Treat Petite- Swedish buns

TreatPetiteLogoSad news and good news…. Sad news is that I have not been selected for the TV cooking show the Taste on Channel 4. They don’t know what they have done :P.

Good news is that now I am fully committed to my English version of my food blog. I will participate as much as possible in food blog contests. So here is the second food contest I have chosen: Treat Petite. The aim of the contest is to propose a recipe per month of a sweet mouth full  treat 🙂 (Not too difficult when you like to bake!)

It’s been a few months now that I was willing to try a Swedish bun recipe. I discovered those little buns in Finland a few years ago and I remember buying me every week one bag of frozen Swedish buns for my breakfast…. mmmm I can still smell the cinnamon from the oven. Delicious!

The recipe I inspired from is part of a beautiful blog called “Have a Yummy Day” written by a chef from Stockholm and a Photographer from NYC. If you don’t know it already, you should have a look! It’s a paradise for sweet tooth! 🙂

Link to the kind contest organizers:
http://www.thebakingexplorer.com
http://www.cakeyboi.com/

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Swedish Buns

By Sophie Maulevrier Published: September 22, 2013

  • Yield: 30 small snails (15 Servings)
  • Prep: 2 hrs 30 mins
  • Cook: 10 mins
  • Ready In: 2 hrs 40 mins

Smooth cinnamon brioches for any time of the day! An addiction!

Ingredients

Instructions

  1. Put in a bowl or in your food processor, 100gr of sugar, 150gr of butter and the salt. Mix everything together until white and fluffy.In a pan, heat the milk (don't make it boil). You have to obtain a milk warm enough to activate the yeast but not to hot to kill it. (I verify with my finger if the milk is hot but still warm enough to keep my finger in) When the milk is warm add the yeast inside and stir with a spoon
  2. Mix the flour and cinnamon together. Then add some of it into the butter/sugar mix (something like 200gr) and stir. Add a little milk. Alternate flour and milk until the end of it. Let the food processor work the dough 5 to 10 mins or do it by hand on a clean surface with a little flour (the dough is sticky). You need to get a resistant, smooth and elastic dough.
  3. Let the dough rest during half an hour and put out the fridge the butter for the garnish. It must be soft when you will use it. Divide the dough in two and roll the dough into a square or any shape if you don't know how to do it! 🙂 You should have a dough of 2 or 3 mm thickness. Spread the butter with your fingers on the dough. Mix the sugar and cinnamon and spread it on top of the butter.
  4. Now, you need to choose if you want small buns or a big one. if you want small ones, cut stripes of 2 cm wide and create the small snails and arrange them on a cooking tray. If you do a larger one cut one long stripe of 2 cm and create the large snail on a round tray to help you shape it. (Don't forget the greaseproof paper on both case)
  5. Let rise the dough again 30 mins and meanwhile preheat your oven at 225ºC. Before cooking the buns, brush them with a beaten egg. Put them in the oven 8 to 10 minutes. Let them cool down and brush them with a little sugar syrup

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