Kanelbullar (Swedish Cinnamon Buns)
standing mixer, rolling pin
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- chopped almond
Add 1 tbsp. of luke warm water and dissolve the yeast. Set aside.
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- 40 g plain flour
- 5 g granulated sugar
- ⅛ tsp active dry yeast
- ⅔ g active dry yeast
- ⅛ tsp salt
- ⅛ tsp ground cinnamon
- standing mixer
Add sugar, plain flour, cardamom, cinnamon, salt and yeast and mix together in low speed.
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- 24 ml milk
- 5½ g unsalted butter
Add the melted butter and warm milk into the flour mixture. Continue mixing on low speed.
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Place the dough in an oiled bowl and cover with a damp cloth. Set aside in a warm and cool place for an hour or till the dough rises.
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- 6½ g unsalted butter
- 5 g light brown sugar
- ⅜ tbsp ground cinnamon
In a bowl combine together the butter, sugar and ground cinnamon. (Change the quantity of sugar and cinnamon against your preference for the taste of cinnamon).
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Preheat the oven to 350F or 180°C.
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- rolling pin
In a lightly floured surface, roll the dough into a rectangular shape.
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Spread the sugar mixture on to the dough.
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Fold the 2 long ends of the dough inwards- like a letter.
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From the width of the dough, cut into strips (rough sizing: 10-15cm long and 2 cm wide)
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Grab one end and twist, whilst slightly stretching from the other end (don't over stretch, causing the dough to separate). (Number of buns dependen the size of dough rolled and strips cut).
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Coil the dough and tuck the loose end at the bottom.
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Arrange the shaped dough in a baking tray lined with parchment paper. Brush the buns with egg wash and sprinkle either chopped almonds or pearl sugar.
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Bake the buns for 15-20 minutes, till golden brown.
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Allow buns to cool and transfer to cooling rack. Buns best served at room temperature.
Enjoy your meal!