Saturday, January 22, 2011


kanelbullar has been a big part of the swedish "fika" traditions for more than 60 years. the taste of the buns, combined with rich moist filling is what´s making them so special. newly baked kanelbullar and a cold glass of milk is a must if you havn´t tried it.

dough, metric measurment                                           doug, us measurment
25 gram fresh yeast, 7 gram powder yeast                        2 teaspoons powder yeast
50 gram butter                                                               1/4 cup butter        
3 dl milk                                                                        1 1/4 milk
1/2 dl granulated sugar                                                   1/4 cup granulated sugar
1 krm salt                                                                       a pinch of salt
8-9 dl flour                                                                     3 1/2 cup flour

filling                                                                            filling
50 gram butter (room temperature)                                 1/4 cup butter
1/2 dl granulated  sugar                                                  1/4 cup granulated sugar
2 msk cinnemon                                                              2 tablespoons cinnemon
1 egg                                                                             1 egg
pearl sugar                                                                     pearl sugar

 forming and baking kanelbullar
1. preheat the oven to 250 degrees celsius/ 482 degrees F and place rack in center of oven.

2. melt the butter over low heat. let cool slightly, then pour in the cold milk. warm or cool the butter-milk mixture until it is around 40-45 celsius /104-113 degrees F if you use yeast powder, and to around 37 celsius/ 99 degrees F if you use fresh yeast. pour the liquid onto the yeast.

3. stir in the salt, sugar and nearly all of the flour. knead the dough until smooth and shiny, about 5 minutes. place the dough in the bottom of a bowl, cover with a dry towel, and place to rise until nearly double in size. takes about 30 minutes.

4. mix the butter, sugar and cinnemon in a bowl til it´s smooth.
5. turn the doug out onto a lightly floured surface. flatten the dough with the palms of your hands. use a rolling pin to roll the dough out into a larger rectangle. spread the softened butter and cinnemon mix over the rectangle. roll the rectangle up and cut into 2 cm/ 0.8-inch thick slices. place the slices on a cookie sheet or put each bun in a muffin cup, cover with a clean dry tea towel and let rise for 20 minutes. 

6. brush the tops of the buns with the beaten egg and sprinkle with pearl sugar, I couldn´t find pearlsugar in the store so I used white sparkiling sugar. it doesn´t look exactly like the classic swedish kanelbullar, but they are still very delicious. 

bake buns in the center of the oven until the are golden brown, about 8 minutes.
let the buns cool on a rack.

ps. in Sweden estate agents says that if someone just baked kanelbullar before they show a house to buyers, the price they are willing to pay rises.

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