Traditional Norwegian cinnamon buns recipe

I have made this recipe with my friends in Norway, and now also back home. I really love it and it enhances the flavour of the true traditional Norwegian Skillingsboller (cinnamon buns).

Ingredients:

• 5 gram yeast;
• 350 ml milk;
• 100 gram butter/margarin;
• 75 gram sugar;
• 500 gram flour.

For the filling:

• Butter, meltet or room temperature;
• Pearl sugar;
• Cinnamon;
• 1 egg.

Preparation:

This recipe is for approximately 30 cinnamon buns. Warm up the milk until it is handwarm or 37 degrees celcius. Mix the yeast in this handwarm milk until it is dissolved. Melt butter and mix it with the milk and sugar together. Then mix a bit of flour per time, not too much, then it the end result will not be as good as now. Mix it and add more flour if the dough is too doughy. It should not be too sticky, it should not stick to your fingers when you massage the dough. Then put this in a bowl, cover it with plastic foil and let it sit 1-2 hours, until it is double the size.

Now we are at the next stage. Preheat the oven at 200 degrees celcius. Take the dough out of the bowl. Roll out the dough until it is approximately 2 cm thick everywhere. Start putting the melted or room temperature butter on the dough. You should smeer it over the dough, so it is nice and fatty, not too much butter ofcourse. Then sprinkle a lot of cinnamon over the dough. Do it nice, smoothly and equally. There should be cinnamon equally in every place of the dough. Then roll the dough into a long tube. Start cutting the dough in around 10 cm per piece. Put the side up where you can see the rounds, the tunnel. Make this flat, now you have a snail form for the cinnamon bun. Lastly, mix an egg in a bowl, and smeer it over the cinnamon bun. Then sprinkle it with the pearl sugar. Put it in the oven for 20 minutes on 200 degrees celcius, et voila, traditional Norwegian Skillingsboller. Enjoy!

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