Kanelbullar
Local name : Kanelbullar
Swedish cinnamon and cardamom buns twisted into knots and scattered with pearl sugar before they go in the oven.
Photo : Kritzolina · CC BY-SA 4.0
- Prep
- 40 min
- Cook
- 12 min
- Total
- 52 min
- Serves
- 12
- Difficulty
- Medium
Method
- Warm the milk to 37 degrees and dissolve the yeast in it. Add the flour, sugar, cardamom and salt.
- Knead for 10 minutes, then work in the 80 g of soft butter in three additions. Prove for 1 hour under a cloth.
- Beat the filling butter with the brown sugar and cinnamon into a spreadable paste.
- Roll the dough into a 40 by 50 cm rectangle, spread the filling, and fold it in three lengthways.
- Cut 2 cm strips, stretch each one, twist it and knot it around itself. Set on a tray and prove for 45 minutes.
- Brush with egg, scatter pearl sugar over the top, and bake at 220 degrees for 10 to 12 minutes.
Grind cardamom at the last minute. Crush the black seeds from the pods in a mortar: the aroma lasts a few hours, while shop-bought powder has already lost it.
