Name: Matt Stone’s Cinnamon & Wattleseed Fika Buns
Ingredients: The buns; 1 tbsp dried yeast; 350ml milk, room temperature; 150g caster sugar; 700g plain flour; Large pinch salt; 1 egg; 2 egg yolks; 150g unsalted butter, diced and softened; The filling; 125g unsalted butter, softened; 200g brown sugar; 1 heaped tbsp cinnamon powder; 1 heaped tbsp ground wattleseed; Seeds from 1 vanilla pod; Pinch salt; The frosting; 150g cream cheese; 60g unsalted butter; 1 cup icing sugar; Milk (to loosen); Zest of 1 orange

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Fika buns hail from Sweden and are traditionally made with either cinnamon or cardamom. Australian chef Matt Stone developed this version of the Swedish classic in partnership with Electrolux, using a steam oven to produce a moist texture. Stone is known for championing sustainbility, in particular a zero-waste approach to cooking. He is a cookbook author and restaurateur.

“Nothing says fika like a warm cinnamon bun. For this version we’re adding a little native twist with wattleseed, which brings a subtle roasted coffee and chocolate note that works beautifully with the spice. We’ll bake them in our Electrolux steam oven so they stay super soft and fluffy, then finish with a simple cream cheese frosting while they’re still warm,” says Matt.

Ingredients

The buns

1 tbsp dried yeast

350ml milk, room temperature

150g caster sugar

700g plain flour

Large pinch salt

1 egg

2 egg yolks

150g unsalted butter, diced and softened

The filling

125g unsalted butter, softened

200g brown sugar

1 heaped tbsp cinnamon powder

1 heaped tbsp ground wattleseed

Seeds from 1 vanilla pod

Pinch salt

The frosting

150g cream cheese

60g unsalted butter

1 cup icing sugar

Milk (to loosen)

Zest of 1 orange

Method

To make the buns

Combine the yeast, sugar and milk in the bowl of an electric mixer. Give it a quick swirl to start dissolving the sugar and activating the yeast.

Add the flour, salt, egg and yolks. Using the dough hook, mix on low speed for about 5 minutes. Slowly add the butter in four stages, mixing well each time. The dough will be quite sticky.

Lightly flour the bench and turn the dough out. Gently fold and work the dough until smooth. Lightly oil a bowl, place the dough inside and cover with a damp towel. Leave to prove for about 45 minutes, or until doubled in size.

To make the filling

For the filling, place all ingredients in a bowl and mix until smooth.

Lightly oil a 20cm x 30cm slice tray. Flour the bench again and gently tip the dough out. Roll into a rectangle roughly 25cm x 60cm.

Spread the filling evenly over the dough, leaving a small border around the edges. Starting from the long side, roll the dough tightly to enclose the filling.

Trim the ends slightly, then cut into 12 even pieces. Arrange neatly in the tray. Cover with a damp towel and allow to prove again until puffed.

Bake using the Electrolux steam oven on Low Steam, 180C for 22 minutes.