Twisted Buns w. Almond & Cinnamon Filling + a Savoury Version

Here in the Nordic countries we have a quite amazing and beautiful tradition for making twisted buns filled with delicious stuff. I guess it began with Sweden twisting a cinnamon bun into a ‘Snurre’ and people were amazed and still are. And as I have mentioned before I am crushing on everything with bread – I simply can’t get enough – so I thought it was appropriate and about time that I made my own ‘healthier’ version on the beloved twisted buns.

I made both a savory and a sweet version and if you are craving the buns filled with kale pesto and feta, then head over to Apetina  where I have shared the recipe. BUT if you are craving a sweeter bun to accompany your coffee – then stick with me!
Instead of stuffin’ the buns with the classic filling sugar and butter I made a little health twist. I swapped the butter with almond butter and the sugar with maple syrup and oh my it was a succes. The buns are very moist and has a great texture and taste. Furthermore they have a decent content of whole grain flour which aids in providing texture and taste – so all in all I think it is a pretty good combo!
By the looks og these buns they might look a little tricky to make, but in fact it is very simple – and to prove it I have added a little picture guide to the recipe so it will be easy peasy to fold and twist the buns.

Twisted buns w. almond + cinnamon filling - A tasty love story

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Twisted buns Sweet & Savoury

8 large buns

Dough
50 g butter/coconut oil
1 cup lukewarm milk (250 ml)
250 g whole flour
250 g refined flour
1 small egg
25 g active yeast
50 g sugar
½ tsp. vanilla
½ tsp. cardamom
1 ½ tsp. salt

Filling
5 tbsp. almond butter
1 tbsp. cinnamon
3 tbsp. maple syrup

Directions
Dissolve yeast in the lukewarm milk and whisk in the egg. Add the dry ingredients and knit the dough thoroughly for a couple of minutes (if you have a machine let it run for 5 min). Add soft butter to the dough and keep knitting until it is mixed into the dough and it has a smooth silk like surface.

Twisted buns w. almond + cinnamon filling - A tasty love story

Place the dough on a floured surface. Roll it out into a rectangle of approx. 40 x 20 cm. Spread out the filling on to the entire surface including the edges. Fold the dough, first 1/3 from the long end, and 1/3 from the other long end, so you end up with 3 layers. Roll the dough back out a little to approx. 20 x 20 cm. Now cut the entire dough out into long pieces of 2,5 cm thickness. Twist each piece up to 7-8 times. Roll up the twisted dough into a little bun around 3 of your fingers, and make sure to tuck in the with your fingers. Place each twisted bun with fairly good space between them on a lined baking sheet. Let the buns set for 1-2 hours. Brush the buns with whisked egg and bake for 10-15 min at 200 C.

Twisted buns w. almond + cinnamon filling - A tasty love story

Comments (6)

  • This looks fabulous! If freezing: would you do that before or after baking? And how do you toast them up again after freezing. (This may sound like a bit of a dumb question, but I have just aquired my first ever freezer and am obsessed with freezing stuf…
    Thanks…

    Reply
    • Hi – you can actually do both (before and after baking). If you have baked them simply let them thaw and enjoy, before baking I have not tested with these, but I would let them thaw a couple of hours before baking them :)

      Reply
  • This looks so amazing! I’ve been binge-reading your recipes for the past few hours – your blog and photography are really incredible. Can’t wait to try some of these recipes out xx
    Val at http://www.bowlofcomfort.org

    Reply
    • Hehe binge-reading – I love the sound of that :)

      Reply
  • Hi Josephine, this looks delicious (as well as a few other recipes already earmarked for making), I just wonder whether in your recipes you use dry or fresh yeast?

    Reply
    • Hi Agnieszka. I always use fresh yeast in my recipes :) Thank you for your sweet words

      Reply

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