Sweden / Dessert
Kanelbullar
Cinnamon buns knotted rather than rolled. The cardamom in the dough matters more than the cinnamon inside.
Ingredients
- Plain flour600 g
- Milk300 ml
- Dried yeast10 g
- Sugar for the dough80 g
- Cardamom, ground from the pods2 tsp
- Butter for the dough100 g
- Butter for the filling, softened120 g
- Sugar for the filling100 g
- Cinnamon2 tbsp
- Egg for glazing1
- Pearl sugarto taste
- Salt1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Warm the milk to thirty-seven degrees and dissolve the yeast. Mix with the flour, sugar, salt and cardamom and knead for ten minutes.
Work in the soft butter piece by piece until the dough turns smooth and glossy. Prove for an hour.
Beat the butter with the sugar and cinnamon to a paste. Roll the dough into a half-centimetre rectangle and spread the filling over all of it.
Fold the sheet in three, cut two-centimetre strips, twist each one and tie it in a knot. Space them on a tray.
Prove them for forty minutes, brush with egg and scatter with pearl sugar.
Bake at 220 °C for twelve minutes. Short and hot is what keeps the middle moist.
