Last fall, Victoria and her boyfriend spent a semester abroad in Stockholm, Sweden. Upon their return, they brought me back a few goodies, including super cute cupcake wrappers and a recipe for traditional swedish kanelbullar – also known as cinnamon buns. Due to work and moving and generally just being super busy, I didn’t do a lot of baking these past 6 months. However, as of September I went down to working part-time and finally got around to doing some baking again. These cinnamon buns had been on the top of my list for a long time and I am so glad I finally found time to give them a try. Fresh out of the oven, with a glass of cold milk, these babies are a little piece of heaven ♥ ♥ ♥
Ingredients: (makes 20)
– 50 gr. yeast
– 150 gr. butter
– 500 ml milk
– 130 gr. sugar
– 2 teasp. cardamom
– 1/2 teasp. salt
– 900 gr. flour
– 1 egg
– 150 gr. butter
– 100 gr. sugar
– 3-4 teasp. ground cinnamon
– 1 egg
– pearl sugar & chopped almonds to top
“Melt the butter and add the milk – check the temperature (should be between 37-46 degree Celsius for optimal yeast). Add the yeast and stir.
Once the yeast has dissolved, add the egg, sugar, salt, cardamom and most of the flour (hold a bit back for kneading). Work the dough until it stops sticking and has a shiny surface – probably around 10 minutes by hand. Keep kneading, it makes for a better bun.
Place the dough in a warm place for around 30-40 minutes or until doubled in size. Place the dough on a floured surface and work through the rest of the flour.
Cut the dough in half and roll out each piece in a rectangular shape, around 30 cm long and 12-15 wide. Butter the whole piece liberally and dust over with the cinnamon and sugar. Roll each piece lengthways so that you end up with a long sausage looking roll. Cut 2 cm big bites and place them carefully on baking trays (take care to keep them separated as they will rise). For ease, you can add large muffin cases if you wish, but this is not essential. Let the buns rest for another 30 minutes until doubled in size. You should get between 20 – 28 buns out of this batch.
Brush gently with egg and sprinkle top with a bit of pearl sugar and chopped almonds on each bun – then bake in the oven on 220 degrees °C (fan oven) for about 8-10 minutes (turn the heat down a bit half way if you feel they are getting too brown). Let them cool down under a clean towel – this will stop them going dry immediately.”
I forgot to turn the heat down half way so mine turned out a bit too dark. But they were still yummy :)