In Sweden every year on October 4th we celebrate the traditional cinnamon bun. However this year, ive decided to make a cinnamon & nutmeg knot – still juicy and fluffy like a cinnamon but with a twist 😉

Here’s how you make them!

INGREDIENTS : 

• 50 g fresh yeast
• 500 g full fat milk
• 1 kg flour – split into half (500 g + 500 g)
• 1 tsp salt
• 1/4 tsp cardamon
• 200 g sugar
• 200 g butter

Filling –

• 250 g butter
• 100 g sugar
• 100 g almond paste – grated
• 1 rsp cardamon
• 1 tsp nutmeg
• 6 tbsp cinnamon
• 3 tbsp brown sugar

METHOD : 

1. Were going to start with a starter dough – for this grab warm up the milk to room temp/finger warm (37C). Once warm pour into a large bowl (preferably the one that you will place on the stand mixer to make the dough with). Add in the yeast and 500g flour.
2. Now let the start dough proof for about 40 min with a towel covering it. Once ready then pour in the rest of the ingredients except butter and mix on high until fully combined. Then add in your butter bit by bit until fully combined and the mix on high. Once your dough is shiny, soft and bounces back when poked – then its ready for proof.
3. Let it proof until double in size (roughly 1hr 1/2).
4. While proofing, get yoru filling ready. In a small bowl add in butter, sugar, almond paste, cardemon, & nutmeg – mix utnil blended.
5. Once the dough is proofed and double din size – roll out onto a lightly floured surface into a rectangle. Then spread your mixed filling. Take your cinnamon and sift over the filling. Then sprinkle the brown sugar over the cinnamon.
6. Then from the long end – fold in the dough to the center, and then take the other end and fold ontop of the already fold. (So you are doing a 3-turn fold)
7. Then cut the dough in about 2cm width evenly – this should give you roughly 30 buns.

Once cut then comes the knot –

1. Take one and stretch it out a little
2. Take your index finger and your middle finger and wrap it around twice.
3. Then towards you fromt he top of the wrap and then push it under the two wraps. And there you have your knot!! 🙂
4. Once theyre all knotted, place them on a tray and leave to proof for roughly an hour – make sure to place a tea towel on top.

Heat up your oven at 200 C. Once ready proofed, then brush with some egg with milk wash and sprinkle some more brown sugar on top. Bake for roughly 12 min.

And your ready!!! Yum! Enjoy!