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.
Mix for sweet braid
Fine sweet yeast pastry in no time! This mixture is incredibly versatile and ensures light and fluffy plaits and croissants. With our mixture, the fine-pored dough rises perfectly every time - making baking especially fun! Just add milk or water, 1 egg and 35g of butter or a vegetable alternative.
Only carefully selected raw materials go into Molino Meran’s fine baking mixes. The Lievito Madre natural yeast in the mix is produced by Molino Meran and is a natural, very mild wheat sourdough. Used in baked goods, our Lievito Madre natural yeast ensures natural proofing and improved digestibility.
500 g
€3.10
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