Ingredients
Wheat dough:
- 200 g of butter
- 25 g of fresh yeast
- 200 ml milk or water
- 360 g wheat flour
- 3 tbsp caster sugar
- ½ tsp cardamom, freshly ground
- 1 tsp salt
Filling
- 100 g of butter
- 45 g sugar
- 1 tbsp cinnamon
Topping
- 1 egg
- 1 tbsp granulated sugar
Syrup
- 90 g caster sugar
- 100 ml water
Rimbo buns with cinnamon
Recipe for really tasty and moist Rimbo buns that only need to rise once.
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Bring butter to room temperature, both for the dough and filing.
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Whisk together the ingredients for the filling until it is smooth and spreadable.
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Assemble the assistant with dough roller and dough knife.
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Crumble the yeast into the bowl and add cold milk or water. Stir so that the yeast dissolves completely.
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Cut soft butter into small pieces and add together with sugar, flour and cardamom.
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Work on medium speed until all the butter is distributed and you have a smooth dough that comes away from the edges of the bowl, about 10 min.
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Add salt and mix together.
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Place forms on trays.
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Turn dough out onto a clean work surface and roll it into a rectangle, approximately 30 x 40 cm.
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Spread filling evenly over the entire dough plate.
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Roll up lengthwise and cut approximately 2 cm wide pieces and place with the cut surface facing up in the bun forms.
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Cover the buns and let rise for two hours.
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Set the oven to 250 °C/482 °F.
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Combine water and sugar in a small saucepan and cooked over medium-low heat until sugar is dissolved. Set aside until ready to use.
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Brush the buns with milk or beaten egg, sprinkle with granulated sugar.
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Bake the buns in the middle of the oven for 6-8 minutes, the buns should have just turned color.
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Brush immediately with syrup and transfer to a wire rack to cool.
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If you freeze the buns, they should be thawed slowly at room temperature.
