RECIPE:
Cinnamon buns from
Bakeriet i Lom

Method:

1. Put all ingredients except the butter into a kneading bowl and knead for about 15 minutes on slow speed until the dough is smooth and does not stick to the edges.

2. Add butter in small cubes and knead for another 15 minutes. Make sure that all the butter is kneaded well into the dough.

3. Place the dough into a suitable bowl for rising. Cover with plastic wrap and leave to rise for 1.5 hours.

4. Sprinkle flour on the countertop and roll the dough into a rectangle of about 40 x 50 centimetres. Spread the soft butter on the dough and sprinkle sugar and cinnamon evenly. Rub it with your hands, making sure the sugar, butter and cinnamon are well mixed.

5. Fold one third of the dough towards the middle on the long side and fold the other third over the part that has two layers. Now you have three layers. Roll this out so that you get a loaf of about 30 cm x 50-60 cm.

6. Divide the loaf into 16 strips crosswise. Twist and tie each strip together into a knot: twist the tips a few times, then lightly wrap them three times around two of your fingers, before pushing the ends inside the middle of the bun.

7. Place the cinnamon buns onto baking trays lined with parchment paper, covering with plastic wrap, and leave to rise for about 1 hour.

8. Brush with beaten egg and sprinkle with granulated sugar. Bake at 175 ° C for about 20 minutes.

Enjoy!