Svenska Bullar 'Swedish Buns" from Fallen Tree Farm B&B

Svenska Bullar “ Swedish Buns” Recipe from the Mid Atlantic Innkeepers Cookbook
Fallen Tree Farm Bed & Breakfast • Carlisle PA

Ingredients:
Dough:
4 ¼ cups milk
9 ¼ oz packages dry yeast
2 sticks margarine, melted
1 ½ tsp salt
1 1/3 cups sugar
10-11 cups bread flour (+/-)
2 ¼ cups raisins
4 tsp cinnamon

Spread and topping:
4 Tbsp margarine, softened
½ cup sugar
2 Tbsp cinnamon/cardamom
2 eggs, lightly beaten
Pearl sugar


Directions:
In a large pot, mix yeast and sugar. On the stove, melt margarine and
then add milk. Heat to 120-130°F (IMPORTANT: Use a thermometer,
so temperature is right for yeast). Pour milk mixture into pot with
yeast and flour. Stir to mix and allow to stand until bubbly (about 15
minutes).
Mix half of the flour, the salt, and the cinnamon, and add to the yeast
mixture a little at a time. Add the raisins and work the mixture into a
dough while adding more flour. Place the dough onto a smooth, clean
and lightly floured work area and continue to work the remaining flour
into the dough. Knead the dough until it is smooth and elastic.
Put the dough back into the large pot, and cover it with a clean towel.
Allow the dough to rise in a warm (but not hot), draft-free place (about
1 hour). If you have a proof feature on your oven this works great. To
make sure the dough is done rising, place your finger into the dough
and put a lit match in the impression. If the match goes out, the dough is
ready. ( A fun science experiment for the whole family!)
Place the dough back on the smooth, clean and lightly floured work area,
and knead the dough until smooth. Cut the dough in half and place one
half under the towel.
Using a rolling pin, roll out the dough into a rectangle that is about 6-8
inches wide and 1/4 -1/2 inch thick. Spread margarine and then sugar
and cinnamon over the dough. Fold the dough in half lengthwise, and
cut the dough at a slight angle in ¾ inch strips. Each strip should be
sliced once in the middle. The best way to do that is to cut most of the
way through once and all the way through the next slice. Stretch the
strip slightly and tie into a pretzel shape. Put the folded buns onto a
cookie sheet, and allow to rise in a warm place (approximately ½ hour).
When the buns have risen, brush them with the beaten egg and sprinkle
with Pearl sugar. Bake the buns for 5-8 minutes at 425°F. Buns are done
when the bottom edges appear light golden brown.