Fika is much more than just a short break from work. In Sweden, it's a real social institution. 🙂 A time when duties take a back seat, and you can allow yourself to be here and now with friends, family, or in your own wonderful company. Of course, necessarily with good coffee and sweet pastries.
These rolled buns are wonderful - a rich cardamom dough, the soothing taste of the butter-cinnamon filling and that milky glaze! The buns are different than your typical, fluffy, cinnamon snails. The dough is more compact and rich, but still soft and delicate.
Don't give up on the glaze. Some of it soaks into the dough, some of it creates a wonderfully shiny and fragrant crust.
The original recipe comes from the book "Breadsong" by Kitty and Al Tait, with my slight modifications.
Highly recommend!
Fika buns - Swedish cardamon buns
Equipment
- stand mixer with dough hook attachment
- mid-size bowl
- baking paper
- kitchen scale
- measuring cups and spoons; cup = 250ml, Tbsp = 15ml, tsp = 5ml
- sharp knife or pizza cutter
- a cup or small bowl
- pastry brush
Ingredients
Dough
- 230 ml milk warm, but not hot; 200 + 30ml
- 1 large egg lightly beaten
- 1 packet instant yeast 7g
- 500 g wheat flour strong flour type 650 or type 550
- 30 g caster sugar
- ½ tsp salt
- 1 tablespoon ground cardamon
- 125 g soft butter
Filling
- 100 g butter softened
- 100 g cukru trzcinowego
- 1 tablespoon cinnamon
Icing
- 100 ml milk
- 50 g caster sugar
Instructions
- Sift the flour into the mixer bowl. Add sugar, salt, cardamom, yeast and mix well.
- Pour 200 ml of milk and an egg into the bowl and start kneading the dough. If it seems very dry, add the remaining 30ml of milk. Knead for a few minutes.
- Gradually add the butter, one tablespoon at a time, allowing each portion to combine with the dough before adding the next one. Knead for about 6-8 minutes until the dough is soft and shiny.
- Cover the bowl with the kneaded dough tightly with cling film or a damp kitchen cloth and set aside in a warm place until it doubles in volume. This will take approximately 1-1½ hours.
- Place the risen dough on a countertop or pastry board sprinkled with flour. Roll out gently into a rectangle measuring 20 x 30 cm. NOTE: The dough is much easier to work with when it is slightly cooled. I usually roll it out directly on baking paper, place on a large cutting board and put it in the fridge for about 10-15 minutes.
- While the cake is cooling, prepare the filling. Mix all ingredients well in a bowl with a spoon until well blended and light.
- Take the dough out of the fridge and place it with the longer side facing you.
- >> TRADITIONAL OPTION - LAMINATIONSpread the filling on ⅔ of the dough closer to you. Leave the top ⅓ of the dough free.Now let's repeat the process of folding official letters 😉Fold the upper, free strip of ⅓ of the dough towards you, over the filling. Now place the lower ⅓ part of the dough over the already assembled layers (see the picture below).Gently roll out the dough again to 30 x 20 cm.>> EASIER OPTION: Spread the filling evenly over the whole rolled dough.
- Using a sharp knife or pizza cutter, cut the dough into 15 strips, about 2 cm wide.Twist each strip of dough gently and coil it around your fingers like a snail shell, tucking the end underneath.
- Place the rolls on a baking tray lined with baking paper. Cover with a damp kitchen towel and leave to puff, about 30 minutes.Preheat the oven to 180℃
- Place the risen rolls in the oven and bake for about 20-25 minutes until they are golden brown.Leave the baked rolls on a rack to cool for about 15 minutes.
Glaze
- In a cup or bowl, heat the milk and sugar and mix well until the sugar dissolves.Thoroughly and generously cover the cooled rolls with the milk glaze.
Did you like this recipe?
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