Fram's Voyages

The entire world seems to be copying Sweden’s best cinnamon rolls, here is the real recipe for these delicious fika treats: ​ 50g fresh yeast 1 dl sugar 100 g butter melted 400 g milk 1 tsp salt 1 egg 1 T cardamom 6 dl flour For filling: cinnamon, sugar and soft butter. Raisins are optional ​ Pour the milk over the melted butter; this should be enough to heat it to perfect finger-temp. Pour over yeast in a mixing bowl and stir to dissolve yeast, add the egg, cardemom, salt and whisk. When smooth, start adding flour gradually with whisp, then when it gets to heavy, use a wooden spoon. It should not be dry, but it should pull away from the side of the bowl. Set aside to rise for one hour Divide dough into 2 parts, one part on a floured surface, then other back in the bowl. Roll out the first dough to a rectangle; how big depends on how thick/fat or thin you want your rolls. I usually to a rectangle of 40cm by 20cm and about 1cm thick. Spread soft butter all over surface, should be kind of a lot. Sprinkle sugar all over surface, then do the same with cinnamon, according to your preferences. Some people don’t like much cinnamon, others love a lot. I put on enough so you can’t see the color of the dough underneath. If you are using raisins spread them on one half vertically. Fold dough over, from left to right, pat down to get a good rectangular shape, then taking a large knife and cut strips. Should make about 12 rolls. Now comes the hard part; pick up a strip, twist it from both sides and tie it in a knot. Put on a cookie sheet with baking paper or grease the sheet. Do the same with the second half of the dough. Let rise for 30 minutes. Brush with whipped egg mixed with 1 T milk. Bake at 200C for about 12 minutes; but keep an eye on them, when they are toasty brown on top, they are done. Let cool only slightly before eating your first one! ​