4 April 2013

Fruit Cinnamon Rolls

Here we have two of my favourite things rolled into one delicious baked treat. Cinnamon Rolls are the most archetypal Swedish treat, you can get them at any cafe and freshly made with a glass of cold milk they are...beyond gorgeous. From the English baked goods section the thing I like best is Hot Cross Buns. Fruity and spicy and so tasty toasted with plenty of butter on top. So, this recipe is a combination of both - looks like a Cinnamon Roll, tastes like a Hot Cross Bun. Genius if I may say so myself!

A note on yeast first of all. In Sweden we pretty much always use fresh yeast. It is readily available in supermarkets and even corner shops. Here in London it is not so easy to get hold of and for years I didn't do much baking as a result of many failures using dried yeast. Thankfully there are now several Swedish food shops in London where you can buy the fresh variety, try here and here. Ocado also have a Swedish section that sells yeast. The benefits of using fresh yeast I find are faster and more reliable proving, and the finished result always seems a bit lighter and more fluffy.

Makes 32 Rolls

50gms Fresh Yeast
400 ml Milk
90 gms Sugar
100 gms Butter
A Pinch of Salt
650-850 gms Plain Flour
Zest of 1 Lemon
Zest of 1 Orange
2 tbsp Mixed Spice
1 Handful of Raisins
1 Handful of Sultanas

100 gms Butter
70 gms Sugar
3 tbsp Ground Cinnamon

On Top
1 Egg
Pearl Sugar

Melt the butter in a saucepan and add the milk. Let it warm up to 38 degrees then take it off the heat. Crumble the yeast into a large bowl and pour the liquid over, stirring until the yeast had dissolved completely. Add the sugar, salt and mixed spice then start adding the flour bit by bit, working the dough until it holds together without sticking to the bowl. Cover and leave to prove for about 30 minutes until it has doubled in size. Turn the dough out onto a floured surface and knead it for about ten minutes until it is shiny and stretchy. Now add the zest and fruit to the dough, working it until all the bits have been absorbed and evenly spread through it.
To make the filling mix the butter, sugar and cinnamon with a fork until it is soft without any lumps. Divide the dough into two halves and roll each piece out to a rectangle shape about 7 mm thick. Spread the filling onto the rectangles, making sure to cover the whole area. Roll them up from the longside and cut each one into 16 slices. Place the slices cut side up on a baking tray, cover with a cloth and leave to prove for another 30 minutes. Brush the tops and sides of the rolls with some beaten egg. To decorate sprinkle some Pearl Sugar on top - another Swedish speciality which adds a touch of sweetness and crunch. Alternatively use flaked almonds. Bake for 6-9 minutes at 250 degrees until golden and beautiful!

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