Rabu, 16 Maret 2011

Swedish Cinnamon Buns (Kaneelbullar)

Swedish Cinnamon Rolls (Kanelbullar) typically contain the spice cardamon, and are not as sweet or heavy as other types of cinnamon rolls. They are classic at Swedish coffee parties. Usually, they are topped with pearl sugar. They are fluffy and light and the cinnamon aroma makes them perfect for a rainy day with a steaming hot cup of coffee. 

(adapted from ostwestwind.twoday.net & annesfood)

  • Dough
  • 14 g dried yeast (I used SAF)
  • 1 large eggs
  • 250 ml (16.9 oz) cold milk (2,1 cups)
  • 500 g  (17.63 oz) all purpose flour
  • 75 g (2.64oz) sugar
  • 75 g (2.64 oz) butter, cut in little pieces 
  • 1 teaspoon salt
  • 1 - 2 teaspoons cardamom

  • Filling:
  • 80 g (2.82oz) butter, softened
  • 80 g (2.82oz) demerara, muscovado or brown sugar
  • 1 T cinnamon
  • Decoration:
  • 1 egg, beaten with 1/2 tsp water, and a tiny pinch of salt
  • pearl or regular sugar
1.Pour the milk in a bowl and dissolve the yeast in the milk. Add the egg, the flour, the sugar, the salt and the cardamon and knead until you have a very smooth dough 3 - 10 minutes. (It took me 3 minutes with the Kitchen Aid)
2.Cut the butter in little pieces and add it to the dough. Knead the dough another 10 to 20 minutes.  Transfer the dough to a clean bowl, cover and leave to proof on a warm place for 30 minutes - 1hour 30 minutes. (My dough took 90 minutes)
3.Put the dough on your floured counter and roll out to a large rectangle. Spread with butter, and sprinkle with sugar and cinnamon. Roll the rectangle into a tight roll, starting at the long edge, and cut each roll into about 20 pieces. Place each piece in a muffin pan or in a paper cup on a baking sheet (covered with parchment paper so you won't end up with a mess), cover and leave to proof for another 30 minutes up to 2 hours.(My dough took 2 hrs)
4.Beat the egg with a pinch of salt and 1/2 tsp of water, and brush this carefully on the buns. Finish by a light sprinkling of pearl sugar.
5.Bake at 200°C/400 F  for approx. 15 minutes, or until they're as golden as you like them

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