Cinnamon Buns with 01 Agrain Flour

1. Dissolve the yeast in the milk and add the egg.

2. In another bowl, mix the flours, sugar, salt and cardamom.

3. Gradually stir the dry mixture into the milk and egg mixture.

4. Mix in a stand mixer for 10 minutes, until the dough is collected and soft.

5. Add the butter in small portions and mix the dough again for 10 min until soft (it will be sticky). Let it rest under a moist cloth for 1,5 hours.

6. In the meantime, make the filling by mixing the filling ingredients together into a soft paste.

7. After resting, turn the dough out onto a floured surface and roll it out into a rectangle of about 30x60 cm. Spread the filling over the dough sheet with a spatula so that it is evenly distributed.

8. Fold a third of the dough in towards the middle, and fold the other third over the first, so you have 3 layers of dough. Now roll out the dough again to about 30x30 cm and cut it into 12 strips that are 30 cm long and about 2.5 cm wide.

9. Twist each strip by grabbing each end and twisting the dough opposite from each end so that it gets 6-7 twists. Do not press so hard that you squeeze out the filling. Pick up the twisted strip of dough with one hand and twist it 2 times around the index and middle fingers of your other hand. Place the remaining dough strip over the two twists, place it between your index and middle fingers, and pull your fingers towards you so that the tip is stapled into the cinnamon roll.

10. Place the cinnamon buns on a couple of baking trays lined with baking paper so that the strings are facing up. Let the cinnamon buns rise warm and covered until doubled in size (around 1 hour).

11. Brush the cinnamon buns with egg and bake them at 200° (fan) for approx. 13-15 minutes. 

12. After baking, brush the buns with sugar syrup while still warm. Cool the cinnamon buns on a wire rack.