Add the warm milk to the bowl of a stand mixer, sprinkle over the yeast and stir to combine. Set aside for 5 minutes until foamy. In a separate bowl, combine the flour, caster sugar, salt and Swedish Scroll Sugar.
Add the beaten egg to the yeast mixture, then add the dry ingredients. Using the dough hook, knead on low speed for 5 minutes until a dough forms.
Gradually add the softened butter, mixing on medium speed for about 5 minutes until fully incorporated and the dough is smooth and elastic and coming away from the bowl. Cover and prove in a warm place for 1–1½ hours, or until doubled in size.
To make the filling, combine the butter, brown sugar, raw sugar, Swedish Scroll Sugar and salt in a bowl and cream until smooth. Set aside.
Preheat the oven to 200˚C conventional or 180˚C fan-forced.
Once proved, roll the dough into a 40 cm × 30 cm rectangle with the shortest side facing you. Spread the filling evenly over the surface. Fold the top third over the middle third, then fold the bottom third over the top. Rotate the dough 90 degrees and roll out again to a 40 cm × 30 cm rectangle.
Cut the dough into 10 even strips. Stretch each strip to 25–30 cm. Twist lengthways, then coil into a loose spiral, tucking the end underneath to secure. Place onto a lined baking tray with the tucked end facing down.
Repeat with remaining strips, spacing buns well apart. Cover and prove for 30 minutes. Once proved, bake buns for 15–20 minutes, until golden brown.
While the buns are baking, prepare the glaze by combining the water, caster sugar and Swedish Scroll Sugar in a small saucepan. Bring to a simmer and cook for 2 minutes until slightly syrupy.
Brush the hot buns generously with the glaze and immediately sprinkle with extra Swedish Cardamom Sugar to serve.
1 comment