Kanelbullar (Swedish Cinnamon Buns) – Willey’s Weekly Bake 98

D1EB7066-5452-459C-9516-42B3862A0341B9A65A70-0740-4711-B338-B270A0E3E1BE

These are probably one of my favourite things to eat in Sweden, minus the meatballs and banana pizza but didn’t think they would go down as well on #Willeysweeklybake so Kanelbullar it is. I love the sweet cinnamon flavour with a hint of cardamom in the bun. They are not as sweet as American Cinnamon swirls as they don’t have the icing which is one of the reasons why I prefer them.

I think my twisting and shaping skills might need some development as they were a bit inconsistent as well as the size of buns but hay no one gets everything right first time!

Ingredients

  • 400g Strong White Bread Flour
  • 50g Caster sugar
  • 1tsp of ground cardamom
  • 240ml of Milk
  • 55g Butter
  • Pinch of salt
  • 2tsp of dried yeast

Ingredients for filling 

  • 75g Butter
  • 65g Soft Brown Sugar
  • 1 tbsp of Cinnamon

Ingredients for glaze/finish 

  • 1 Egg
  • Pearled sugar

 

Method

  1. First weigh out your dry ingredients; flour, caster sugar, ground cardamon and yeast and salt, making sure the yeast and salt are not touching.C60FA154-3DDE-4375-A20C-9EEB2C662947
  2. Warm the milk so it is luke warm and melt the butter, add them to the dry ingredients and mix using a wooden spoon until it forms a rough dough.3E1F558C-176B-42AB-9639-0505857F8E42
  3. Knead the dough on a clean, lightly floured work surface until smooth and elastic this should take about 5 minutes.4D24A6BD-56C9-4F33-B0B0-3554BA1C54C5
  4. Then leave to rise in a clean bowl and cover with a tea towel somewhere warm (Basically any house in the UK at the moment!) for about an hour. DE08BD81-AE31-4373-887D-ACC81AF3C5AC
  5. Make the filling by mixing softened butter with the cinnamon and sugar.9C1FCC3B-AC33-4F9F-BB06-57AC087419B4
  6. Once risen roll out to 35cmx35cm. Then spread the filling thinly out across the dough.2A0272F5-320E-4505-803D-419EDBFB7FBD
  7. Fold the dough like the letter, and roll again into a 20x35cm piece.AAF8E955-9512-4FD1-92A5-E73F43C619FD11EB56C2-E5DE-4705-8186-C73A6E8BFE1C
  8. Then cut strips of dough 20x 2cm wide (I did mine the wrong way round, so ended up with less strips and massive buns!).0967003E-CC54-4CA2-ACBE-5E9D6CDB04C6
  9. Twist the strips whilst wrapping round your hand, going over the top and up underneath to finish (This is definitely something that I need to practice perhaps watch a video to find out how it should properly be done).
  10. Place on a lined baking day and leave to rise again for 45-60minutes.
  11. Pre-heat the oven to 180 degrees Celsius.
  12. Once risen, brush with egg white and decorate with the sugar pearls and bake the buns for 15-20minutes until golden brown.

8B4E78B8-45C8-49F8-9B9C-3E067863BFDA

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s