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Kanelbullar Recipe:
What you’ll need for the buns:
- 2 ½ cups milk
- 375g melted butter
- 1 cup sugar
- 1 tsp salt
- 2 tsp freshly ground cardamom
- 4 ½ tsp dry active yeast
- 8-9 cups all purpose or bread flour
What you’ll need for the filling:
- 125g melted butter
- 1 cup sugar
- 3 tbsp. cinnamon
What you’ll need for the final touch:
- 1 beaten egg plus 2 tbsp. water
- Granulated sugar
What you'll need to do:
- Heat milk to a light boil, then turn off heat. Stir in melted butter, sugar, salt and cardamom. Let mixture cool until warm to touch, stir in yeast and let sit for 10 minutes. Move everything into a mixing bowl.
- Add flour into mixture ½ cup at a time until dough is firm and pulls away from the side of your mixing bowl. Use a wooden spoon until the dough is difficult to stir, then use your hands for the remaining flour.
- Cover the dough in the mixing bowl with a tea towel and let it rise for an hour until it has roughly doubled. Puch down the dough, then remove from bowl. On a floured surface, knead dough until smooth and shiny. Divide dough into two halves.
- Roll each half of dough into a 33cm x 46m rectangle. Brush each rectangle well with the melted butter. Combine the sugar and 3 tbsp. cinnamon; sprinkle evenly over the 2 rectangles. Roll each rectangle crosswise to form a 46cm long cylinder.
- Using a sharp knife, cut each cylinder into 20 equal slices and place each into a paper cake patty on a baking sheet. Cover with a tea towel and allow to double in size (about 45 mins). Preheat oven to 200°C.
- Brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar. Place in the middle of a preheated oven and bake for 15 minutes, or until done.
I would use a fairly big bowl to make the dough in also, as it become a lot really fast.
I totally started this recipe late at night before I realised that there is about 2 hours of wait time. So make sure you have plenty of spare time before starting. Enjoy! x
