Scandinavian Apple Cinnamon Buns
These kanelsnurrer are buttery twisted cinnamon buns with a spiced apple center filling.
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Servings: 20 buns
Equipment
- 1 Rolling Pin
- pastry brush (for egg wash)
Ingredients
Dough
- 1/2 cup raisins
- 2 cups milk
- 14 tbsp butter
- 1 cup powdered sugar
- 4 tsp instant yeast (or 50 g fresh yeast)
- 1 tsp cardamom
- 6 cups flour
Cinnamon filling
- 11 tbsp butter (softened)
- 6 tbsp brown sugar (white or brown)
- 2 tbsp ground cinnamon
Apple filling
- 3-4 apples
- 1/4 cup brown sugar
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- pinch salt
- 1/3 c water
- 2 tbsp water
- 1 tbsp corn starch
- 1 tbsp butter
- 1 tsp vanilla
Decoration
- 1 tbsp water
- 1 egg (for egg wash)
- 1/3 c granulated sugar
- 1/3 c water
Instructions
Dough
- Let the raisins soften in a bowl of warm water while you prepare the dough and cinnamon filling.
- Heat the butter in a saucepan until it's fully melted. Remove from heat and add the milk and powdered sugar.
- Pour the milk mixture into a mixing bowl and add the cardamom and yeast. Stir until dissolved and then slowly add the flour. You may need more or less flour. Add enough so that you can knead the dough into a nice ball without being too sticky. Knead for about 10 minutes, until elastic. Set aside while you prepare the cinnamon filling.
Cinnamon filling
- Mix together the butter, brown sugar, and cinnamon. If the butter is still hard you can pop it in the microwave for a few seconds so it's easy to spread (but not melted!).
- Roll out the dough into a large square (you are rolling out the dough immediately after making the cinnamon filling - it will rise after you shape the buns). Spread the cinnamon butter mixture evenly across the square. Drain the raisins and sprinkle them across the bottom half of the square.
- Fold the square of dough in half. Use a pizza or pastry wheel to cut the rectangle into about 20 strips.
- Twist each strip and then tie into a knot (see video). Set the buns on baking paper on a baking sheet and cover with plastic wrap or a cloth. Let the buns rise for about 1.5 hours, or until the dough fully bounces back when poked with your finger.
Apple filling
- Peel and core the apples and dice into ½-inch pieces.
- Stir the apples, brown sugar, granulated sugar, cinnamon, salt, and ⅓ cup of water together in a saucepan on medium-high heat.
- Bring to a simmer and simmer for about five minutes, stirring occasionally, until the apples have softened but still hold their shape and there is visible liquid in the pot. If the liquid cooks off too quickly, add another splash of water.
- In a small bowl, create a slurry by whisking together the cornstarch and 2 tablespoons of water.
- Pour the cornstarch slurry into the apples and stir together until melted and combined. Continue cooking until the apple mixture thickens, about 1 to 2 minutes.
- Remove the saucepan from the heat and stir in the butter and vanilla. Pour the apple mixture into a bowl, cover and let cool in fridge while the buns finish rising.
- Once the buns have finished rising, press down a large well in each bun. Be sure to press the dough all the way down and make as big a well as you can.
- Use two teaspoons to drop the cooled apple filling into the well of each bun.
Baking & Decoration
- Preheat oven to 445°F (230°C). Whisk egg and carefully brush each bun with the egg wash. Bake the buns for about 10-11 minutes, until the tops and bottoms are golden brown.
- While the buns are in the oven, heat the sugar and water in a saucepan and bring to a boil. Boil for 4 minutes, then remove from heat.
- Brush the buns with the syrup as soon as they're out of the oven and let them cool on a wire rack.