{"id":755,"date":"2020-12-03T20:23:48","date_gmt":"2020-12-03T12:23:48","guid":{"rendered":"https:\/\/common-sense-contentment.com\/?p=755"},"modified":"2020-12-20T11:30:17","modified_gmt":"2020-12-20T03:30:17","slug":"kanelbullar-swedish-cinnamon-buns","status":"publish","type":"post","link":"https:\/\/common-sense-contentment.com\/index.php\/2020\/12\/03\/kanelbullar-swedish-cinnamon-buns\/","title":{"rendered":"Kanelbullar – Swedish cinnamon buns"},"content":{"rendered":"\n

Makes: <\/a>\u00b1 24<\/p>\n\n\n\n

Time to make:<\/a> 120 mins (15 prep, 90 proving, 15 in oven)<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Lately it is only through food and Christmas traditions that I celebrate my Scandinavian heritage with any regularity. This needs to change. I have Swedish through my mother’s line and Norwegian through my father’s and I’m determined to explore more of what that means to me and my children. For now, I hope you also enjoy this traditional Swedish fare:<\/p>\n\n\n\n

Ingredients<\/td>Method<\/td><\/tr>
For the dough:<\/span>
– 35g dried yeast
– 300ml milk
– 115g butter
– 100g sugar
– 1 egg
– 1 tsp salt
– 3 tsp cardamom
– 750g flour

For the sprinkle-filling<\/span>
– 50g sugar
– 2 Tbs cinnamon
– 100g butter (room temp)

For the top glaze<\/span>:
– 1 egg
– 3 Tbs water
– Sugar to sprinkle (pearl or other)

















<\/td>		1. In a bowl, mix the yeast<\/strong> with a couple of tablespoons of milk<\/strong>

2. Melt the butter<\/strong> and add it<\/strong> to the milk

3. Add all of the other ingredients<\/strong> in and mix to form a dough<\/strong>.

4. Knead <\/strong>the dough for 10-25 minutes (ideally in a mixer, but by hand works)

4. Leave the dough to rise<\/strong>, covered, for half an hour (at room temperature)

5. Roll the dough<\/strong> to about 3mm thickness.

6. Place the filling on top: spread the butter <\/strong>on it and then sprinkle<\/strong> generous amounts of cinnamon and sugar mixture on top.

7. Roll the dough up<\/strong> into a tube, lengthways.

8. Cut <\/strong>into about 24 slices

9. Place slices into cupcake patty pans<\/strong>, on a baking sheet, cover with a towel and let rise<\/strong> for about a hour or until double the original size.

10. Beat egg <\/strong>and water together and brush <\/strong>onto the buns. Then sprinkle <\/strong>the sugar on top.

11. Bake <\/strong>for 5 – 10 mins at 220 degrees C or until golden before cooling<\/strong> on a rack.
<\/td><\/tr>
Equipment<\/span><\/td>Notes<\/span><\/td><\/tr>
– <\/span>Bowl
– Tablespoon measure
– Pastry brush
<\/td>		* <\/span>Best eaten on the day they are baked, but can easily be re-heated after being stored in the fridge or freezer.


<\/td><\/tr><\/tbody>
Shopping list (or equivalents):<\/strong>
– <\/span>dried yeast
– milk
– eggs
– butter
– sugar (plain and pearl)
– salt
– cardamom
– cinnamon
– flour
<\/td>		<\/td><\/tr><\/tfoot><\/table><\/figure>\n\n\n\n
\"\"
Prep the baking sheet with patty pans and make the dough<\/span><\/strong><\/figcaption><\/figure>\n\n\n\n
\"\"
Get the rolling station and filling ready while the dough rises<\/strong><\/figcaption><\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"
Roll to about 3mm thick<\/strong><\/figcaption><\/figure>\n\n\n\n
\"\"
Spread the butter on the dough and sprinkle generously with cinnamon and sugar.<\/strong><\/figcaption><\/figure>\n\n\n\n
\"\"
Roll the dough up and slice into 24 pieces, placing each in a paper patty pans, then leave to rise for an hour<\/strong><\/figcaption><\/figure>\n\n\n\n
\"\"
Once doubled in size, bake in oven at 220 for 5-10 mins or until golden brown.<\/strong><\/figcaption><\/figure>\n\n\n\n
\"\"
Cool on a rack and serve fresh or freeze for later.<\/strong><\/figcaption><\/figure>\n\n\n","protected":false},"excerpt":{"rendered":"

These taste of pure Christmas season, with cinnamon and cardamom punching through the soft and fluffy dough. Kanelbullar are a traditional Swedish bun that can be served at any time of year, but are particularly nice to turn out at Christmas. 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