KANELLÄNGD - SWEDISH ALMOND BUN
I recently looked through my recipes from a year or two ago and found a recipe for a lovely Swedish almond bun I used to make on high rotation. I have since moved on to other enriched delicacies, but really, this pastry is a winner, so I’m bringing it back.
This is a sourdough recipe, worth the extra time and effort for the flavour and texture of the dough.
Start the dough the day before so that it can prove overnight.
Dough
400g strong flour
150g sourdough starter
10g salt
50g caster sugar
1 teaspoon ground cinnamon
100g full fat milk
2 large free-range eggs
100g butter
Filling
250g of raisins/sultanas/sour cherries/ cranberries in any combination
50g rum or brandy or port
Frangipane
50g ground almonds
50g butter
50g caster sugar
1 medium free-range egg
Glaze
2 tablespoons golden syrup
In a large bowl add all the dough ingredients except the butter. Mix to a rough dough, cover the bowl with a plastic shower cap or a tea towel. Leave for 30 minutes to autolyse.
Put the dried fruit into the alcohol to soak. Line a large baking tray with baking paper.
To make the frangipane, put everything in a food processor and process until you have a thick paste.
Using a dough hook of an electric mixer, knead the dough for 8-10 minutes until completely smooth. Now add the butter, in small pieces, which needs to be very soft. Mix until the butter is completely incorporated and the mixture is soft, smooth and the dough “windowpanes”. Cover the dough again and leave to prove for 4 hours. The dough will have risen slightly.
Remove the dough from the bowl onto a lightly floured board. With a floured rolling pin, gently roll the dough to a rough rectangle, usually about 30cm in width by 40-50cm in length. The dough will be very soft, so treat it gently. Drain the alcohol soaked fruit. Spread the frangipane over the dough rectangle. Scatter the soaked fruit over the frangipane.
Now roll up the dough along the long side, as carefully as you can. Move the roll, using a spatula, to the lined baking tray. Cut the roll into 12 slices, but don’t cut all the way through. Pull each slice out to alternate sides and press down gently with your hands. Curve the roll so that it fit onto the baking tray.
Put the baking tray into a large plastic bag to prove. Leave at room temperature for an hour, then place into the fridge overnight or for 8-16 hours.
Preheat the oven to 200°C or 180°C fan. Take the baking sheet out of the plastic bag and place in the oven. Bake for 30 minutes until the bun is a deep golden brown. In the last few minutes of baking, heat the golden syrup in a small saucepan over a low heat, or you could even microwave gently. Once baked, remove the baking tray from the oven. Brush the top of the bun with the warmed golden syrup. Be generous - this bun is meant to be sticky - delicious!