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kanelbullar-molino-merano

Kanelbullar – Swedish Cinnamon Buns

Source: https://www.meranermuehle.it/rcp_recipe/kanelbullar-swedish-cinnamon-buns
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
10-12 Minutes
Rest time
1 Hours 30 Minutes
Difficulty
easy
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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

  1. 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.
  2. 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.
  3. For the filling, mix the sugar and cinnamon into the soft butter until a homogeneous mixture forms.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake the Kanelbullar in a preheated oven at 220°C (upper/lower heat) for 10-12 minutes until golden brown.
  9. Remove the Kanelbullar from the oven and let them cool, or enjoy them while still warm.