Wednesday, 12 December 2012

"Kanelbullar" ...my current obsession!

I love Swedish cakes and these are my current obsession...once you've tried making them you'll know why! They are super easy to make and most importantly they are delicious!
So without further ado here is the best ever recipe for Swedish "Kanelbullar" that I've ever found. They yield a large number so what I did was half the recipe though as it takes 1 egg I left it as it is IE 1 egg and it was fine...all other ingredients where halved and the result perfect!


"Kanelbullar"
Scandi Kitchen recipe:
Makes around 40 buns
For best result, don’t be stingy with the filling and don’t try to use low fat anything: whole milk, good quality butter... 
We also prefer using fresh yeast, but if you can’t get hold of any, you can use dried. NOTE:Replace fresh yeast with 2 x 7g sachets of the instant dry yeast – and add this to the flour/dry ingredients and NOT to the wet mix. 
If you are new to cinnamon buns, don’t worry: there is a lot of cinnamon in these – and ground cardamom. You can hold back a bit if you are not sure you’ll like it as strong as we do – but remember... they’re called Cinnamon Buns for a reason.

The dough
50 g fresh yeast
1000 g plain bread flour
85 g caster sugar
1 egg
150 g unsalted butter
500 ml whole milk
½ tsp salt
1 tsp ground cardamom (optional).
Filling
150g butter (nice and soft)
4-5 tsp ground cinnamon
85 g sugar (we like to use brown sugar)
Decoration
1 egg for brushing
Around 100 g of pearl sugar for decoration or drizzle over a thick icing sugar and water glaze...I actually prefer this to the pearl sugar!
 
This is how you do it
Melt the butter and add the liquid (milk) – check the temperature (should be between 37-46 degree Celsius for optimal yeast).  Add the yeast and stir.
Once the yeast has dissolved, add the egg, sugar, salt, cardamom and most of the flour (hold a bit back for kneading, about a large hand full). Work the dough until it stops sticking and has a shiny surface – probably around 10 minutes by hand. Keep kneading, it makes for a better bun.
Please the dough in a nice warm place for around 30 minutes or until doubled in size. Place the dough on a floured surface and work through the rest of the flour. I actually used a large floured melamine tray so to contain the mess!
Cut the dough in half and roll out each piece in a rectangular shape, around 30 cm long and 12-15 wide. Butter the whole piece liberally and dust over with the cinnamon and sugar. Roll each piece lengthways so that you end up with a long sausage looking roll. Cut 2 cm big bites and place them carefully on baking trays (take care to keep them separated as they will rise).  
Let the buns rest for another 30 minutes until doubled in size.  You should get between 34-40 buns out of this batch.
Brush gently with egg and pour over a bit of pearl sugar on each bun and then bake in the over on 220 degrees (fan oven) for about 8-10 minutes (turn the heat down a bit half way if you feel they are getting too brown). Let them cool down under a clean tea towel – this will stop them going dry immediately.
If you are using an icing sugar glaze (which I've been told the Norwegians prefer) allow the buns to cool before drizzling!

Enjoy!!!

PS You can always freeze them and defrost by gently heating in the oven as they are best served warm. 
If you make a whole batch I doubt you'll have any left over but freezing is great especially if you need to have them on hand for a quick sugar rush! 




NOTE:
I found fresh yeast in the Polish shops. Very inexpensive (about 40p per pack and you'll get at least 2 servings from it) and it's great quality.

1 comment:

Polly Miskiewicz said...

Made them today for my family and they totally loved them. Made a version with candied orange zest and raisins <3 YUM