The dough is one of the strangest doughs I think I have ever made, being incredibly light and airy. It felt like the softest marshmallow you could ever make and still be solid. Whilst being beaten it was almost liquid, and only became solid once you stop - take great care making this, otherwise you'll be tempted to add too much flour to compensate for the weird dough!

Dough

800g flour (we used Finaste Kärn Vete Mjöl - roughly equivalent to bread flour)

100g caster sugar

1/2 tsp of salt

1 sachet of sweet dough yeast - in the UK use 20g of dried yeast

100g melted butter

400ml milk

2 eggs

 It starts of easy enough, put the flour, sugar, salt and yeast in a bowl. Melt the butter, and whisk into the milk and eggs, then add to the flour, and kneed (in a stand mixer for your own sanity!) for about 5 minutes. Do not add more flour - stop the mixer, and check the consistency and see that it is keeping shape more than it looks. Put in an oiled bowl for 25 minutes to prove.

Take a third of the dough, and line the bottom of a large non-stick roasting tin (there is lots of butter in the dough, so you don't need to worry about it sticking!).

Make the filling...

Filling

150g butter

150g soft brown sugar

 3 tsp cinnamon

Beat.

Roll the remaining dough very gently so as not to knock all the air out, and keep it light and fluffy to about 2ft square, and smeer with the filling. Roll into a long sausage, and cut into 2cm thick discs (they will be flattened a bit - help them back), and place onto the base you've prepared.

Put the oven onto 230C and leave the buns on top to rest and rise for about 15 minutes or so.

Put in the oven for about 20mins, and leave to cool for 10 minutes, then enjoy!