Kanelbullar – Swedish Cinnamon Buns
Source: https://www.meranermuehle.it/rcp_recipe/kanelbullar-swedish-cinnamon-buns
Baking/cooking time
10-12 Minutes
Rest time
1 Hours
30 Minutes
Difficulty
easy
Ingredients
Ingredients for approx. 12-15 pieces
| 500 | g | Mix for sweet braid |
| 175 | g | milk (26°C) |
| 1 | g | egg |
| 2 | teaspoon | ground cardamom |
| 35 | g | soft butter |
| For the filling | ||
| 100 | g | soft butter |
| 1 | tablespoons | cinnamon |
| 80 | g | sugar |
| For decoration | ||
| q.s. | Pearl sugar | |
| 1 | egg |
Preparation
- In a kneading machine, mix the mix, milk, and egg and knead for about 8 minutes until the dough is smooth. Add the soft butter and ground cardamom, and continue kneading until everything is fully incorporated.
- Shape the dough into a ball and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- For the filling, mix the sugar and cinnamon into the soft butter until a homogeneous mixture forms.
- Roll the dough on a lightly floured surface into a square of about 45 x 45 cm. Spread the cinnamon-butter mixture evenly over the dough.
- Fold one-third of the dough towards the center and then fold the other third over it to form a rectangle. Gently roll the dough with a rolling pin to connect the layers. Cut the dough into 15 strips, each about 3 cm wide. Leave about 2 cm at one end of each strip and cut the rest of the strip up to that point.
- Take one strip and roll it into a bun. Twist the dough twice around your thumb and index finger, creating a knot shape. Tuck the end of the dough under the knot and place the Kanelbullar on a baking sheet lined with parchment paper. Repeat the process for all strips.
- Cover the Kanelbullar and let them rest in a warm place for about 60 minutes. Brush the Kanelbullar with a beaten egg and sprinkle with pearl sugar.
- Bake the Kanelbullar in a preheated oven at 220°C (upper/lower heat) for 10-12 minutes until golden brown.
- Remove the Kanelbullar from the oven and let them cool, or enjoy them while still warm.
CATEGORY
