If I were to name just one food that stands out from my childhood it would be all sorts of sweet buns and rolls that my mum was making for us. Years and years later, I have to say I still have a bit of a soft spot for these pillowy buns. I associate them so much with my childhood and the way they smelled every time I walked into the kitchen. I have very vivid memories of my sister and I glued to the oven and impatiently watching the dough rise and turn golden. We thought it was taking forever! There would hardly be any leftovers left, all gone within minutes distributed within family members and friends.
You have to agree with me that the appeal of soft and pillowy yeast dough swirled with magical ingredients like cinnamon and cardamom is hard to beat. There are so many versions available, one of my favourite ones that provided inspiration for this recipe was from “The Nordic Baking Book” by Magnus Nilsson.
My husband says they are “too bready” for him and that he would like them to be more like croissants – crisp on top, springy, puffy, flaky and indecently buttery within (not to mention the butter that you add to the filling). “Darling” I remind him, “this is a totally different category of dough” and as much as I love croissants and my husband, this is not what I’m after.
A few more notes before you start:
- If you’re using fresh yeast always make sure yours is still fresh and alive as this will determine the success of these rolls.
- For the filling, I like to use dark soft muscovado sugar for a richer and treacly flavour but if I don’t have one I’ll use light muscovado sugar and it will be equally delicious.
- Instead of mixing sugar with butter together for the filling, I usually sprinkle it on top of the butter – I find it helps the filling to stay put better during baking.