Back to 6 servings 250 g / 2 cups bread flour* 2.5 g / ½ tsp fine salt 25 g / 2 tbsp caster sugar, superfine 5 g / 1½ tsp instant dried yeast* 160 ml / 2/3 cup cold plant milk, I used soy 50 g / ¼ cup vegan butter *, I used Violife 75 g / 6 tbsp vegan butter, I used Violife, at room temp. 75 g / 1/3 cup sugar, I used a mixture of caster and light muscovado sugar 10 g / 1 heaped tbsp cinnamon 3 g / 1 tsp cardamom, freshly ground ideally 30 ml / 2 tbsp soy milk to brush, or other 25 g / 2 tbsp caster sugar, superfine 30 ml / 2 tbsp water 25 g / 2 tbsp pearl sugar, optional
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1 Step 1: If using a food processor or another machine, refrigerate your plant milk, chill the flour and metal bowl/dough hook in the freezer ahead of mixing the dough. Place cold butter between two sheets of baking paper, whack it with a rolling pin until flattened, refrigerate until ready to use.2 Step 2: Place flour, salt, sugar and instant yeast in a large mixing bowl, a suitable food processor or a standing mixer.3 Step 3: Add 160 ml (2/3 cup) of cold plant milk and mix well. If using a food processor, add milk gradually while running on the lowest speed, until the dough comes together.4 Step 4: Knead the dough until enough gluten develops to make the dough elastic and smooth - about 8-10 minutes by hand or for 3-5 minutes on a medium setting if using a food processor/mixer. If it's not coming together, rest it for 10 minutes and try again.5 Step 5: If kneading by hand, form the dough into a flat disc and pile softened butter on top of it, close the dough over the butter. If using a food processor/mixer, add pieces of cold butter gradually while processing on the lowest speed. Occasionally, you may need to scrape the bowl and reposition the dough.6 Step 6: If kneading by hand, knead the dough until all of the butter gets absorbed (about 10 minutes). If using a food processor/mixer, about 3-5 minutes - you want the dough to be supple, smooth, satiny and only just tiny bit tacky. It should come away from the sides of the bowl cleanly.7 Step 7: Form the dough into a ball, oil it lightly and place in a bowl, cover with cling film and let it proof until puffy and almost double in size. You can leave it on the kitchen counter or do an overnight proof in the fridge. The time this takes depends on the internal dough temperature (if you used a machine, it's likely to proof quicker) and the ambient temperature, between 1-3 hrs on average.8 Step 8: Make the filling by mashing together room temperature vegan butter with sugar and spices, until the mixture is homogenous. Make sure it's at room temperature before using.9 Step 9: Roll the dough out until you have a long large rectangle measuring approximately 75 cm / 29.5 inches by 16 cm / 6.25 inches (if making a double-batch, 75 cm / 29.5 inches by 32 cm / 12.5 inches). Try to use as little dusting flour as possible.10 Step 10: Using a flexible spatula or a palette knife, spread the filling on the rolled out dough going all the way to the edges.11 Step 11: Divide the dough into 3 roughly equal pieces in your head. Fold the third of dough over the middle piece, then the remaining piece on top. You could also just fold it in half if you prefer.12 Step 12: Gently, applying even pressure, roll out the dough so that it reaches about 18 cm / 7 inches across and 30 cm / 12 inches in length.13 Step 13: Using a pizza cutter (or a sharp knife), divide the dough into 6 equal pieces lengthwise - 3 cm / 1.2 inches wide each. Cut each strip in half lengthwise stopping about 2.5 cm / 1 inch before you reach the end.14 Step 14: Grab each piece at both ends, tap it very gently against the counter to stretch just a little and then twirl the two strands of dough around each other. Coil twirled strands around the joint like a snail, tucking two loose ends underneath.15 Step 15: Place the buns on a paper lined baking tray. Heat up the oven to 220° C / 425° F (200° C / 390° F with fan on).16 Step 16: Cover the buns with a kitchen towel and allow them to proof until they look puffy and the dough springs back some of the way (not fully, if it springs back fully they need more time) after you gently poke it with your finger.17 Step 17: Brush with soy milk and sprinkle with pearl sugar. Bake for about 12-13 minutes, or until browned.18 Step 18: Once out of the oven, immediately glaze it with sugar syrup. Allow to cool off completely before eating. Store in an air-tight container for about 2 days.19 Step 19: Combine sugar and water in a small pot. Place on a low heat and stir constantly until sugars dissolves completely, simmer gently for a couple of minutes. Apply to hot buns with a pastry brush.getsaucepan.com/r/77daa768-6349-4aad-896f-938a6f5cbc7d · Original: https://www.lazycatkitchen.com/vegan-kanelbullar-swedish-cinnamon-buns/
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