Sticky buns (16 pcs)

In Sweden October 4th is cinnamon bun day. These sticky buns will get you prepared.

Dough

25 g yeast

100 g butter

2 dl milk

1 dl muscovado sugar

2 tea spoons vanilla sugar

1 egg

0,5 tea spoons salt

7,5 dl flour

Filling

125 g butter

1,5 dl sugar

1 tbsp cinnamon

1 tbsp vanilla sugar

150 g white chocolate

Icing

2 dl icing sugar

2 tbsp water

1 tea spoon vanilla sugar

1 dl chopped hassle nuts

Bring out the butter for the dough a good time before so that is room temperature. Crumble the yeast into a baking bowl. Heat up the milk to 37 degrees C and pour into the bowl. Add muscovado sugar, egg, vanilla sugar, salt, butter in pieces and almost all of the flour. Kneed well until the dough is elastic. Let rise for 30 minutes. Whisk the butter, sugar, cinnamon and vanilla sugar for the filling with an electric whisk. Chop the white chocolate. Roll out the dough to a square and spread the filling and sprinkle over white chocolate. Roll together and cut into 16 buns. Place in bun paper forms or an a baking paper. Let rise for 1 hour. Heat up the oven to 225 degrees C. Bake the buns for 15-18 minutes. Stir together the icing and drizzle over cold buns. Sprinkle over the chopped hassle nuts.