Swedish Cinnamon Buns (Bakels)

I've been posting variation of these on Twitter for the last year or so, but still not got round to posting recipe, so here goes…

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Dough

300g Bakels White Bread Mix

300mls Milk Substitute

2tsp Dried Yeast

30g Hard Dairy & Soya Free Margarine

1tsp Vanilla Paste (or extract)

2 Cardamom pods, split & seeds crushed

Filling

60g Hard Dairy & Soya Free Margarine

50g Soft Dark Brown Sugar

Zest of half an Orange

1 1/2tsp Ground Ginger

1tsp Ground Cinnamon

1/4tsp Ground Nutmeg

1/4tsp Ground Cloves

2 Cardamom Pods, split & seeds crushed

Warm the milk substitute to hand hot. Sprinkle on the yeast, stir & leave to foam.

Tip the bread mix into a large bowl. Pour in the yeast mixture and mix with a blunt knife until it begins to come together.

Add a little flour, knead for a few minutes and shape into a ball (or follow the instructions on the pack if you have a mixer).

Cover and leave to rise until doubled in size.

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Meanwhile, mix all the filling ingredients together with a fork.

Add the rest of the dough ingredients to the dough and knead in. This well be a very soft, sticky dough, but keep mixing until well combined.

Add a little more flour and bring together to a ball.

Roll out the dough into a rectangle about 5mm thick. I do it between sheets of cling film to stop it sticking.

Spread the filling over the rolled out dough.

Fold into thirds.

Cut lengthways into 4, then half each to give 8 long strips.

Twist into a knot and tuck the ends underneath.

Put onto a greased baking tray, brush with oil or milk substitute and leave to rise for 15-20mins (may need longer in a cold room).

Sprinkle with pearl sugar, if using.

Bake at 200ºC for 15-20mins until golden brown.

Lovely and sticky and crusty underneath too.