Fall Fika Buns

I love a traditional Swedish cardamom bun. Truly. Cardamom is one of those spices I could happily put in just about anything. But then fall comes around in Pennsylvania, and I start thinking about apple pie.

So, for our fall fika, I decided to give the classic Swedish bun an American autumn twist. Instead of cardamom, I’m using United Society of Shakers Apple Pie Spice, a wonderfully warm blend of cinnamon, cloves, nutmeg, ginger, and orange peel. The orange peel adds zing to all those cozy baking spices. The result is soft, buttery, warmly spiced, and just familiar enough to make you think of apple pie, even though there isn't an apple in sight.

Ingredients

1/2 cup + 2 tablespoons whole milk, 5 tablespoons water, 
3 1/4 cups all purpose flour
, 14 tablespoons unsalted butter, 2 teaspoons instant yeast
, 3 teaspoons United Society of Shakers Apple Pie Spice, 1 teaspoon salt, plus a pinch, 
1/4 cup granulated sugar, plus 3 tablespoons for finishing, 
1/4 cup packed light brown sugar, 
1 large egg
, 3 tablespoons light corn syrup, 
1 tablespoon water, for finishing



For the Tangzhong

5 tablespoons water
, 5 tablespoons whole milk
, 3 tablespoons all-purpose flour

The tangzhong is a simple cooked mixture of flour, milk, and water that gives these buns their wonderfully soft, pillowy texture. It is a traditional technique used in Swedish-style enriched breads and one of the keys to getting that tender, bakery-style crumb.

For the Dough

6 tablespoons unsalted butter, melted and cooled
, 1/2 cup whole milk, slightly warm, 
2 teaspoons instant yeast, 
2 teaspoons United Society of Shakers Apple Pie Spice,
1 teaspoon salt
, 1/4 cup granulated sugar, 
3 cups plus 2 tablespoons all-purpose flour, 
1 large egg
, All of the cooled tangzhong

For the Filling

8 tablespoons unsalted butter, softened
, 1/4 cup packed light brown sugar, 
2 teaspoons United Society of Shakers Apple Pie Spice
, Pinch of salt

For the Finish

3 tablespoons light corn syrup
, 1 tablespoon water
, 3 tablespoons granulated sugar, 
1 teaspoon United Society of Shakers Apple Pie Spice

1. Make the tangzhong

Whisk the water, milk, and flour together in a small saucepan. Cook over medium heat, whisking constantly, until the mixture thickens into a soft paste, about 1 to 2 minutes. Set aside to cool.

2. Make the dough

Combine the yeast, Apple Pie Spice, salt, sugar, and flour in the bowl of a stand mixer.

Add the melted butter, warm milk, egg, and cooled tangzhong. Knead with the dough hook for 4 to 5 minutes, until the dough is soft and slightly tacky.

Cover and let rise until doubled in size, about 1 1/2 to 2 hours.

3. Make the filling

Mix the softened butter, brown sugar, Apple Pie Spice, and salt until smooth and spreadable.

Roll the dough into a 16-by-20-inch rectangle. Spread evenly with the filling, then fold the dough in half. Roll over the folded dough a few times to flatten it slightly.

Cut into 12 strips. For each strip, cut a slit lengthwise down the center, leaving the top attached. Twist the two pieces, then loosely wrap them into a knot and tuck the end.

Place on parchment-lined baking sheets. Cover and let rise again for about 45 minutes. Heat the oven to 400°F. Bake for 12 to 16 minutes, until golden brown. Warm the corn syrup and water together. Brush the warm buns with the syrup, then sprinkle with the Apple Pie Spice sugar. Serve warm with coffee.

A Little Fika Advice:

These are best eaten the day they're baked, preferably while they're still a little warm.

I’ve included instructions for using a stand mixer with a dough hook, but don’t fret if you don’t have one. I actually prefer mixing dough by hand. I find it gives me a better feel for when the dough is properly mixed and ready for the next step.