Banana Hazelnut Tarte Tatin with Cardamom Ice Cream
Caramelised bananas and toasted hazelnuts baked under crisp puff pastry, served with a quick no-churn cardamom ice cream.
Swedish Cinnamon Buns (Kanelbullar)
Swedish Cinnamon Buns (Kanelbullar) delivers reliable flavour and texture with a method that is straightforward to follow at home. The recipe is designed to plate up cleanly and look appealing, so the finished dessert feels as good visually as it tastes.
Serve with a simple garnish that suits the bake — for example fruit, cream, or a light dusting/ drizzle where appropriate — and adjust sweetness or spice to preference. It also works well as a make-ahead option for gatherings.
Method
35m16m51m
- Mix flour, sugar, cardamom, salt and yeast in a large bowl (keep salt and yeast on opposite sides at first).
- Add lukewarm milk and 75 g softened butter. Knead for 8 to 10 minutes until smooth and elastic.
- Cover and leave to rise in a warm place for about 1 hour, or until doubled in size.
- For the filling, mix 80 g butter with brown sugar and cinnamon into a spreadable paste.
- Roll dough into a large rectangle. Spread filling evenly over the surface.
- Fold or roll the dough, then cut into 12 strips/pieces and shape into buns (traditional twist or knot if preferred).
- Place buns on lined trays, cover loosely and proof for 30 to 40 minutes until puffy.
- Brush with beaten egg and sprinkle with pearl sugar if using.
- Bake at 200°C (180°C fan) for 12 to 16 minutes until deep golden. Cool slightly on a rack before serving.
Ingredients
- 90 g Light brown sugar for filling
- 1 tsp ground cardamom
- 500 g Strong white bread flour
- 2 tbsp pearl sugar for topping, optional
- 7 g Fast-action Dried Yeast
- 250 ml Whole Milk warmed to lukewarm
- 2 tbsp Ground Cinnamon for filling
- 75 g Unsalted butter softened for dough
- 1 Egg beaten for egg wash
- 75 g Caster Sugar
- 80 g Unsalted butter softened for filling
- 1 tsp fine salt
Notes
Do not over-flour the dough; a slightly soft dough gives lighter buns.
Cardamom in the dough is the signature Swedish touch.
The Baking tag is correct here because this is a true enriched bun bake.
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