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
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).
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)
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!
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.
