Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, swedish cinnamon buns. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Swedish Cinnamon Buns is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Swedish Cinnamon Buns is something which I’ve loved my entire life. They are nice and they look wonderful.
The first is their uniquely beautiful shape. Kanelbullar or cinnamon buns are a classic at Swedish coffee parties. During the golden age of home baking, such parties turned into orgies of sweet yeast breads, small cookies, cookies with fillings.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook swedish cinnamon buns using 14 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to make Swedish Cinnamon Buns:
- Take 500 ml milk (warm)ca 35°C
- Prepare 12 grams dry yeast (or 50g fresh)
- Take 1/2 tbsp cardamom seeds
- Prepare 660 grams Flour
- Get 150 g Sugar
- Prepare 150 g flour
- Prepare 1 1/2 tsp salt
- Get 175 grams butter
- Take 1 splash milk
- Prepare Filling
- Make ready 100 grams marzipan
- Make ready 175 grams butter
- Get 1 1/2 tbsp ground cinnamon
- Get 1 egg for brushing
Swedish Cinnamon Buns (Kanelbullar), an authentic Swedish treat that you can easily make in the comfort of your home. Enjoy them for breakfast, snack or dessert! Unsurprisingly, the authentic swedish cinnamon buns in Stockholm were infinitely better than the Ikea version. BTW, kanelbullar are more cousin than sibling to American cinnamon rolls. · This Swedish cinnamon buns recipe is made with perfectly soft and chewy dough, a buttery cinnamon-cardamom filling, and twisted into cute little knots.
Steps to make Swedish Cinnamon Buns:
- Heat milk to circa 38°C (little warmer than body temp)
- Measure out flour(660g) and sugar in large bowl transferering ca 2 deciliter to a smal bowl and mix with a little 38°C milk. Leave it in a water bath that is 27° warm for 15 minutes. It will foam up
- Mix all the other ingredients except butter in a large bowl (cardemon, salt, milk, sugar)
- Now add the yeast mix that have sat and grown.
- Mix it well and add enough flour so it can be worked on the bench add more gradualy (ca 150 gram give or take 100 depending on weather and quality of flour). Kneed it for at least 10 it should be firm and smooth
- Work 270 gram soften butter through dough it will get quite sticky so after you worked it through add a few hand fulls of flour to bring it back to shape
- Let proof in 30°C atmosphere for 30 minutes.
- Cover and leave over night (at least 8 hours) in fridge
- Make filling by mixing 1 dl sugar high grade marzipan(50%) softened butter and cinamon
- Knock back dough split it in half
- Use rolling pin to roll 2 rectangles roughly 5mm thick
- Spread filling evenly on rectangles then fold it in half press it all together.
- Slice them ca 2cm thick
- Twirl around fingers and place on oven tray
- Cook at 250°C or 225°C with fan for around 20 minutes then let cool on rack under a towel.
- Put in ca 30°C enviroment for 60ish minutes they should roughly double in size.
- Egg wash(splash of milk 1egg) proofed buns then cook them att 200°C fan oven for about 15 min
- Use more trays next time :)
- Let cool on racks
- This recepie cost around 65Nok to make and makes 35 "bullar" so @1.85 eat till you drop !!
A Swedish cinnamon bun or cinnamon roll or kanelbullar are rolled pieces of yeast-leavened dough, coated with butter and sprinkled with a generous amount of sugar and cinnamon. A traditional Swedish pastry filled with cinnamon, butter and almonds. If you're a fan of American cinnamon rolls, it's time to meet their wild Swedish cousins. Kanelbullar are Swedish cinnamon buns made from a homemade bread dough and filled with a sweet cinnamon and butter filling. They take about three hours to make start to finish, including resting time.
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