.

cinnoissants came around because the last few time i've made them i've done a second fold and roll, and a double egg wash, and they've turned out extra crispy as well as so moist and delicious and kind of like a croissant in that way. i'm sure you could even make them even more like a croissant if you wanted to, resting them in the fridge between layers, adding in more butter/coconut oil and rolling precisely... perhaps next time i'll try that, but for now, these are amazing just as they are.




cinnamon cardamom bun recipe
makes 24 buns

ingredients:
for the dough:
2/3 cup soy cream
1 cup soy milk
1 large egg
1/3 cup coconut sugar
1/2 cup plain flour
3 1/2 cups strong white bread flour
1 tbsp active dry yeast
1 tsp salt
1 tsp cardamom seeds, ground

for the cinnamon butter:
5 tbsps coconut oil
2 tbsp ground cinnamon (or 1tbsp cinnamon and 1tbsp ground cardamom seeds)
2 tbsp coconut sugar

to finish:
1 egg, whisked with a fork (for egg wash)
1-2tbsps Swedish pearl sugar (see cook's notes below)


1. add the soy cream, soy milk, and egg together in your mixer bowl. mix together until combined. rest for a couple of hours, if possible, to bring to room temperature (see notes).
2. add the sugar, flours, yeast, salt & cardamom.
3. use your dough hook attachment and mix for 15 minutes. check after 5 minutes to make sure that the dough is coming together, add a tbsp of bread flour if it's sticking to the side too much, and scrape down from the sides. add flour in a tbsp at a time until it comes together. it shouldn't stick to the bowl, but should be moist. if you don't have a mixer, knead by hand for 20-25 minutes.
4. take the dough hook out, and clean. cover the bowl with a damp tea towel, and leave for 1 hour or until the dough has grown to 1.5-2 times it's original size.
5. whilst it's proving, make the cinnamon butter, in a small bowl, add the coconut oil, cinnamon and sugar, and mix with a spoon by hand until smooth and spreadable.
6. when the dough is ready, mix again with the dough hook for 5 minutes, or knead by hand for 10 minutes.
7. tip it out onto a floured surface, cut in half, put half the mix back in the bowl and cover again to stop it drying out.
8. using a floured rolling pin, roll out to a large thin rectangle.
9. spread over half the cinnamon butter, using the back of a spoon. it doesn't have to be completely even, but do make sure you spread it to the edges.
10. looking at the dough landscape. fold the left third of the rectangle over to the right side, so it covers the middle, and then fold the remaining right third over the top.
11. roll out to the same size again. repeat the folds. don't worry about the cinnamon butter splurging out the edges or going over your rolling pin.
12. roll out again. cut into 12 long strands. twist into a bun (there are heaps of different ways to twist - simply try a few until you find your favourite - check YouTube for ideas!). place the twists on two lined baking trays. 
13. cover with two tea towels, and then repeat steps 8-12 with the rest of the dough. place those twists onto baking paper, covered with a tea towel, if you only have 2 baking trays.
14. leave the buns to rest for 30-45 minutes. meanwhile, get the oven warming up - turn it on to 225c, 200c fan, 440f.
15. once the second rise is complete, using a pastry brush, brush over the buns with egg wash and sprinkle with pearl sugar.
16. bake for 10-15minutes, or until golden. leave to cool on a rack, then bake the second batch.

enjoy in true Swedish style with a cup of coffee, hot from the oven!



cook's notes:
- this is THE pearl sugar to use. each country has their own version of what pearl sugar means, so  you want to make sure you get the right kind!


- i like to use white rye flour as my plain flour, it just has a more interesting flavour.
- instead of coconut sugar, you could use soft brown sugar, but again, i like the flavour more with coconut sugar.
- for cardamom i use green cardamom seeds from The Spice Works, on ebay. i just grind them in my coffee grinder, or use a mortar and pestle and then sieve it. it really doesn't matter if you've got chunks in there. you can also use cardamom pods and grind those, but you will need to sieve out the outer shell. regular pre-ground cardamom is fine too, but the flavour isn't nearly as good.


 - i like to use Allinson's easy bake yeast, and i keep the little container in my fridge after i've opened it, to keep it active. but any yeast will do - it's about two 7g sachets you'll need for this recipe.


- you can mix up your mixture cold (without leaving the wet mix to come to room temp) and leave it for longer to rise - several hours.
- if the rise is taking a while, you can put it near (but not too close to) something warmer, like a radiator, fire or oven, or even a sunny window, to encourage a rise. i'm pretty sure they only have 'provng draws' on Bake Off?
- for an even crispier finish, do a double egg wash - once straight after the twists are placed on the tray, before the rise, and once after the rise.
- a few useful tools: a dough scraper, a pizza cutter for quicker cutting of the strands, silicone baking sheets (lifechanger!).
- these freeze beautifully, simply pop them in a warm oven for 10 minutes to defrost thoroughly and enjoy. i actually usually put most of my batch in the freezer.

thank you so much for reading! let me know if you make them, and how they turn out! let me know if you have any questions.