Skillingsbolle

Ingredients

For the dough

• Basic yeast dough of your choice (see recipe here)
• 3 g (⅛ oz) coarsely ground cardamom
• 50 g (1¾ oz) butter, at room temperature

For the filling

• Cinnamon filling of your choice (see recipe here)

For the topping

• Glossy glaze of your choice (see recipe here)
• 50 g (1¾ oz) raw cane sugar, for sprinkling

Total rising time: 1½-2 hours in total

Instructions

1. Prepare the basic yeast dough of your choice, adding the coarsely ground cardamom to the flour and another 50g (1¾oz) butter. Set the dough aside to rest.
2. While the dough is resting, prepare the cinnamon filling of your choice. Set aside at room temperature until ready to use.
3. After the end of the rest time, roll out the dough to a 36 cm × 36cm (14 inch × 14 inch) square. Spread the cinnamon filling evenly across the rolled-out dough, then cut the dough into strips about 3cm (1 inch) wide. Roll up each strip into a bun. As you do so, gently stretch the end of the strip and tuck it under to help the buns retain their shape during baking.
4. Place the skillingsbolle on two baking trays lined with baking paper. Cover and leave to rest in a warm place for 45 minutes.
5. Preheat the oven to 210°C (425°F/Gas 6–7). Bake the skillingsbolle on the middle rack, one tray at a time, for about 8–10 minutes.
6. Meanwhile, prepare the glossy glaze. Immediately after baking, brush a thin layer of glaze onto the skillingsbolle and sprinkle them with raw cane sugar.

Image and recipe from Sweet Buns by Maren Thobaden (Murdoch Books, $36.99). Recipe image by Maren Thobaden.