HeyJaredMaren Thobaben
- Indexed articles, last 90 days
- 3
- Latest publication
- Sep 27, 2026
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- Sep 26, 2026
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Creamy filling for cinnamon buns (opens the original)
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Image and recipe from Sweet Buns by Maren Thobaden (Murdoch Books, $36.99). Recipe image by Simone Hawlisch. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specifi
Classic cinnamon fillings (opens the original)
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I like to use a combination of two types of cinnamon to make my cinnamon fillings particularly aromatic. If you prefer a more intense cinnamon flavour, like in traditional Scandinavian buns, use cassia cinnamon only. As a special treat, I also have a fruity cinnamon filling that a Swedish baker kindly shared with me (that’s where I ate the best cinnamon twist ever). It is helpful to start by having all the ingredients at room temperature and mixing them together to form a paste. This makes it ea
Classic yeast dough (opens the original)
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Use for recipes such as skillingsbolle or black sesame buns. Standing time: 15 minutes; Rising time: 45-60 minutes. 1. If making classic yeast dough: Place the spelt flour in a mixing bowl and make a well in the centre. Pour the lukewarm milk into the well. Sprinkle the raw cane sugar into the milk, then add the yeast, crumbled into small pieces, to the milk and sugar mixture. Sprinkle a little flour from the bowl onto the surface of the milk to cover the yeast mixture. Set aside to rest for 15
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