"Heavy" BUNS OF JOY

These are a heavier, richer version of cinnamon rolls and buns, made with butter. They are incredibly soft, but become a little denser - a bit like the wonderful center of a normal cinnamon bun - except the whole bun becomes like that :-)

The Buns & Brioche mix is ​​made to be mixed with water and does not require milk. It can be mixed by hand, but it is easier in a machine with a dough hook or "roller".

In addition to 400 grams of Buns & Brioche mix, you need the following to make 8 buns:
350 grams water (lukewarm)
30 grams fresh yeast
25 grams sugar
30 grams room temp/soft butter (diced)
6 grams salt
Cardamom / vanilla in the dough (as you please)

Mix together water, sugar and yeast.
Add in the 400 grams of mix.
Once the dough starts to develop, add the salt.
Let the mixer run to knead the dough for about 5 minutes.
Add the butter in small batches and incorporate for another 5 minutes.

Shape the dough to a rectangle at about 10cm*20cm. We use tapioca starch to both sprinkle on the baking mat and to sprinkle over the dough as we roll it out.

Grease any pans, or baking molds/forms.  We definitely recommend using (muffin) pans or paper-shaped forms to keep our rolls "together", as our dough is very springy/bouncy and likes to spread out/roll out. And you don't want to loose all that good filling.

For thick, tender cinnamon buns and rolls, roll out the rectangle to about 30*50 cm wide (about 7-8mms thick dough) and apply whichever filling you want (see our cinnamon filling below). Squeeze the edge (if you want a tight fitting roll), roll, cut and leave to proof. 60 minutes if in a warm room (25 degrees celcius) but up to 1.5 hours if in a colder room (21 degrees C).

Once proofed, brush egg wash on them (our egg wash is: 1 egg + 1 tbsp milk).

If all buns are baked together in a pan, bake for 30-35 minutes at 200 degrees Celcius (convection oven / varmluftsugn).

If baked as individual rolls / kanelbullar, bake for 15-18 minutes. If you have some thicker rolls or "bundles", balled into a nice shape, you may need to bake them for 22-25 minutes.

Once out brush with sugar-water (0.25 dl water + 0.25 dl sugar boiled together). And leave to cool down for 15 minutes.

Ready to enjoy.

Cinnamon filling (just mix together the ingredients until a smooth and soft spread):
70 g soft butter
35 g brown / muscovado sugar
75 g shredded marzipan (in sweden: Mandelmassa) with at least 50% almonds
2 tbsp cinnamon (real/genuine Ceylon)
+ 0,5 tbsp of water

If you don't want to use marzipan, increase sugar to 70gs, and also mix in 2 tbsp cornstarch (maizena)