Kanelbullar
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The Tale of Kanelbullar
Sweden's iconic cinnamon bun is rooted in the country's strong baking and coffee-break 'fika' culture; cinnamon- and cardamom-spiced sweet breads spread widely after sugar and spices became more affordable in the early 20th century. Kanelbullens Dag, Cinnamon Bun Day, was established in 1999 to celebrate it.
Ingredients
Scale:· 12 servings
- 500g all-purpose flour
- 250ml warm milk
- 50g sugar
- 100g butter, softened
- 25g fresh yeast (or 7g active dry yeast)
- 1 teaspoon ground cardamom
- 80g butter, softened (for filling)
- 80g sugar mixed with 2 tablespoons cinnamon (for filling)
- Pearl sugar for topping
Instructions
- 1Dissolve the yeast in warm milk with a little sugar and let it foam.
- 2Combine flour, sugar, cardamom, and softened butter with the yeast mixture into a smooth dough.
- 3Knead well, then cover and let rise for about 1 hour until doubled.
- 4Roll the dough into a large rectangle and spread with softened butter.
- 5Sprinkle the cinnamon-sugar mixture evenly over the butter.
- 6Roll the dough up tightly and slice into individual buns.
- 7Place on a baking sheet, let rise for 30 minutes, then top with pearl sugar.
- 8Bake at 200°C (400°F) for 12-15 minutes until golden brown.
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