Tag Archive | kanelbullar

Baking Kanelbullar (cinnamon buns)

I did a bit of baking today because every Thursday George works until 8PM and after all the clothes washing I didn’t fancy using the rest of the day to clean (yepp, I am slowly becoming a 60’s housewife). When we were preparing for Swedish Christmas I excitedly told him that we were going to make Saffron Buns and his reply was something along the lines of “cool, when are you going to start making cinnamon buns?”

Needless to say they’re a firm favourite of his and as they’re not a Christmas treat we didn’t make any and he was gutted. So as I am a trainee domestic goddess I decided to surprise him and make some today. He’s not home yet so I have some more free time alone and I thought it might be nice to blog the recipe & instructions incase someone might like to try them for themselves, I think they’re perfect with a cuppa. Good luck if you do try them & I would love to know what you thought & how you got on.

What You’ll need:

For the dough: 

  • 150 g – Butter
  • 500 ml – Milk (I use semi-skimmed – 1.8% fat)
  • 50 g – Fresh Yeast
  • 1 tsp – Salt
  • 100 g – Sugar
  • 875 g – Plain White Flour
  • 2 tsp Cardamon – shelled and ground (optional)

For the Filling:

  • 100 g – Butter
  • 100 g – Caster Sugar
  • 2 – 4 tbs – Ground Cinnamon

For the Glaze:

  • 1 Egg (beaten)
  • Pearl Sugar (also known as Nib Sugar)

Tools & Utensils:

  • Scales
  • Measuring Spoons
  • Pestle & Mortar (If including cardamon)
  • Saucepan
  • Thermometer
  • Mixing Bowls
  • Whisk with Bread Hooks (or wooden spoon if preferred)
  • Rolling Pin
  • Fork or Small Whisk for egg
  • Knife for buttering & slicing
  • Glazing Brush
  • Cupcake Cases (aprox 50)

 

Step by Step:

  1. Remove cardamon from pods & grind to a fine powder.
  2. Melt butter on a low heat, when all melted add milk, remove mixture from heat when it reaches 37 degrees Celsius & pour into a large mixing bowl.
  3. Rub yeast between forefinger & thumb to break down into a fine crumb, add to mixing bowl.
  4. Add rest of ingredients (save a small amount of the flower for later) & mix well until all ingredients are combined & dough becomes shiny.
  5. Place a tea towel over the mixing bowl and allow to prove for 30 minutes.
  6. While dough is proving remove butter from fridge to soften & arrange cases onto baking trays.
  7. Sprinkle flour onto work surface & split dough in half & knead one section and roll into a rectangle shape (aprox 25X50 cm).
  8. Spread half of the butter onto the dough (as your would a slice of bread) and sprinkle over half of the sugar & cinnamon.
  9. Starting at the longer end roll into a cylinder.
  10. Cut into roughly 24 cylinder shapes & place into cupcake cases – allow to prove for a further 30 minutes under a tea towel.
  11. While proving turn oven on to 225 degrees Celsius & beat egg for glaze.
  12. When proved: brush on egg and sprinkle over pearl sugar.
  13. Place one baking sheet at a time on middle shelf of oven & allow to cook for 7-8 minutes until golden brown.
  14. Allow to cool on a wire rack & enjoy.
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