Kanelbullar

Posted by - Ayse

Adapted from the book "Swedish Culinary Classics: Recipes with History and Originality (Swedish Institute, 2005)" by Carl Jan Granqvist and Lena Katarina Swanberg.

Ingredients

For the dough

35 gram (1+1/4 ounces) yeast 

100 gram (3+1/2 ounces) sugar

1+1/2 cups of milk

1 egg

115 gram (4 ounces) butter

1 teaspoon salt

1 tablespoon ground cardamom

750 gram (26 ounces) wheat flour

For the filling

115 gram (4 ounces) butter, at   room temperature

60 gram (2 ounces) sugar

2 tablespoons cinnamon

Glaze

1 egg

2 tablespoons water

Sugar

Method
Combine the yeast and some tablespoons of milk in a container. Leave it for some minutes.

Melt the butter and pour the rest of the milk on it. Combine the rest of the ingredients with the butter-milk mixture and the yeast-milk mixture. Knead the dough well (in a dough mixer for 10-15 minutes). Cover the dough with a towel and let it rise for 30 minutes.

Roll the dough. Spread the butter. Mix sugar and cinnamon. Sprinkle it on the butter-spread. Roll the dough. Cut it into pieces.



Place baking sheet on an oven tray. Place the buns cut-edge upward on the baking sheet. Cover them with a towel and let it rise for about 30-60 minutes (until they double their sizes).

Preheat oven to 220C degrees (425F degrees).

Combine beaten egg and 2 tablespoons of water. Brush the buns with this mixture. Sprinkle the buns with sugar.

Bake it for 5-6 minutes. Let it cool before serving.